Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1039010
113 gelato made by Anna and Tani Bleta, who own I Pazzi restaurant in Danvers, and burrata from Mozzarella House in Peabody, which sparkles on a shared plate paired with smoked eggplant, feta, and whipped yogurt. Fully two-thirds of the offerings are for sharing, with prices that encourage ordering multiples. At $15, the charcuterie platter is the most expensive appetizer—and a great value, packed with house-made specialties from duck, ham, and country pâté to chicken liver mousse and beef cheek rillettes, along with selections from New England Charcuterie. e variety, as well as the camaraderie at Ellis Square, has kept lauded mixologist Todd Maul behind the bar a bit longer than he anticipated. Maul, formerly a partner in Café Art Science in Cambridge, was brought in to consult on the cocktail program, which is moving away from highly allocated bourbon toward more rum-based offerings. But he finds himself lingering behind the bar while also exploring options for his own space. "I wanted to fall back in love with bartend- ing," Maul says, noting that the new space's hospitable energy and neighborhood vibe give him the chance to do just that. His mad sci- ence approach, turning rosé wine into paint to coat the inside of a cocktail glass, for example, won't be on full display at Ellis Square. Howev- er, Maul has brought innovations, including an Aperol Spritz on tap and a centrifuge to help create "bottled" cocktails—a rotating selection of drinks that are premixed and served in ador- able individual bottles, offering some of the fun of presentation that comes with a bottle of wine, with the practicality of being able to offer up a sophisticated cocktail fast. "I am enjoying being part of a team," Maul