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Northshore October 2025
Seared sea scallops with caramelized butternut squash, quinoa, and arugula Â… grilled quail with heirloom tomato and cucumber salad Â… sauteed calves liver with slab bacon, caramelized onions, haricot vert, mashed potatoes, and bordelaise sauce. Within the lemon-colored walls of Duckworth's Bistrot, it's not unusual to have all three if it suits your fancy. "This is how I like to eat," says Ken Duckworth, chef and owner of the French-American bistro in Gloucester, who prefers to order a few small plates rather than a full entree when he dines out. "This way, you don't spend too much and you get to try a lot." In today's tough econ
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