Just a short drive on the road connecting Topsfield to Ipswich, you’ll find a warm and inviting

space where you can relax and meet friends for a lovely night out – all while delighting in the

innovative culinary creations at Brown Square Bistro, located at 25 Hammatt Street.

In the spirit of celebrating friends and sharing food, Stroll Topsfield recently partnered with

Brown Square to host Topsfield residents, who enjoyed a lovely “tasting” event and fun evening

socializing at this Ipswich haven for gastronomes – quickly becoming a favorite place among

many to gather, dine and drink.

When you arrive at Brown Square a friendly staff will warmly greet you at the door. Upon

entering you might first notice the level of urban attention to detail and unique spaces where

guests can feel comfortable and relaxed.

Timeless, classic colors lend a modern feel while the undercurrent of natural wood tones adds

dimension and sophistication. Layered design elements, including biophilia, add a wonderful

sense of texture to the clean lines of the interior, according to Topsfield resident, Angela

Juliano, who brought her design expertise to the project (see cover story).

It was the serendipitous meeting of the restaurant owner, Tom DiSilva and Executive Chef, Liam Gove of Beverly, that resulted in the “casual meets refined” concept. “The idea was to curate a casual but elevated space and offer an attentive, memorable experience where the food is without a doubt the highlight”, said DiSilva.

Developing his unique, experiential twist on farm-to-table cuisine, Gove stratifies seasonal

flavors into a modern take on French and European classics in small plates, entrees, desserts

and more. Gove, who also owns Rocket Fuel Pesto™, cultivated a talented culinary team co-led by Executive Sous Chef Joe Garrity - also a hands-on proprietor himself of Living Soil Gardens organic farm in Ipswich. The harvest of Garrity’s regenerative farming practices and culinary style are also found throughout Brown Square’s menu. Their combined talents and collaboration– together with all of the dedicated Brown Square hospitality team members – evoke thoughtful intentions for guest experiences.

Everything is made on the premises and each season is characterized by showstoppers, the

kind that Topsfield residents Geoff and Nora Neale say are their favorite North Shore dining

experiences for the pleasure they bring from “the eye to the palate”. “Every meal we have eaten

at Brown Square Bistro has been excellently prepared and beautiful on the plate,” they said,

calling the Bolognese and seasonal duck breast “superb.” “Chef Liam takes standard fare to a

new, higher culinary level. He has used local-grown vegetables and flowers in appetizing ways

I’ve never seen it before,” Nora said.

Sourcing from several local farms, New England-focused fishmongers and others, the

menu offers change to reflect the seasons and creative additions that continue to

delight diners. Each innovative plate starts with an inspiration - and each a work of art.

Our Stroll Topsfield guests enjoyed visiting with friends around the attractive semi-circle bar,

which offers guests a curated list of local drafts and signature cocktails, such as the “AJ’s Happy Daze”, fondly named for Angela Juliano and designed by her husband, David, who once

competed in International Olympic Bartending competitions while working for the Friday’s

restaurant chain.

Our Topsfield Stroll tasting included a showcase of Brown Square’s small plates menu - a

sweet, velvety corn soup with lobster salad, a tender and smoky pork belly with cornbread, a

flavorful mushroom toast, a lemon gremolata with house-made ricotta cavatelli, a farm-fresh

broccolini and quinoa pistou – all of which were given a 5/5 rating by our applauding guests,

“Wonderful place – delicious food”, “I loved it – the food, the service, the management”, “It was

excellent, and the servers and bartenders were wonderful” “I’ll be back and telling friends!” “I

can’t wait to bring my husband here!”

This summer, Brown Square’s seasonal patio was a cool spot for al fresco dining on mussels,

sourdough rolls with Gove’s signature cold-smoked Wildfire Honey Butter, tapas and fresh

desserts such as the coconut-basil panna cotta and the blueberry lavender Bavarian crème with sweet summer corn ice cream, thoughtfully created by Garrity.

This fall plans are now in the works for special community offerings for fall and winter, including

multi-course chef dinner events.

You can follow brownsquarebistro on Instagram or check brownsquarebistro.com for the latest

offerings. Reservations are recommended but not necessary and can be made online or by

phone. Brown Square welcomes private party inquiries at 978.312.6590