Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1355320
NORTHSHOREMAG.COM 18 APRIL 2021 Seared Ahi tuna, served with a subtle house-made sweet pepper relish, a dollop of fresh aioli, and crisp peppery watercress— sounds like something you'd enjoy at an upscale restaurant, right? But slide that onto a grilled ciabatta roll and suddenly it becomes a delicious sandwich, easily enjoyed at a socially distanced spring picnic. Called La Tu Na, this delightful dish, a complex mixture of flavors, textures, and temperatures, is the brainchild of Keenan Langlois, chef/owner at ChezCasa, a sliver of a sandwich shop in the Bridge Street Neck neighborhood of Salem. Through a combina- tion of hard work and a bit of luck, Langlois has tapped into the zeitgeist of 2021, offering elevated food that's easy to enjoy on the go: a mix of classic subs made with top-shelf ingre- dients and sophisticated takes on sandwiches and salads as well. The Culinary Institute of America-trained chef has worked in the kitch- ens of some 40 eateries over 30 years, from pizza joints to Michelin-starred restaurants, and he brings it all together here. ChezCasa's menu is small—only eight sandwiches and three salads—which helps THE MENU Sides Grilled Beets Salad $12.50, Bacon Fat Arepas $3.50 Sandwiches Captain Meatballs $11, La Tu Na $13, Jive Turkey $10.50 E AT + D R I N K Langlois ensure he can make everything in- house. He even butchers his own meat for the Captain Meatballs sub, purchasing all-natural beef chuck and pork loins to trim and grind in house.The sub's hand-formed meatballs are seared on the flat top grill and then simmered in tomatoes.When an order comes in, a ladle- Keenan Langlois creates delicious dishes including the Captain Meatballs sandwich and house-made chips.