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Passports Takes Armchair Travel to New Heights

It’s another frigid night on the North Shore, and you’re in the depths of the winter doldrums. You’re contemplating grabbing your suitcase and wait listing yourself on the first flight south.

Not a bad idea, but we’ve got an easier solution for you: head for Passports where warm popovers, a convivial atmosphere, and a creative menu will cheer you up in no time.

We had a great meal last weekend at this popular Gloucester spot. There were tons of hot and cold tapas to choose from, followed by entrees that were far from run of the mill, and everything was extremely reasonable.


The “other” Cape


Older than Cape Cod, and very different
Gloucester is a very colorful and active seaport

By Walter Brooks with photos by Patricia Brooks

Man (or woman) does not live by scenic views alone – the palate must be pleased as well, and we discovered three local restaurants which were worth the drive alone.

The first night we found Passports which had a completely original menu.

The mussel stew on right was really amazing, and my wife said her Thai Carmeized Duck was the best she’d ever had of this fowl, and the house favorite, Sister’s Haddock, was memorable.

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Today Our Fearless Leader Is Featured in A Gloucester Daily Times Article-

One fishy situation that’s enjoyable Passports chef Eric Lorden demonstrates how to fillet a fish

Filleting a whole fish is easier than you probably think and allows you to buy fresher fish for less money — plus you can use the leftover fish to make fish stock. Chef Eric Lorden of Passports on Main Street in Gloucester shows you how to do it in a couple of minutes. Don’t worry about being perfect because you will get most of the fish anyway. The one thing you will need is a sharp knife.

Click this text to see the rest of the article at the GDT website

click this text for the Passports Wine Dinner Slide Show

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