Short & Main
With the exception of citrus, avocados, and other things that don’t grow in Massachusetts, all produce at Short & Main comes from local, organic farmers. And the menu calls out growers by name—spots like First Light in Hamilton and Iron Ox in Topsfield that place importance on sustainable and organic practices. No surprise, since Nico and Amelia Monday, who co-own the restaurant with Matt Cawley, met while working at Chez Panisse in Berkeley, California, a restaurant at the forefront of the local food movement.
36 Main St., Gloucester, 978-281-0044, shortandmain.com
Locals Thanasi Pantazelos and Nathan Sotis opened ToppSalad five years ago, offering a healthy alternative to the cluster of fast food restaurants around Liberty Tree Mall.
198 Endicott St., Danvers, 978-762-TOPP (8677), toppsalad.com