Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/482452
22 | APRIL 2015 nshoremag.com and topped with a nicely cooked portion of salmon. Prefer more sweet than spicy? Try the Mongo- lian Beef Donburi, a big bowl of rice topped with tender beef slices and vegetables marinated in soy and sake, enhanced with oyster sauce and Japanese spices. The friendly and approachable kids' menu, along with "Funchops" (chopstick aids), encourages picky young people to venture outside their comfort zone. The "Noodle Doodle" placemats featuring Hoshi, a rabbit-like cartoon character, teaches kids about the food. Many grown-up dishes are also offered in mini portions. There are no hot dogs or buttered pasta—the menu goes from plain katsu chicken (think: Japanese chicken nuggets) to small portions of noodle soups and curries. And all the entrées come with vegetables. The dessert menu also blends the familiar with the foreign. Mochi—sweet rice paste wrapped around ice cream—is intriguing and not too heavy. For something more decadent, try the Sweet Onigiri—balls of sticky rice mixed with coconut, coated with panko bread crumbs, and deep fried; they are like tropical donut holes served with a side of sweet-tart passion fruit dipping sauce. :agamama /\nnfield also makes some creative drinks, most of which have a hint of sweetness that pairs well with Asian cuisine. The Tokyo 92, for instance, is a clas - sic from the original Bloomsbury restaurant that combines lingering vanilla syrup with Prosecco, sake, pomegranate molasses, and lime juice for a fun springtime drink. A bit drier is the Upside Down Frown, which combines freshly muddled blueberries with lemon juice and ginger beer. DINE Leap of Faith This surprising spot is a can't-miss cocktail haven. BY BRANDY RAND drink photograph by Anthony Tieuli KNOWN FOR TURNING OUT delicious home-style Italian cuisine in Winthrop and Revere, Rossetti's highly anticipated new outpost in Lynn has now become an "it" spot for North Shore diners. But it's not just for the food—a visionary craft cocktail pro- gram has locals skipping a trip to Bos- ton in favor of a bar stool at Rossetti's, where beverage manager Andrew Imbracsio shares his latest concoctions. From barrel-aged and infused cocktails to house- made bitters and syrups, Rossetti's goes the extra mile when it comes to impressing customers. The popular hand-cut ice program involves a 35-pound block and an electric chainsaw—sure to raise a few eyebrows, but also part of the lure. It can be tough to get people to try something new, but Imbracsio prides himself on versatility. "Having a wide range of spirits to choose from and a creative drink list is a start, but being able to match a guest with the exact cocktail and experience they are looking for is everything to us." You wouldn't know it from watching him mix up a martini or carve ice for an Old Fashioned, but Imbrac- sio did a crash course in the art of the proper cocktail before taking over the Rossetti's bar program. As he describes it: "Crash course is an understatement. My previous bar experience…was an eight-year run behind the bar at a popular steak house, where I could not have picked a bottle of Angostura [bitters] out of a lineup of steak sauces." A hands-on lesson from owner Chris Ros- setti, input from local mixologists, and lots of reading helped Imbracsio gain the techniques he needed. His Leap of Faith cocktail is a blend of fresh citrus and citrus liqueurs paired with botanicals in gin, and a special floral garnish—a Szechuan button, Acmella oler- acea. A species of flowering herb, the button has a light grassy flavor and emits a tingling buzz in the mouth once consumed. "Our goal was to raise the stakes a bit and challenge our guests to take a 'Leap of Faith' and let us amaze them." LEAP OF FAITH Makes one drink > 1 oz. Brockman's gin > 1 oz. Lillet Blanc > 1 oz. lemon juice, freshly squeezed > 1/2 oz. Bauchant orange liqueur > 1/2 oz. Combier Pamplemousse grapefruit liqueur > Bar spoon of absinthe Combine all ingredients in a cocktail shaker filled with ice. Shake until cold and strain into a chilled coupe glass rinsed with absinthe. CONTACT Rosetti's 47 Sutton St. Lynn 781-599-2051 rossettirestaurant.com