Northshore Magazine (Digital)

For 20 years, Northshore magazine’s experienced editors, creatives, writers, and photographers have captured the region with its award-winning prose and design. The magazine offers sophisticated service journalism coupled with stunning photography. We report on desirable towns and neighborhoods, places to hike and bike along the coast, which doctors are first-rate, and which restaurants, shops, spas, salons, and services are the Best of the North Shore.

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SUPER SUSHI • Sushi Sang Lee in Gloucester serves exceptional Asian fare.

DAY DINING • Restaurateurs Frank DePasquale and Nick Varano bring a new breakfast and lunch spot to Encore.

CAPE ANN KOMBUCHA • Pigeon Cove Ferments offers six locally produced drinks as well as krauts and kimchis.

TAVERN FLAIR • Restaurateurs Paul LaRosa and Michael Cammarata bring elevated comfort food to the new Andover hot spot Autograph.

ANDOVER EATS • Andover, a cozy enclave with an up-an-coming restaurant scene

Where to eat in Andover • You’re bound to be peckish after an afternoon of shopping or hiking, and Andover’s downtown dining scene awaits. Here are a few of our favorite options:

BRINY BEGINNINGS • Oyster farming is slowly coming to the North Shore.

Gourmet To-Go • A few items to take to your hostess this Thanksgiving.

Dress for Dinner • Accessorize your table with beautiful dishware this Thanksgiving.

NOVEMBER HAPPENINGS • Things to do north of Boston this month.

FIGHTING FOOD INSECURITY • Our Neighbors' Table continues to evolve while it strives to eradicate hunger in the Merrimack Valley.

TASTE OF AUTUMN • A year under the belt, Andover Cider Co. can be found at retailers throughout the state.

CANNERY ROW • ISLAND CREEK OYSTER COMPANY, ENTERS THE MARKET OF LOCALLY HATCHED TINNED FISH.

ON the SIDE • What local chefs are preparing at home and in restaurants this Thanksgiving.

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Due North • Today, four years after planting his first 50,000 seed oysters, Brenden Doyle’s Great Marsh Shellfish Company is producing high-quality oysters and quahogs in an area that hasn’t seen commercial oyster farming since the 1800s. Doyle planted more than a million oysters this year and is keeping his fingers crossed for a good harvest.