Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/410828
26 nshoremag.com December 2014 Food ne Appetizers: American Prosciutto and Quince Preserve ($15), Maplebrook Burrata and Red Pear ($14) Entrées: Skirt Steak With Charred Avocado ($29), Colorado Lamb Chops ($41) Dessert: Milk and Cookies ($9) Location: 15 Third Ave., Burlington, 781-221-2100, the-bancroft.com The Menu approachable for novices while offering exciting offerings for aficionados. Servers are just as knowledgeable about The Bancroft's extensive cocktail program, featuring a wide array of house- infused spirits and unusual combina- tions that yield delicious results. Bever- age manager Dave Werthman, who has overseen mixology for some of Boston's trendiest watering holes, experiments in some daring ways, as with the Aber- deen Orchard, which combines Calvados infused with brown butter with Orchard Pear Liqueur and Madeira. Surprisingly light and fresh, but with deep nutty notes from the brown butter, it is a cocktail built for winter nights. Seeking something that plays well with food? Try the Seelbach, a captivat- ing blend of bourbon and sparkling wine that wards off winter's chill, paired with the American prosciutto and quince preserve appetizer. The dish follows the mantra of fresh and local, eschewing im- ported Italian ham for a generous serving of delicate strips of U.S.-cured pork paired with a fragrantly exotic quince jelly. Other appetizers are equally entic- ing—and cocktail friendly. The Maple- brook Burrata with Red Pear combines creamy fresh mozzarella with pears, Upscale: Clockwise from top left, American prosciutto and quince preserve; Maplebrook burrata and red pear; milk and cookies; skirt steak with charred avocado; and signature cocktail nutty roasted chestnuts, and an intense Concord grape sauce, made with local grapes, of course. Local influ nces and ingredients also find their w y onto the dessert menu, which changes seasonally. Among many noteworthy options, a standout is the milk and cookies trio of treats, which includes a "New-Age Hermit" packed with apri- cots, dates, golden raisins, and pumpkin seeds, and inspired by pastry chef Jennifer Cobb's childhood visits to New England. It's served alongside a chewy chocolate chunk confection and a maple bacon cookie—smoky, sweet, salty, and studded with chunks of candied bacon. While the soaring purpose-built space seats 278 people, smart design and furniture choices make the restau- rant feel warm and intimate—an ideal spot to melt away holiday stress and enjoy a bit of whimsy.