Editors’ Choice
The Modern Butcher, Danvers
Owners and lifelong North Shore residents Lisa Nichols and Warren Means take their Beef Three-Way very seriously. So seriously that only Means slices the meat, making it the perfect thickness every time. And only Nichols crafts the sandwiches, with the ideal balance of mayo, James River Barbeque sauce, and cheese on each perfectly griddled bun. That’s why the lines snake down the street every Saturday, as devotees wait patiently for perfection—first-come, first-served. And when they’re sold out, that’s it for the week—since the process starts each Thursday, when top-round roasts are rubbed with garlic and seasonings and then vacuum sealed to marinate overnight, followed by a 24-hour sous vide cook to medium-rare perfection—they can’t just conjure up extras. 36 Maple St., Danvers, 978-750-9829, themodernbutchershop.comReaders’ Choice
Pomodori, Newburyport
Owner Peter Nikolakopoulos understands the North Shore classic, with barbeque sauce, American cheese, and mayo—but is also willing to personalize. So if you feel the need to mess with perfection, you can get your beef small, large, or supersized, with any of the toppings available for subs, from lettuce to pickles . . . and even feta cheese, if that’s your pleasure. 192 State St., Newburyport, 978-255-1722, pomodorinbpt.com
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