Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1125082
Clockwise from top left, executive chef Paul Callahan of Ceia Kitchen + Bar, Short & Main's local tuna crudo with shaved Cedar Rock Gardens radish, wild chickpeas, and citrus vinegar. L'Andana's local striped bass, garden tomato panzanella, basil, vincotto. Bancroft's Mario Capone adds finishing touches to a lobster and corn dish. Bancroft's tomato Bisque with grilled garlic ciabatta and extra virgin olive oil. Davio's chef Rodney Murillo. L'Andana's rooftop beehive. Opposite page, Davios tomato burrata, spring pea puree and basil. 86