The menu is packed with Lebanese staples like spiced, stuffed flatbreads, kabobs, and falafel. This tiny storefront is a mostly takeout experience, but what it lacks in frills it makes up for in flavor. The carefully curated menu has been influenced by both owner Carlo Berdahn’s Lebanese roots and the Gloucester location, creating can’t-miss dishes like the catch-of-the-day fishermen’s taco topped with tahini and crispy onion.Ģ5 Western Ave., 97, Markouk Bread This small waterfront restaurant is airy and inviting, with seating both indoors and on the deck. Virgilio’s Mediterranean Yella on the Water
And the chefs remain true to their roots: Almost all of the vegetables the restaurant uses are from local farmers. Started by two chefs trained by farm-to-table pioneer Alice Waters, Short and Main creates wood-fired pizza with crisp-but-chewy crust, unexpected toppings, and impeccable flavors. The cocktail list gets in on the act as well, incorporating innovative ingredients like yuzu liqueur and hibiscus and rose-hip vodka.Ģ5 Rogers St., 97, Pizza/Subs Short and Main With choices including sushi, Mexican street corn, and pasta Bolognese, Minglewood’s menu reflects a wide diversity of culinary inspirations, executed with flair. The out-of-the-box approach applies even to the bread: Instead of standard slices, Passports serves up warm popovers before your main meal.ġ10 Main St., 97, Minglewood Harborside
#MACHACHA GLOUCESTER FULL#
The food delivers on this promise with a wide range of meats, freshly caught seafood – the restaurant is on Gloucester’s working waterfront after all – and local produce.ĩ Rogers St., Gloucester, 97, Eclectic PassportsĪs its name suggests, Passports offers up a menu full of consistently delicious global influences and fusion flavors, from seafood gumbo to Thai red curry.
Crispy rockfish at Oak to Ember Oak to Emberĭedicated to the art of open flame cooking, Oak to Ember greets diners with the warm aroma of wood smoke as they approach.
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