“The Lamplighter has sampled lobster bisque and chowders from Rhode Island to Maine,” the Haverhill Gazette column The Lamp Post commented in 2012, “but has tasted none better than those at…the Pine River fish market.” Family owned and operated for more than 20 years, Pine River Fish Market earns such accolades by reliably supplying customers with fresh fish and shellfish, groceries, bisques and chowders, and live lobsters and crabs. In the store, maritime dwellers such as haddock, swordfish, conch, shrimp, steamers, and cherrystones—all of which are delivered daily—sit on ice, awaiting the day they’re thawed and can experience a strange new future world. The helpful staffers can also special order any in-season fish and have it ready for pickup the next day.
In business since 1959, Rowand Fisheries has perfected more methods of lobster transformation than the most practiced merman magician. It can conceal buttery morsels inside ravioli, pie, and soup—both bisque and chowder—in addition to selling the crustaceans live, priced by the pound. As a classic seafood market, Rowand Fisheries arrays freshly caught fish and shellfish for at-home prep, including salmon, tuna, haddock, locally netted black sea bass, and seasonally hooked items such as swordfish in Santa hats. However, its menu has also boasts signature eats that require no further finesse, from smoked-trout spread and salmon burgers to the house cocktail and tartar sauces. Patrons can even group specialty orders into platters, which gather enough shrimp or smoked seafood to feed up to 14 people.
Hoping to revive the culture of the neighborhood butcher shop, with its personalized service, attention to detail, and artful products, restaurant-industry veterans Justin Rosberg and Jason Parent took a gamble on their first New Hampshire butcher shop in 2003. Dubbed The Meat House, their store quickly earned a foodie following, spawning additional franchise locations across the country. Today, The Meat House?s Mission Viejo location stocks fine cheeses, prepared side dishes, other gourmet grocery items, and hundreds of wines alongside the usual selection of traditional and exotic meats. Butchers also explain how to prepare each hand-carved cut of meat, sharing recipes, best slicing practices, and cooking techniques for giving pork chops the flavor of justice.
The working cornfield at Marini Farm embraces the festive spirit of autumn by wearing a different mask each Halloween season. The corn maze has featured farm-themed shapes, a giant bald eagle, and a pirate design that was featured in the Wicked Local Ipswich in 2010. The maize maze is designed to be both educational and interactive, with about 20 clue stations strategically placed throughout the labyrinth to help adventurers conquer the nearly 10 miles of paths. The maze is open during the day and remains open Friday and Saturday night for flashlight-lead escapades.
The smaller, less complex Finger Fortune maze delights younger adventurers, as do the apple cannon, jumping pillow, pumpkin patch, hayride wagon, and separate play area. For parents or guests staging a corn coup, the third-generation farm serves up a cornucopia of fresh veggies, bakery treats, and plants for purchase or for hurling at scarecrows creepily staring at them in the distance.
Dom's Sausage was founded in 1936 by two men who dreamt of making the most superb sweet Italian sausage. Since then, the shop has perfected premium blends of hot, sweet, fennel, and oriental links and expanded its selection to include uncased meat (such as steaks, roasts, and fresh veal), deli sandwiches and meats, and oven-ready meals. The shop is known for its marinated meats, especially the sirloin tips soaked in Dom's own stealthy, yet transparently tasty, marinade. Assemble a sandwich from authentic Austrian swiss ($5.99 per lb.) and honey ham ($7.69 per lb.), or request a pre-made hot pastrami ($6 for a large) or pepper-and-egg sandwich ($5 for a large).
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