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The Magazine

Northshore October 2025
They arrive tableside as edible art—alluring and colorful, delicately dotted with jewel-like herbs and aiolis, demanding beauty shots posted to Instagram and Twitter. Small plates are all the rage these days, and it’s no wonder. They enable chefs to show off while pushing diners into new territory without too big of a commitment. And as the first impression, before conversation and cocktails blur attention to detail, they are quite possibly the thing diners will remember most about a night out. “It’s important to stand out,” says Justin Shoults, executive chef at Brine in Newburyport, whose beautiful dishes wi
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