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Northshore October 2025
  The squid ink farfalle pasta at the new Oak + Rowan is pretty much the perfect plate. Briny black bow-ties handmade in-house are topped with a combination of delicate pheasant confit and a generous amount of buttery, rich uni, balanced with the complex citrus of preserved lemon, to form a unique and thoroughly modern take on surf and turf. This single dish also perfectly encapsulates owner Nancy Batista-Caswell’s meteoric rise over the last six years, from owning one small restaurant pushing the boundaries of the food scene in Newburyport to opening one of Boston’s most anticipated restaurants of 2016. Oak + Rowen def
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