Tag: haddock

New England Traveler

Bet’s Fish Fry

BEST FRIED FISHBet Finocchiaro prepares 1,500 pounds of haddock and 800 pounds of potatoes weekly at her roadside takeout. She no longer catches the fish herself, but she still uses her grandmother’s breading recipe and whips up her own special tartar sauce. Be forewarned: Portions are humongous.

Broadway Bistro

Best Comfort FoodFeels like eating at home, minus the dirty dishes. A dozen cozy tables and contemporary comfort food from seasonal menus: Try the ribs and grits with orange-soy marinade, turkey meatloaf with pesto, or local haddock with spinach. Enjoy the surprise of a complimentary dessert.

Cafe Provence

French food doesn’t have to be fussy. Chef Robert Barral makes his own chutney from cherry tomatoes to top baked haddock, and grinds beef from a local farm to craft a perfect burger. He also makes exquisite hearth-oven pizzas as well as a seafood stew on saffron rice. BEST VERMONT

Joshua s

Joshua s

Soft lighting, fine art, and tablecloths in a meticulously restored 1774 house are the background for Chef Joshua Mather’s made-from-scratch fare, with much of the produce grown on his family’s nearby organic farm. Don’t skip his signature dish: pan-roasted Atlantic haddock with caramelized onion crust, paired with wild-mushroom risotto and

Markey s Lobster Pool

Owner Tom Markey presides over the deep-fryers and steamers, cooking up fresh lobsters, clams, scallops, shrimp, and haddock since 1971. Bring your fiercest appetite and dine on a deck over the tidal Blackwater River, where you’ll spot locals digging for clams. You don’t have to abstain in winter: open Friday

MT’s Local Kitchen & Wine Bar

Whether you order small (a burger or a haddock sandwich) or large (grilled pork chop with honey BBQ sauce), chef Michael Buckley treats all his customers like family. The broad menu of comfort dishes is always augmented by blackboard specials featuring whatever excited him at the market. BEST CASUAL BISTRO.

The Salem Cross Inn

The Salem Cross Inn

Restored to its 17th- and 18th-century origins, this crossroads tavern and restaurant, listed on the National Register of Historic Places, even prepares an outdoor colonial-spit roast beef (the “Drover’s Roast”) a couple of times each summer. Yankee classics such as baked haddock and broiled scallops are always on the menu.

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