Brasserie 28 calls upon fresh, local ingredients to inspire their dynamic dinner menu of European-spun sustenance. Practice your dish-passing skills during the Thanksgiving off-season by sharing tasty offerings with your table, such as warm, aged cheddar cheese fondue served with a toasted baguette ($12) and local Wellfleet oysters with pickled black radish, spicy Bloody Mary, and celery sprouts ($8). Move into the meat of a meal with specialty entrees such as the juicy duBreton farm pork chop paired with french lentils, root vegetable, and wilted swiss chard ($24). To upgrade childhood memories, try the snickers dessert, a grown-up pairing of dark chocolate, peanut-butter mousse, caramel nougetine, and a dash of fleur de sel ($8). A three-course prix fixe menu is available Thursday, Friday, and Saturday during Valentine's Day weekend, ensuring that every forkful is introduced to your sweetheart’s mouth while it's smiling ($39 per person).
On any given night at Gordon's Fine Wines & Liquors, guests might hear staff instructors share their favorite French wines or introduce a Speyside scotch. They might also see guest sommeliers, local brewers, or winemakers discuss the production regions and flavors of their most cherished varietals. For more than 75 years, Gordon’s has been a beacon for such talented flavor enthusiasts, recruiting a team of specialized instructors that has earned the alcohol emporium the title of Massachusetts Beverage Business 2012 Retailer of the Year. These professionals have never tired of spinning out lessons—touching on wine education, beer and spirits, cooking, and wine-and-food pairings, which immerses visitors in how to successfully marry cheeses and wines without their parents getting all bent out of shape.
Yet apart from the knowledge spread therein and the discussions bubbling with poignant enthusiasm behind the shelves, Gordon’s also serves as a supplier. Its shelves abound with hundreds of wines—including kosher wines—from every continent except Antarctica, more than 500 types of craft beer, and 300 single-malt scotches.
Ann Supple Massey, the owner and founder of Rouge Cosmetics, has personally tested every product in her store, from the eye shadows to the moisturizers to the body fragrances. Her discerning eye is one of the reasons the store was awarded "Best of Boston" for makeup shopping in Boston Magazine in 2009. In addition to time-tested favorites from industry leaders such as Nars, Stila, and bareMinerals, clients also find products from more exclusive brands such as Darphin and Blinc, whose “Kiss Me” mascara has graced the lashes of celebrities Jessica Alba, Rachel McAdams, and Jessica Rabbit.
Most of the aestheticians and makeup artists at Rouge have experience working at photo shoots and fashion shows, so they’re primed to help customers with a range of beauty needs. During private makeup lessons, they guide customers through popular techniques such as the smokey eye, and also acquaint them with tools and beauty products tailored to their personal style. The shop offers several other services, including bridal makeup and false lash applications.
Sixty2 on Wharf is owned by Tony Bettencourt, the Cambridge School of Culinary Arts–trained former chef of the acclaimed Tomasso Trattoria in Southborough. Since opening in 2008, Sixty2 has seduced Salem stomachs with contemporary re-inventions of Italian classics. Bettencourt's meals use local and fresh ingredients shipped to the restaurant via seahorse-drawn gondola. The antipasti platter ($22) allows the chef to drop some knowledge on your plate, as he fills the plate with whichever antipasti options he deems best for the climate and current astrological alignment. Pasta dishes include the potato-filled cappellacci ($24 for full size) and the ribbon-like tagliatelle with a traditional meat-based Bolognese sauce ($26 for full size), while an assortment of entrees ($22–$30) include duck, lamb, chicken, and sea scallops seasoned and spiced to flavorful magnificence. The warm toffee-pudding dessert is a sweet salvo guaranteed to lob a taste grenade at any lingering post-entree hunger.