Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1050416
NORTHSHOREMAG.COM 40 NOVEMBER 2018 CONTACT landanagrill.com / F A C E S + P L A C E S / ach salad with some crispy roasted potatoes. It's really nice. It looks really pretty. What's your favorite steak on the menu? e 45-day dry-aged prime ribeye. We're get- ting it delivered once a week from LaFrieda in New York. ey are one of the most famous meat providers in the country, and sell to some of the best steak houses in New York. I think we're pretty lucky to be getting meat from them. We get it because they deliver to our sister restaurants in Boston. We grill it bone-in and it's 18 ounces for $69. If people are looking to splurge, that's the way to do it. Eighteen ounces is a lot of meat! Do people finish it? At that price, they are going to figure a way to do it. But if they don't, we have large to-go con- tainers that can fit the bone and everything. How should it be cooked? Rare or medium rare with extra char. For me, there's no other way to do it. Extra char is where you get the real flavor—we put it over the hottest part of our wood grill. A lot of people are afraid of char; they think it's burnt, [but] it's from the wood you get the flavor. What's L'Andana doing for anksgiving? We always strive to make the turkey better than it was the year before, so we're starting to experiment with that. We did a three-course menu last year and will be doing the same. I would like to serve a squash soup. We will probably do some kind of autumnal salmon dish similar to something we have on the menu right now that's glazed in apple cider as a starter served over a wheat berry risotto with Brussels sprouts and squash and shitake mushrooms. It's really good. How about the sides? Yeah, the sides are always the best part. We'll do Brussels sprouts, sweet potato, asparagus, and we make a killer stuffing. And then for dessert, my pastry chef makes a pretty awesome pecan tart and an apple crostata, which is like our version of an apple pie. Individual size on both, so everyone can order their own thing, then pass it around and share. What are the challenges to your anksgiving menu? e volume is pretty crazy. Last year we went through 300 pounds of turkey. It was my first anksgiving [at the restaurant] and every- body was warning me. ey weren't joking. We're going to serve 500 people between 2 p.m. and 6 p.m. Tortellini with roasted butternut squash, brown butter emulsion, and sage. Below, Wood roasted Cornish game hen is served with baby spinach, La Quercia pancetta, and roasted potatoes.