His passion for locally sourced, refined coastal cuisine is his expertise. A New England native, Chef Welch brings to the team more than 20 years of experience having worked in kitchens across the United States. With a commitment to providing guests with both a safe and inspired experience, 1606 Restaurant and Bar at Beauport Hotel in Gloucester welcomes new culinary leadership with the addition of executive chef John Welch. Think succulent roast chicken and tender pork loin with artful sides.Ģ Elm Square, Andover, 97, 1606 Restaurant & Bar
Chef Sherman has also created a family-style take out menu with everything made in the kitchen from scratch. A rotating array of more than three dozen, sourced almost exclusively from New England, is always incredibly fresh and served up with executive chef Michael Sherman’s inventive house-made sauces.
With oysters in the name, you know this spot takes its bivalves seriously. Perfect for takeout to feed the family on a Friday night-or any night of the week!Ģ52 Cabot St, Beverly, Elm Square Oyster Co. The brisket is served with house-made BBQ sauce and pickles. The brisket is made from Snake River Farms American wagyu beef, which is brined for days and smoked for several hours. But this is not your typical grab-and-go BBQ eatery.
While Beverly’s Ellis Square Social was closed last spring, chef Jay Murray (formerly of Boston’s Grille 23) took some time to reimagine the restaurant’s concept into a relaxed BBQ joint with all the flavors and fixings of down-home Southern cuisine-and the hospitality to go with it. The result is incredible food in a fun, relaxed atmosphere on Cabot Street in Beverly.Ģ06 Cabot St., Beverly, 97, Ellis Square Social Voted the Best Burger on the North Shore, A&B offers beef from organically raised cattle and they purchase local, organic produce whenever possible. A&B Burgers redefines guests’ expectations of a burger joint.
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