North Shore Beef


The roast beef "3-way"—a messy, beautiful, artery-clogging masterpiece born, as local legend goes, out of a catering mishap at a Revere Beach hot dog stand in 1951. Kelly’s Roast Beef may have put it on the map, but the sandwich has since transcended its humble, accidental origins to become the North Shore’s unofficial culinary flag. For the uninitiated, the "3-way" is the baseline: thin-sliced, pink roast beef on a toasted bun, blanketed in a trifecta of American cheese, mayonnaise, and that sweet, tangy nectar of the gods—James River BBQ sauce. But don’t dare call it a simple sandwich. These days, the game is evolving. You’ll hear whispers at the counter about "4-ways" and "5-ways," where devotees add onion rings (the crunch factor) or a dash of horseradish sauce to the mix. Some shops are even getting fancy, like Jamie’s Roast Beef in Peabody, where they’ve pushed the envelope with creations like the "Full Send," featuring truffle aioli and taleggio cheese. It’s a bold departure, but one that has helped earn them a cult following and even a "Beef Madness" championship trophy. Also, there is Modern Butcher in Danvers, where they sell their respected roast beef sandwiches only on Saturdays, until they sell out of beef.

North Shore Beefs — The Definitive North Shore Roast Beef Guide

North Shore Beefs | Facebook.

The Modern Butcher - Danvers    

Jamie's Roast Beef - Peabody

 

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