Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1104799
NORTHSHOREMAG.COM 18 APRIL 2019 the breadbasket. Bread from A&J King Artisan Bakers—a Salem favorite—is paired with Lidrivio olive oil, from a small-production farm in Greece that presses the olives a mere three hours after picking. is attention to detail is evidenced throughout the menu, which Mikedis devel- oped personally, working with executive chef Patrick Lord. Mikedis has spent his entire career in food service, which includes involve- ment in everything from corporate dining to founding Sidekim Foods, a from-scratch food service company in Lynn that he sold in 2017. With such care devoted to sourcing, it's easy to find winners on the menu. e ap- petizer list draws on global cuisine, including Korean barbeque, Mexican street tacos, and Mediterranean-style grilled octopus. e tender tentacles are a showstopper, perfectly charred and curving around fingerling pota- toes brightened by a romesco sauce. Or try the Duo Beet Salad—golden and red beets are perfectly dressed with an herb vinaigrette and tossed with baby arugula and watercress, as well as rich hazelnuts, for a balanced, peppery bite. Dotted with marble-sized bites of goat cheese, it is a satisfying start to a meal. e kitchen is outfitted with all the latest technology, including sous vide cooking and a CVap cook-and-hold oven that maintains temperature without drying food out. All op- erating behind the scenes, these toys are not intended to awe and impress, but rather to ensure that every item is perfectly cooked and diners get a consistently seamless experience. is technology is put to good use with the one-pound grilled cowboy pork chop. Brined overnight, the thick cut is then cooked sous vide and finished on the grill, leaving it tender and flavorful. Paired nicely with CONTACT 94 Lafayette St., Salem, 978-594-8960, stellaswinebar.com a sweet potato puree, at $23 it's a bargain. Even the most expensive item on the menu, the $36 dry rub rib eye, is a good value for a pound of tender Black Canyon Angus beef accompanied by a house-made steak sauce. Unless you are a very ambitious eater, you'll have some for lunch the next day as well. e large space, most recently home to Smokin' Betty's BBQ, and before that Red Lulu Cocina, has enough room for live music and dancing—something owner Mikedis is taking full advantage of, offering a small plates menu on weekends after the kitchen closes, along with live bands and a piano. Spring will also bring a heated outdoor patio. Don't miss dessert; the restaurant has a ro- tating roster of specials, like a double choco- late cake, lightened with hazelnut cream. It goes surprisingly well with a dark, indulgent glass of Caymus cabernet. Clockwise from left, a host of dishes perfectly prepared dishes are on offer at Stella's. Below, Peter Mikedis E AT + D R I N K