Since 1956, visitors to Elia's Country Store have enjoyed the shop's cozy, country feel along with a butchery of pre- and custom-cut meats, natural beef steaks, platters, and ready-made meals. Behind the counter, pork, sausage, choice beef, and Brandt all-natural beef offerings such as the bone-in rib-eye cowboy steak ($9.99/lb.) carouse with marinated chicken breast ($3.99/lb.), creating a delectable party that mouths beg for invitations to. Thinly sliced delectables splay across party platters laden with more than 10 savory cold-cut favorites such as roast beef, capicola, and a variety of cheeses ($2.75/person). Consult the meat masters about a custom cut of boneless sirloin or pork loin, or ready dinner plates for a landing of barbecue-marinated chicken wings. Stomachs racing the clock can sprint by Elia's ready-to-cook items to place stuffed portabella mushrooms into home-oven bull's-eyes in record time.
In a bright space sparsely adorned with antique fishing equipment, Haven Seafood furnishes fresh oceanic fare for home-cooked meals or on-site savoring. Shellfish sizzles atop warm french rolls in oyster ($8.98) and lobster sandwiches ($12.98), and heaps of fish and chips ($8.98) offer aid to diners with hollow pelican beaks.
Since opening its Billerica store in 1978, the family-run Meat Again has been supplying carnivores with a panoply of protein in the form of more than 12 house-made sausages, more than 100 marinated items, and a sumptuous smorgasbord of sandwiches. Treat a hungry mouth or spoil a black eye with a cut of USDA Prime or Choice beef, such as a rib eye ($15.99/lb.) or fillet ($19.99/lb.). Or, grab a tender rack of baby back ribs ($6.29/lb.) to transform a boring dinner party into an impromptu jam among sustainable xylophonists. Cookouts take on a more refined feel thanks to marinated chicken ($5.49/lb.), steak tips ($8.99/lb.), or pork chops ($4.49/lb.), and lunchtime allows diners to forgo fast-food feasts in favor of a menu of scratch-made deli sandwiches ($5.50–$7.95) served with a choice of more than 10 breads, six cheeses, and a side of delicious napkins.
Housed within the antiquated Amos Blanchard House and Barn Museum, the Andover Historical Society preserves artifacts and archival records from Andover’s storied 350-year history. Within the more-than-100-year-old building, visitors can experience what it was like to live as a middle-class family in the early 19th century or peruse the vast library archives. The society also hosts events within the community, including the seasonal Tree Time display and lectures on the town’s history.
James Alexander Wilson, W.M. Wilson, and their brother-in-law George Reynolds traveled from Enniskillen, Ireland in 1884 to establish Wilson Farm. Once settled in Lexington, the trio bought 16 acres of land and rented nearby farmland to start harvesting a variety of produce. Since then, their farm has been passed down through the generations and undergone a number of expansions, with a farm stand built in 1952 and an 8,500-square-foot barn and 37,000-square-foot greenhouse built in 1996 by the most recent proprietors, Scott and Didi Wilson.
Today, the farm harvests more than 125 crops year-round, which range from rhubarb to fresh peaches, and it also carries farm-fresh milk and eggs, freshly caught fish, and homemade baked goods. The garden center and open-air nursery flourish with flowers as fresh as a newborn in parachute pants, as well as vegetable starters and spring bulbs, planting containers, and fertilizers.
Childhood friends Justin Rosberg and Jason Parent own shops in locations from Maine to California. Each branch of The Meat House, though, is nestled into its respective community and filled with local ingredients. As Justin told FOX Business, "we try to source as many products as we can from within a 100- to 200-mile radius."
The display cases brim with marbled cuts of Prime and dry-aged beef as well as chicken breasts in lemon-pepper or sun-dried tomato marinades. When available, the butchers also slice cuts of venison, alligator, or boar. The Meat House's prepackaged rubs and marinades fill the air with the aromas of garlic, peppercorns, hickory, and molasses like exam time at Scratch-and-Sniff Sticker College.
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).