Scratch Kitchen
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Photo by Fawn DeVineyIt takes a long time to make good barbeque. For Bill Fogarty, owner of Scratch Kitchen, it starts at the farm. He gets his grass-fed beef and heritage pork from Maine Grind, which works with local farmers to the north. From there, the brisket takes about a week and a half to craft: dry cured, brined, and then smoked with apple wood, yielding a hearty, smoky flavor. Everything is made in-house, from the bread to the mustard, and sourced locally whenever possible. Pair it with a pint from their impressive selection of small-batch beers—the knowledgeable wait staff is able to find something for every palate.
245 Derby St., Salem, 978-741-2442, scratchkitchensalem.com
READERS’ CHOICE
American BBQ
“Ribs: meat fallin’ off the bone, great sauce. Pulled chicken: moist and tasty. Brisket: fork-cut tender. Southern greens: perfect degree of bitterness.? Corn bread: My niece knows corn bread, and she ate three pieces.?” –Eric