Northshore Magazine

Northshore March 2020

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

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85 it to the table here. Steaks are cooked in a broiler that reaches a blazing 1,400 degrees Fahrenheit, then rested for 10 minutes before a final sear, yielding a steak that boasts a crisp crust and a perfectly tender, juicy interior. While there are a number of composed dishes, guests can really take their meals to the next level by personalizing their favorite cut of meat with one or more chapeaus. French for "hat," it's a cute name for La Fina's options for capping a steak (or anything else on the menu). Offerings include lobster tail, shrimp, and crab, as well as a selection of flavored butters, from foie gras to Cabernet. Go full-on umami with the tender, buttery barrel-cut filet mignon, topped with foie gras butter and a lobster tail. Of course, with steakhouses come sides— La Fina calls them "accessories." Don't miss the sophisticated take on a classic creamed spinach, elevated with wild mushrooms and bacon. The cheesy cacio e pepe risotto is easy to share; it's rich and packed with Parmesan, so a small amount is very satisfying. For a less carb-heavy option, try the cauliflower gratin, baked in a béchamel sauce and topped with fontina cheese. It's lighter than a classic potato gratin, but satisfyingly rich. Hope you saved room for dessert. Chef LaRose is also trained in pastry and offers a surprising array of house-made sweets for such a busy kitchen, like the dense flourless chocolate torte, paired with a side of blood orange sorbet, or the rich rum raisin bread pudding. Or you can mix coffee and dessert goodness, perfect with just a squeeze of lemon juice. For another sumptuous starter, try the gnocchi al tartufo—house-made ricotta gnocchi that is pan-fried to a deep burnished brown and tossed with a garlicky cream sauce, and then covered in a generous shaving of fragrant black truffles. It's available as a half-portion, which is a nice shared appetizer, or you can go all in and enjoy it as a vegetarian entrée. For a lighter entrée, try the seared scallops. The four plump, perfectly cooked bivalves rest on a creamy parsnip puree and are topped with a lightly dressed apple- fennel slaw. The cool, crisp salad offers a nice counterpoint to the sweet, rich scallops without overpowering them. La Fina takes steaks very seriously—only prime-grade beef from the best cuts make Fried Oysters $19 Gnocchi Al Tartufo $14 | $26 Seared Scallops $32 Filet Mignon $45 Creamed Spinach + Mushroom $10 Cauliflower Gratin $10 Cacio E Pepe Risotto $10 Affogato $11 T H E M E N U together with the affogato—a glass filled with gelato and shaved chocolate served with a demitasse of espresso. Pour the espresso over the frozen treat for a grown-up drink that's not too sweet and not too heavy—a glamorous end to a glamorous night out. 27 Main St., Andover, 978-475-4082, lafinarestaurant.com

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