North Shore Restaurants
Food Truck
Joe’s On a Roll, Beverly
Philosophy: It’s all in the family. Owner Nicole Birarelli buys daily from her two lobsterman sons.
What’s Unique: The Lobster Grilled Cheese and Lobster BLT, in addition to fried clams and lobster rolls.
What’s New: Since opening a takeout storefront on Federal Street in Beverly, Joe’s has expanded their offerings to include more chowders.
Follow them on Facebook for the current location of their truck; 978-395-6394, joesonaroll.com
Metzy’s Taqueria, Newburyport
Insider Tip: Metzy’s food truck and a taco cart are both available to cater group functions.
Follow them on Facebook or Twitter for their current location; 978-255-7347, metzys.com/metzys-taqueria
Fried Clams
Seaport Grille, Gloucester
Standout Qualities: Heaping portions of deep-fried bivalves. These are available as a starter or as a full-on fried feast. They’re both served with house tartar sauce.
Philosophy: A spirit of willingness will bring whatever it takes to give the guest the best food, service, and cleanliness.
6 Rowe Square, Gloucester, 978-282-9799, seaportgrillegloucester.com
Clam Shack
Top Dog, Rockport
What’s Unique: Their hot dogs attract international press, but North Shore insiders know the fried clams are the real deal.
Fun Fact: The walls inside are lined with chalkboards to keep you occupied while waiting for your crispy bivalves.
Insider Tip: We dare you to get crazy and combine both specialties; sprinkle an order of fried clams atop a dog—we’d suggest the German, with fresh sauerkraut.
2 Doyles Cove Rd., Bearskin Neck, Rockport, 978-546-0006, topdogofrockport.com
Woodman’s of Essex, Essex
Fun Fact: Lawrence “Chubby” Woodman invented the fried clam in 1916, at the joking suggestion of a friend.
121 Main St., Essex, 978-768-6057, woodmans.com
Gastropub
The Blue Ox, Lynn
Standout Qualities: Devotion to high-quality ingredients in everything from the spicy clam chowder to the craft cocktails.
Fun Fact: Chef/Owner Matt O’Neill retired from Boston Battle of the Burgers after winning three years in a row. The burger that took home the prizes is a truffle aioli–laced Sin Burger.
191 Oxford St., Lynn, 781-780-5722, theblueoxlynn.com
Elm Square Oyster Co., Andover
Standout Qualities: The dream team of executive chef Michael Sherman and bar manager Colin Welch elevate the food and drink experience to greatness.
2 Elm Square, Andover, 978-470-2228, elmsquareoysterco.com
Gluten-Free
The Grog, Newburyport
Standout Qualities: A separate fryer for gluten-free use avoids cross contamination. To elaborate, this allows sensitive folks to indulge in French fries and other items that are usually off-limits.
What’s Unique: Tasty gluten-free varieties of pub favorites. They have everything from fried calamari tossed in corn flour to crispy chicken fingers coated in crushed Rice Chex.
13 Middle St., Newburyport, 978-465-8008, thegrog.com
Jodi Bee Bakes, Salem
What’s Unique: Scones, whoopie pies, and chocolate chip cookies so delectable you’ll never miss the wheat.
7 Church St., Salem, 978-594-8555
Indian
Passage to India, Salem
Standout Qualities: Spices are ground in-house for delectable dishes like curries, biryanis, and vindaloo.
What’s New: Online ordering makes takeout a snap.
Insider Tip: The lamb vindaloo packs serious heat—it is not for the faint of heart.
157 Washington St., Salem, 978-832-2200, passagetoindiasalem.com
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