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The Magazine

Northshore October 2025
  Chef Patrick Steele has a way with fish. Whether he is butchering a whole prize halibut that stretches nearly half his height or saving small fish pieces to make house-cured salt cod, the chef, whose resume includes nearly a decade at Barbara Lynch’s B&G Oysters in Boston, is clearly at home with local bounty. Apropos in a town clinging to the water’s edge, local seafood is an integral part of the menu at Rockport’s new Feather & Wedge, where Steele is chef. While the limited menu—generally a selection of two or three each of appetizers, salads, entrees, and desserts—changes nightly, fish oft
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