Restaurants in Beverly Cove

From house-made pasta to fish sliced and hauled from less than a mile away, the chefs at North End Café draw upon locally sourced ingredients as frequently as possible. Their menu allows patrons to mastermind their own meals by selecting a meat, seafood, or eggplant centerpiece for a variety of dishes. For the putanesca, chefs coat chicken, shrimp, calamari, haddock, or scallops in tomato sauce, and parmigiana dishes center on eggplant, chicken, or veal. Head chef David Ventola helps patrons bolster palates or check in on a grape they released into the wild at wine dinners. During the dinners, David and connoisseurs from Our Glass Wine Company match entrees with compatible beverages, fueling a chorus of clinking glasses and sated sighs.

After manning grills for 15 years as the executive chef at Plaza III steak house, Salvi Salama took the reigns at Mogador Restaurant. Since then, he has helped to design and prepare a menu that fuses contemporary American and traditional Mediterranean influences. Each dish features local produce, naturally raised meats, and sustainable seafood whenever possible, lending vibrant and fresh flavors to entrees such as lamb tagine or pesto-crusted halibut with tomato harissa sauce.

Split into a dining room and a lounge area, the restaurant keeps diners entertained by hosting live music and belly dancing throughout the week. The performances fill the earth-toned space, which incorporates rich, gleaming woods, intricate wrought-iron dividers, and cushioned banquettes.

Trattoria Bella Mia's historic Cabot Street location bespeaks a rich and cultured dining experience. The neat brick exterior gives way to a warm restaurant setting where creatively tweaked Italian classics thrive—patrons can savor pork tenderloin at tables or compose sonnets to beef carpaccio at the bar, whose overhanging lanterns cast down just enough light to read minds by. Diners are reminded of the fun of feasting by the nightly shrimp-juggling competitions and regularly scheduled live music. House favorites NightCap play the songs of yesterday and today, with vocals contributed by Katie O'Brien and chords from Steve Coffill's ticklish keyboards.

From 6 a.m. to 2 p.m. every single day, chefs sizzle and deliver classic American food at Omelette Headquarters. At breakfast, eggs bundle into innovative omelets or join bacon and waffles to serve as a more pleasant beginning to the day than waking up to the apocalypse or, worse yet, the discovery that Earth ran out of bacon. Lunch, available every day except Sunday, encourages patrons to chomp into crisp salads and fries-complemented club sandwiches. The eatery also presents daily specials, the recent roster of which has included a meat lovers omelet brimming with steak tips, ham, sausage, bacon, and a mozzarella-bonding agent.

In the bistro's dining room, a small tree springs from a central planter, its gaunt branches peppering the space with twinkling string lights. As wall sconces cast buttery light on wine racks and ornate vases, fingers tiptoe across the restaurant's piano, filling the air with the seductive charm of a vintage jazz club.

Complementing these lavish ambiance notes is a dynamic Italian menu infused with seasonal ingredients from local markets and farms. Pours from a long list of wines help to awaken diners' palates, as do elegant starters of honey brie, grilled-lamb lollipops, and steamed Prince Edward Island mussels, grown in the main aquarium at Buckingham Palace. When it comes time for entrees, servers' arms stack high with fig-laced pizzas, steaks with dollops of herbed butter, and fish dishes that glisten with delicate wine sauces.

The chefs at Tasty Foods compile a smorgasbord of sustenance that showcases fresh, natural ingredients and soups, pita bread, and sub rolls sculpted from scratch. With New York–style pizzas, some crowned with zesty toppings such as chicken and feta, and authentic pastas, the menu exudes a distinctly Italian flavor despite not being written in marinara sauce. But stuffed grape leaves, meat-laden subs and wraps, burgers, and seafood fried to a golden brown also represent Greek fare and other global tastes.