Subscribe Now

The Magazine

Northshore October 2025
The North Shore needs more ramen. There. We’ve said it. While other trends (small plates, chef-driven casual, brown spirits) have crept slowly up the coast, there is a desperate hole where Japanese noodles should be—especially in a part of the country that suffers through thunder snow and bomb cyclones. Crouching over a massive bowl of long-simmered pork broth is one of the few things that can brighten the dark days of winter. This is why you should make your way to Lowell’s 1981 Ramen Bar. Peek into the open kitchen and admire the three-foot-tall stockpot used to simmer broth for as much as 48 hours—the staff welcomes the attent
Already a subscriber (including print subscriptions)? LOG IN HERE

Keep Reading — It's Free to Join

You've reached your limit of free articles this month. Create a free account to continue reading Northshore Magazine content and get our weekly email newsletter.

Want full access and a print subscription? Subscribe now.