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.
North Shore Beefs — The Definitive North Shore Roast Beef Guide
The Modern Butcher - Danvers
Jamie's Roast Beef - Peabody

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