Northshore Magazine

Northshore January/February 2019

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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NORTHSHOREMAG.COM 26 JANUARY + FEBRUARY 2019 of-the-line seafood from around the globe. "We did not want to change the menu completely from Cygnet, because they had such loyal customers," he says. "For instance, there are four ladies who had come to Cygnet every Friday and ordered four chicken dinners. We introduced a pan-roasted thyme Statler chicken with a lemon citrus butter—we want those ladies to keep coming back!" While keeping some of the favorite dishes, such as the chicken and the crispy Atlantic salmon with lemon and leek steeped cream, Ian added more steak and seafood options along with several pasta dishes. "All the pasta is made in house fresh every day," says Gal- lant. e sauces are all made from scratch as well. e pappardelle Bolognese is made with braised pork, veal, and beef tossed with San Marzano tomatoes and Parmigiano Reggiano. e rigatoni carbonara is a classic egg and a Parmesan emulsion with garlic, shallots, and peppered pancetta and a hint of nutmeg. When asked what his favorite dish is, Gal- lant says his go-to is the lobster and cod—a lobster beurre blanc–topped cod loin with buttered sweet corn, leeks, and pancetta. "e menu also has an extensive 'Bar Bites' menu for those who would like to just snack and relax with a cocktail or glass of wine," says Steve. "e bar staff had a hand in creating the inventive cocktail list, " says Marla. Sommelier Mike Fiorito created a wine list that offers something for every palate with more than 80 choices on the list. e apps include a goat cheese and basil ra- violi made with just a few simple ingredients, but the result is a delicate pouch of savory goodness. e lamb lollipops with mushroom, red pepper and fig balsamic are another fa- vorite. ere are also classic offerings such as shrimp cocktail, jumbo lump crab cakes, and oysters on the half shell. e desserts are equally tempting. ey serve a classic crème brûlée and a pepper orange pound cake with lots of butter and candied orange—it's one of their most popular sweet treats. ey may keep the menu and ingredients simple; however, the results are refined—this new gem has captured the essence of fine din- ing in every way. / E AT+ D R I N K / CONTACT 24 West St., Beverly Farms; 978-922-9221; dalmarerestaurant.com Top to bottom, Maryland jumbo lump crabcakes; lobster and cod in lobster beurre blanc, below, owners Steve Martin and Marla Ciampa-Martin.

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