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King’s Famous Roast Beef & Seafood

Photo by Lauren Poussard

Everybody has their favorite neighborhood roast beef joint, but winner King’s towers above the rest—the meat is cut slightly thicker than at other spots, giving it a pleasing bite. This tiny spot, with only three tables for eating in, has been dishing up tasty beef for 15 years. Regulars demand the “three-way,” a generous portion of tender, rare roast beef with a slather of sauce, mayo, and cheese.

145 North St., Salem, 978-745-7779,


Harrison’s Roast Beef

Photo by Lauren Poussard

Thin-sliced and high quality is the mantra at Harrison’s Roast Beef. Celebrating 30 years spent pleasing carnivores, customers from as far afield as Idaho crave their choice top round and enjoy the large retro dining room and rock ‘n’ roll vibe.

80 Chickering Rd., North Andover, 978-687-9158


Kelly’s Roast Beef

Photo by Lauren Poussard

Of course, Harrison’s is a mere babe in the woods compared to Kelly’s Roast Beef, which has been keeping the North Shore fed and happy for more than 60 years, and claims to have originated the roast beef sandwich. While the franchise now boasts five restaurants, selling nearly a million sandwiches a year, there’s no beating the original location on Revere Beach. Walk up to the window, order a couple of sandwiches and a side of onion rings, then cross the street to enjoy it on the beach. 

410 Revere Beach Blvd.,? Revere, 781-284-9129,


Prime Roast Beef

Photo by Lauren Poussard

Newcomer Prime Roast Beef is working hard to catch up to its established brethren by using only prime beef, roasted daily, in its sandwiches. Dressings are made in-house, and the beef is sliced thin, almost shaved, and so tender it just melts in your mouth.

85 Andover St.,? Danvers, 978-767-9505,



Nick’s Roast Beef

Winning the best roast beef contest is no small feat given the number of long-standing establishments serving the North Shore’s star sandwich. But Nick’s pulled out ahead of its many competitors. Its favored sauce could have made the difference. We all know it’s half about the tenderness of the beef, and half about the satiation of the sauce. 

139 Dodge St., Beverly, 978-922-9075,