Subscribe Now

The Magazine

Northshore October 2025
Let’s begin by talking about the butter-poached lobster. Liberated impeccably from its shell, the lobster meat is plated to recall the real thing, tail stretching the length of the plate, claws reaching out to each side. The shockingly tender shellfish is blanketed with a hash of crisp sweet corn and salty, savory nuggets of chorizo, and the whole swims through a shallow pool of melted butter. Jumbo lump crab dish | Photograph by Anthony Tieuli It is at once simple and luxurious, classic and innovative. And, as such, it is precisely at home on the menu at The Rudder, the new North Shore eatery from Barbara Lynch, the renowned chef beh
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.