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The Magazine

Northshore October 2025
  Matthew Morello is the first to admit that his interest in oysters borders on obsession. He makes an 80-mile round trip at least twice a week—and sometimes at the drop of a hat—from his restaurant, Elm Square Oyster Co. in Andover, to Taylor Lobster in Kittery, Maine, to make sure he gets dibs on new, unique bivalves from small producers along the coast. He’s developing his own line of barrel-aged hot sauces because he thinks Tabasco is an insult to a pristine oyster. And he even traded in his sedan for an SUV—one with a special plastic liner to make packing his ride with 1,200 cold, dripping jewels at a time
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