Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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NORTHSHOREMAG.COM 22 DECEMBER 2019 and First Light Farm in Hamilton to supply his food, and the menu will change daily, reflect- ing what they have available. McClelland's wife and business partner, Heather McClelland, says her husband is in his element work- ing with local farms. "One of Frank's favorite things to do is garden," she says. In fact, early on in their relationship, McClelland showed her a treasured seasonal farm plan put to- gether by his grandmother—with instructions for everything from when to plant the first seeds to how to put the garden to bed in the winter—and asked if she could follow it. "He is very in tune with the sun and the seasons and the vibrations of the earth," she says. Perhaps that is why McClelland has always put such an emphasis on thoughtful prepara- tion of vegetables. L'Espalier offered a vegetar- CONTACT 112 Rantoul St., Beverly, 978-998-4946 farmtofrank.com E AT + D R I N K Clockwise from above, green tea banana cake with coconut ice cream and peanut toffee sauce, a craft cocktail, and informal bar seating. ian tasting menu 30 years ago and vegetables are front and center at Frank as well. "Frank can do 80 things with a sweet potato, and all of them are delicious," Heather says with a laugh. In fact, a baked sweet potato salad is planned for the opening menu in the all-day market/café section at the front of the restau- rant. Intended for grab-and-go or a quick bite, the market also features coffee from Little Wolf Roasters in Ipswich and a serious tea selection, alongside baked goods and break- fast sandwiches, and lunch fare like the Frank hamburger, with Raclette cheese and slab bacon, and the fried clam po' boy. All items will be available to go or to eat in at a few tables. The shop will also sell biodynamic and organic wines, spirits, and a selection of local beers. The table-service restaurant section will be open for dinner— and guests will be able to order takeout from the dinner menu in the cafe if they'd like, or purchase a bottle of the wine they enjoyed in the restaurant to take home. The whole concept is driven by McClelland's research into shifting demographics and some consult- ing he did at restaurants in Asia, where the focus is on high-quality food served quickly. "He spent a lot of time researching the way families are eating these days," says Heather. "Just looking at the number of people coming in and out of the Holmes with to-go bags, takeout is clearly a big focus." Indeed, the chef chose Bev- erly and the Holmes because of population shifts away from dense urban areas into smaller cities with good public transpor- tation. To that end, Frank sits basically on top of the Beverly Depot commuter rail station, with bright windows looking out on Rantoul Street. To maintain a rustic aesthetic and also stay true to a sustainable philosophy, the tin used in the restaurant came from a salvage company in South Dakota, and the wood in the market and the dining room is salvaged as well. Even the front door is reclaimed. A mixture of booths and tables welcome diners in the main restaurant. The long bar can serve as overflow seating for the café during the day, with innovative cocktails on the menu at night. There's one thing Frank doesn't have: a TV. And as McClelland and his staff are going to such great lengths to create a relaxing, social environment, they suggest that people don't bring any screens with them either. "We will ask our guests to refrain from letting any member of their family watch TV; that is a no-no," McClelland says. If past performance is any indication, everyone will be too busy swooning over the food to miss their screens. Frank offers takeout items as well.