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Northshore October 2025
The scent of cumin and peppercorn wafts from the Shui Dong baby back ribs, announcing delights to come. That intensely flavorful spice blend encrusts unctuous beef inside, yielding a tingly heat that dances on the tongue without overwhelming the flavor of the rich meat. To perfect that dish, Don Golden, chef-owner of Njord Haven in Swampscott, credits a travel delay in Shanghai. Before his rescheduled flight, he whiled away hours at a tiny side-street restaurant that was renowned for ribs. Golden couldn’t speak the chef’s language, but he could understand the techniques, the aromas, and the flavors.  That’s par for the cours
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