Editors’ Choice
ChezCasa, Salem
The menu is small but mighty at this sliver of a sandwich shop. Chef/owner Keenan Langlois keeps it tight to ensure he can make everything in house—he even butchers his own meat for the “Captain Meatballs” sub. The Culinary Institute of America–trained chef has worked in the kitchens of some 40 eateries over 30 years, from pizza joints to Michelin-starred restaurants, and he brings it all together here, offering elevated food that’s easy to enjoy on the go. We love La Tu Na: seared Ahi tuna, served with a subtle house-made sweet pepper relish, a dollop of fresh aioli, and crisp, peppery watercress. 97 Bridge St., Salem, 978-744-2143, chezcasafood.com
Readers’ Choice
Flip The Bird, Beverly
America’s red-hot love affair with the fried chicken sandwich finds its best, highest purpose at this North Shore mini chain, where you can get anything from avocado to red pepper jelly atop your crispy cutlet. 407 Cabot St., Beverly, flipthebirdfriedchicken.com