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Northshore October 2025
Editors' Choice Teresa’s Prime   Photograph by Joseph Ferraro   On the menu, it is simply called “Bacon”—three triple-thick slabs of cured pork goodness, slow cooked for four hours and then seared with a Maker’s Mark bourbon glaze. Crispy on the outside, creamy and buttery on the inside, almost like a smoky salty bacon crème brûlée, it is one of the most popular appetizers at Teresa’s Prime.20 Elm St. (Rte. 62), North Reading, 978-276-0044 (ext. 2), teresaseatery.com   Readers' Choice Scratch Kitchen Thick-but-not-too-thick slabs of hous
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