This past Sunday marked the beginning of the long awaited Brunch at Bontá Restaurant and Bar. Located in Hampton, NH directly off of 95 North, this fine dining restaurant has specialized in Italian family recipes since its opening in 2003. After many client requests and the desire to try something different, the staff behind the Tuscan-inspired restaurant decided now was the time to start brunch and when we heard about it we couldn’t pass up the opportunity to try it ourselves.

Well decorated Bloody Mary

The ambiance of the restaurant was warm, cozy and welcoming. Exactly what was needed on the crisp and slightly breezy Fall day. The interior, although on the smaller side, was set up beautifully and large windows, wooden beams and fireplaces provided an at-home feeling. We were welcomed and immediately seated.

The menu was short and impressive. Like any Italian restaurant they had the primo, entrada and dolce which featured many brunch favorites, only revamped. The Pastry Wrapped Brie

immediately caught our eyes for the primo and we would have been fools to pass up the Lobster Benedict and Tomato and Goat Cheese Risotto for the entrada. But we first started out the meal with brunch essentials: Mimosas and Bloody Marys. Although the champagne is the main component of any Mimosa, I believe that the orange juice makes or breaks the cocktail, and the sweet fresh-squeezed orange juice was absolutely refreshing. The Bloody Mary didn’t disappoint either. Just the right amount of spice and was impressively garnished with olives, celery, lemon and shrimp.

The cocktails set the bar high for the rest of the meal, but everything else that came out was up-to-par with our expectations. The whole meal started off with buttermilk biscuits and cranberry scones paired with honeycomb, raspberry jam and butter, way more impressive than your average bread and butter.

As we continued further into our meals everything got better and better and the timing of each item was almost perfect. That may have been due to the fact that we were there only two hours before brunch ended so the restaurant was almost empty, but I will give the kitchen the credit on this one.

Our entrees were delicious and filling. The Lobster Benedict featured a massive lobster claw, sautéed spinach and surprisingly the ideal amount of hollandaise sauce, typically it is hard to find a spot that doesn’t drown the meal in sauce. All of the items were on top of grilled ciabatta.  The Tomato and Goat Cheese Risotto was a rich and hearty meal, and since we decided to go later in the day it was the perfect afternoon choice.

We finished off the meal with coffee and Tiramisu, which was a hard decision because the sound of Apple Cobbler and Zeppoli (cinnamon fried dough) made my taste buds go crazy. But like everything else, the Tiramisu turned out to be the right choice.

The whole meal was impressive and I can say that with confidence. The staff was delightful and very insightful about everything that was being served. I was, however, surprised that more people weren’t there. I had a chance to speak with the Dining Room Manager Alex MacQuisten and he mentioned that it had been a slow day. Maybe that was due to the fact that it was later in the day or that this was the first brunch and not many people knew about it. But It certainly was not because of the food or service.

Regardless, I see business picking up and quickly. Bontá will be continuing brunch every Sunday from 11-4 until the summer season arrives and the 35-minute ride up the coast is definitely worth a Sunday morning visit.

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For more information and to see other events they will be having visit Bontá’s website

No one celebrates October festivities like people on the North Shore…Salem anyone? But starting this year Halloween and everything that it entails: candy, pumpkin flavored everything and apple picking needs to step aside because October is officially Cheese Month.

Declared by the American Cheese Society, October is officially the month to celebrate the world of cheese, but not just any cheese, Artisan American Cheese. At this years annual cheese conference held in Montreal brothers Bill and Doug Shube, owners of Shubie’s in Marblehead, heard about this national celebration. After being surrounded by over 1600 different cheeses and tasting some of the finest products in the country the brothers decided that they were going to partake in the celebration. Owning one of the finest food shops on the north shore the dynamic duo knew it would be a perfect fit in their already expansive cheese section.

Bill and Doug with mother Carol

“At the conference they announced that they were declaring October the first annual cheese month,” says Bill. “And we said to ourselves, that’s a fun opportunity and we should do something with it. We liked the idea of having kind of an excuse to promote our American cheeses which we love and we want more people to taste and love as much as we do.”

After returning from the conference the brothers didn’t have much time to prepare, for October was right around the corner. They ordered about 30 different cheeses, ranging form Massachusetts all the way to Seattle. While choosing their selection there is one trait that they always stick to which sets them apart from many other food stores. Instead of looking at the larger companies, which produce mass quantities of cheese, Bill and Doug opt for smaller farms, and although it may be more expensive, the quality is worth the price.

“The one difficulty with American cheese is they’re pricey and sometimes I think there is a sticker shock for people,” says Doug. “There are ones that are reasonably priced, but a lot of them are twenty-two or twenty-six [dollars], we even have ones that are forty dollars a pound. So it is expensive but if you look at it, you get a quarter pound of cheese for six to eight bucks, what else are you going to get for eight dollars that is so delicious and so good.”

With the cheeses being more of a splurge than necessity, Bill and Doug understand when customers are hesitant to purchase a large amount. That is why they are quick to cut open any wheel and offer taste tests. More special cheese-month treats the guys have put together are nightly cheese plates, where customers get to indulge in cheese and wine, or they can build-your-own grilled cheese, where the chef picks the cheese and you pick the toppings. There will also be numerous events held throughout the month such as tastings, an evening where you can learn how to pair cheese with the right wine, the Shubie’s annual fall and food wine festival. To keep the celebration going after October Allison Hooper, co-founder of the Vermont Butter and Cheese Company, will grace customers with her presence and cooking skills in early November.

Part of the American cheese display

Although other food shops may be celebrating the month as well, nothing will quite compare to what Shubie’s has to offer. It is apparent through talking to the brothers and seeing all they have planned for October that there is a serious passion for cheese, did I mention they were both wearing ‘I love Cheese’ pins? Selling great cheese is important to them but their main goal is to educate customers about true American Cheese, not the orange Kraft singles that anyone can buy in a grocery store.

“We love cheese,” says Bill “And it’s been a really fun opportunity for us to get our customers more involved and interested.”

The guys were gracious enough to send us home with a couple samples. We tried the Allison Hooper’s Aged Cow and Goat Milk Cheese, Cheddar from Seattle that has claimed to be “the best in the world” (it was pretty fantastic) and cheese from Cato Corner Farm and Cowgirl Creamery. They also gave us some Windham Wheat crackers to pair with each cheese.

If we had to suggest one, you have to try Allison Hooper’s Cow and Goat’s Milk Cheese. It melts in your mouth and the flavor is so rich that a tiny bit will do the trick.

For more information on cheese month and what the guys have planned visit their website and for information and updates about Shubie’s visit their blog

Yesterday marked the start of a new beginning for George and Mary Harrington, owners of 43 Church in Salem. Last night the town that has been known to have every type of restaurant, ranging from Mexican to seafood, welcomed its first fine steak house and wine bar.

The new restaurant is taking place of the Lyceum, which was founded by George’s father, the elder George Harrington in 1988. After 23 years of running a successful business and developing a faithful clientele, Harrington decided to retire in June of  this year, leaving George and Mary with endless options on where they wanted to take the restaurant.

“We took his retirement as an opportunity to celebrate,” says George. “And it also gave us the opportunity to do what we really wanted to and we thought steak house. This place has always spoken like a steak house.”

With no other restaurant in Salem focusing on different cuts and textures of steak George hired new General Manager Richard Lambiase to focus on bringing the steakhouse to life. George knew that with the help of a new GM and staff he could produce a great menu, maintain the relationships with his father’s clientele and reach a younger demographic.

Although they have set their standards high naming themselves a steak house, customers can find a variety of options on the menu.

“Physically the top half of the menu is where all the appetizers and tapas style, small plates live. It is so non steak house, and I think that is where the fun of 43 Church comes out,” says George. “Yes we can offer a great and exciting steak house experience but the fun comes through with the tapas, the charcuterie, the flatbreads and the croistini. So all of that stuff makes it a lot more fun and maybe you don’t even know it is a steak house in the end. That was the thinking behind the new concept.”

Another goal for the new restaurant is that hopefully a younger crowd will be drawn to the warm ambiance, the irresistible food and the incredible bar.

“We are gearing our latest feel of the place towards younger people because they haven’t been here. They have passed us by for some of the younger establishments in Salem and we feel like we can be a place where young people can have a great time.”

However, George wants everyone that walks through the restaurant doors, regardless of age and gender, to feel welcome. So whether it is a date night, drinks after work or a casual drop in, 43 Church is definitely worth a visit, maybe even two or three.

Vito Aluia, owner of Puff Tarts has made his mark on the North Shore with his sweet and savory tarts. By, Lauren Carelli

Farmer’s Markets are a great place for small, local businesses to promote their product and to reach out to a wide range of people without dealing with the hassle of corporate. They are seen all over the North Shore and typically vendors range from fruit and vegetables to hand woven wool and you can even find the occasionalpersonal sharpener for those dull kitchen knives. For Vito Aluia, owner of Puff Tarts, he has taken advantage of numerous Markets and has introduced the North Shore to the delicious world of puff pastries.

Selection of tarts at their Newburyport stand.

Although he may not be a household name (yet) Aluia has seen nothing but success since he started his business four years ago. The history of his company is short and sweet: while vacationing in Rhode Island with family and close friend Janis Rothbard he came across tarts which he purchased assuming they must be to-die-for because of their outrageous price. Bite by bite he only became more disappointed and a conversation later in the evening sparked his interest in baking his own tarts.

“Their prices were something like $38 for a large and $18 for a small. We had to buy one, because we figured that at that price it would be the best damn pie we ever had. Well it wasn’t,” says Aluia. “The conversation that night was about the fact that we could do better. Flash-forward about a year I was talking to Janis, we both have other careers but felt that it would be fun to do something together. I have always liked to cook and the thought of that pie was still there.”

With the bitter taste left in their mouths, Vito and Janis gave the tart world a shot. They had decided on Farmers Markets because they presented the least amount of risk, and made it easy for both of them to continue their other jobs. What they weren’t expecting was that they would sell out at first Market appearance.

“We made around 50 tarts that first morning and figured we would be eating tarts at home all week. To our surprise we sold out in 2 hours. The next week we made more and we also sold out.”

And for good reason. Aluia’s tarts are not just your average pastry. He focuses on the European style tart where he creates his own hand-made layered puff pastry shell. Steering away from a food processor allows Aluia to design the pastry to be layered, flaky and crisp. Then he fills each with fresh seasonal ingredients, usually opting for organic whenever it is possible. His week-to-week tarts include apple, mushroom and gruyere, leek and bacon and spinach and feta, but with each season he adds more to the list.

Belgian Chocolate and Plum, a fan favorite.

“We have our regular flavors that we make, but we add different flavors as ingredients become seasonally available, like roasted tomato, swiss chard, apricot, peaches, strawberries, and figs. In the fall we make a killer pecan tart with no corn syrup and lots of booze. In general we have many combinations. We just added plum and Belgian chocolate this year and it has become very popular.”

With all of the different flavors it is easy to see why people keep coming back for more. There are options for customers with a sweet tooth or a savory craving. But when asked about his go-to tart, Aluia did not have just one in mind.

“Of course I like them all, customers ask what my favorite tart is and I say its like asking which child do you like the best. They are all good.  Over the years we have developed a loyal customer base, and they all have their favorites.”

Currently Aluia is all about experimenting with new flavors. Sneak peak: he is crafting up an almond, dulce de leche and dark chocolate tart, or as he describes it “it’s like a big Twix bar.”

Whether you are a returning customer or new to his creations you absolutely have to pay him (or his daughter Vivianna) a visit at their stand. He sets up Tuesday in Lexington, Thursday in Gloucester and Sunday in Newburyport. And our advice to you, one pie won’t be enough! We had the opportunity to try six of his tarts, all of which were gone within two days. Our personal favorites were: Plum and Belgian Chocolate, Mushroom and of course Apple.

As far as the future goes, the options are endless. Aluia is currently still at his full time job, and although he does not want to get burnt out he is happily fulfilling a long-time desire to accomplish something in the food business.

For more information visit their website: pufftarts.com

An Authentic North Shore Seafood Shack with a Heavy Dose of New England Personality, By Lindsay Gabrielski

When the sun begins to near the horizon and the cars finally begin to trickle out of the beach parking lots, there is only one thing on everyone’s mind — an après-beach meal.  As a North Shore resident for most of my life, I personally know that nothing works up a stomach growling hunger like a day full of sun, Frisbee, swimming and waves. After spending the day at Good Harbor Beach until 7:00 p.m last Saturday, I had little tolerance for changing, let alone showering until I found something to eat.  Given my attire and that I was on the North Shore in the peak of the summer season, a seafood shack was the obvious choice. 

Laid-back seafood shacks are a treasured part of life on the North Shore, from the renowned Woodman’s of Essex to the famous fried clams of Ipswich’s Clam Box, good seafood is never hard to find.  Still, when the tourists roll in eager for seafood binges, it’s rare to find places that the public does not seem to know about.  I discovered one of the best of these hidden gems this past weekend. Located on the outskirts of Rockport, in a quiet section of Cape Ann, The Lobster Pool adds a distinctly personal touch to casual seafood dining.

While less known than many of the North shore’s historic seafood shacks, a line of cars along Granite St foreshadows you are approaching the little red shack known as The Lobster Pool.  Saying that the Lobster Pool has a spectacular location would be a drastic understatement.  Perched on the Rocky Shoreline of Ipswich Bay, the Lobster Pool faces west over the ocean and offers one of the best sunset view on the Northshore.  On this particularly warm and clear evening, almost everyone had brought their food down to the outdoor picnic tables to dine under the stars and gaze at the far away shorelines of New Hampshire and Maine.

Although most were wearing beach cover-ups and flip flops, the atmosphere at The Lobster Pool seemed to say “no shoes, no shirt, no problem!” Many like me had come straight from the beach and were far more concerned with getting their fried clams or lobster roll then they were with getting the stray sand off their faces.  Though there is usually a wait to order at the counter, the line moves fast and there is a conveniently placed lobster tank lining the wall that offers quick distraction. Eager to catch the sunset, a friend and I quickly grabbed two lobster rolls, a side of corn on the cob and a potato salad.  

The scene outside was somewhere between casual restaurant and family reunion barbeque. People gathered around shared picnic tables admiring an unbeatable view between bites of fried seafood and sips of their BYO beverage of choice.  As if the fresh seafood and view were not enough, the summer scene was further enhanced by a seashell painting station, an open fire that also served as a smore station and a women playing the guitar as the firelight gleamed before her and the sun set behind her. The community style dining made for easy bonding with similar après-beachers who even offered us some of their fisherman’s brew, as we seemed to have missed the BYOB memo. 

Our lobster rolls were tender and delicious and lived up to their “no nonsense” reputation, but judging by the empty cartons and plates around us were evidence that most of the menu at The Lobster Pool is  delicious—even the hot dogs, hamburgers and chicken sandwiches that keep the non-seafood lovers happy.  Given what most pay for seafood these days, even the prices here are reasonable (especially if you factor in the National Geographic worthy sunset and free smores!) Make sure to get a side of corn on the cob and finish with a homemade blueberry pie and you’ll have a meal that screams summer in New Enlgland.  

Next time you leave the beach, continue to the pool by heading out of Rockport past Halibut Point State Park to 329 Granite St. Pick up a bottle of wine on the way and perhaps even Fido (the outside is dog-friendly) and we promise you a perfectly summer end to a perfectly summer day.

The Lobster Pool

The Typical Lunchbreak at Northshore Magazine gets a Serious Upgrade…

Recently, the ladies of the Northshore (Northshore Magazine that is) treated themselves to a tasty and rejuvenating lunch at Jaime’s Restaurant in North Andover. Located inside the historic Davis and Furber Mill, Jaime’s features a chic yet casual atmosphere that pairs perfectly with their classic, yet diverse American fare and  drink menu that offers the traditional Cosmopolitan to the less traditional Mexican Martini.  Although we did not indulge in their creative drink selection,–choosing instead to hydrate with lemonades and iced teas– we certainly took advantage of their extensive food menu, ordering anything and everything from their fresh salads, to their California Burger (Meat and Veggie) to their Fish Tacos. Seated on their outside deck, our “light” and refreshing meal was that much more enjoyable thanks to the perfect amount of sun, shade, and space— although we all were eager to return to try out their trendy bar seating that offered a more ideal view of the women’s World Cup.  For that day though, our summer lunch was perfectly complete, leaving us with only a single regret—we couldn’t fit in dessert!

There’s a new bakery in town that is making the Northshore a little sweeter one cake at a time. Since opening their first store in Haverhill during October of last year, Cakes by Erin’s creativity and skill has quickly and rightfully earned them a spot on the top tier in the cake business. By Lindsay Gabrielski

As a single mother with no culinary or artistic background, owner Erin Erler is certainly in a league of her own considering in the past nine months she has found herself on TV, radio, and baking for Conon O’Brian.  When Northshore Magazine heard of this uprising star in our own backyard, we relished in the opportunity to discover Erin’s recipe for success and perhaps get a taste of it too.

Prior to sampling, Erin’s skill in the kitchen is obvious due to the aroma of freshly baked cakes, sweet butter cream frosting, and chocolate that fills Cakes by Erin.  We were greeted warmly by Erin, who eagerly began to tell us how baking cakes for her family transformed into a thriving business.

Although her favorite thing to bake is her grandmother’s famous apple pie, as a single mother with 3 kids Erin saw her fair share of cake baking whether for birthdays, holidays or just to put a smile on everyone’s face. Over the twelve years baking for her family, Erin finally accepted the prognosis that she had a talent. Without sacrificing her job as a teacher’s aide, Erin created an out of home business called Cakes by Erin and began taking orders locally. Before long, Erin’s cakes were so popular her orders could not be contained to her own kitchen and in 2011 Erin, her sister and brother in law invested in the small building that would become the home base of Cakes by Erin.

With a loyal client base and the marketing genius of Erin’s sister Kelly, their growth in the last nine months has been, in Erin’s words, “insane” — or in social media terms, 10,000 Facebook friends in under a year. From building a Fenway Cake for the Cake Wrecks Tour to having just watched herself air on the Food Network Challenge, the last year for Erin has, in a word, been “surreal.”

“You set your goals high at the beginning,” said Erler, “but how quickly it all happened…no one was expecting this.”

So of all she has accomplished what was the frosting on the cake for Erin?

“It would have to be the Food Network Challenge. It was unreal. You know you have reached a certain level when people want you to compete at that caliber.”

Even with the hurdle of dealing with cereal bars that did not want to adhere, Erin and her right hand woman, Candice, left the Food Network challenge with smiles on their exhausted faces.  They finished their “Star Wars” cake it the time allotted and even managed to get through their first time on TV without speaking in Yoda’s voice or saying “Oh Crap” more than once on camera.

In addition to returning to the Food Network Cake Challenge for season nine, goals for the future include expanding Cakes by Erin.  Due to increased orders, the future seems to be right around the corner as Erin sees this goal become more of a necessity.

“We are already feeling the need for a bigger space. I hate turning people away, but I also won’t sacrifice our quality for quantity.” Also on the menu for the future are more options for vegan and gluten free bakery products. Not to worry though, even these products with a notorious reputation for being bland, will not go on Erin’s shelves if they “taste like dirt.” Although expansion seems inevitable for this Northshore gem, for Erin “this is home” and there will always be a local Cakes by Erin to find the ultimate treat.

After some “sampling” we recommend the Samoa cupcake, the pastry version of the Girl Scout Cookie, a vanilla cupcake, dipped in ganache then topped with butter cream frosting, toasted coconut, and chocolate and caramel drizzle. Or for a warm day, the cocktail inspired “Margarita Cupcake” is always a summer favorite. And how can one pass up a Red Velvet Cupcake. The perfect combination of savory cake with sweet cream cheese frosting exceeded any expectation we had. But we highly recommend you bring one cupcake for each person, the sharing routine simply wont satisfy anyone’s tastebuds.

Check out Erin’s website here and make sure to ‘Like’ her on Facebook!  facebook.com/CakesbyErinLLC