Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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157 evoke what Mammano terms "an elegant barn," making the space incredibly popular for weddings and other special events. The balancing act between sophisticated and rustic is some- thing L'Andana has perfected—and it comes straight from Mammano, who admits he is a stickler about "everything"—from hot plates to the look of each dish as it comes out of the kitchen. A chef inspects each plate before it is served, ensuring the dishes consistently meet Mam- mano's exacting standards. Both Mammano and Posada agree that consistency is critical to the restaurant's continued success. "If a customer comes back and a dish is not the same, that will cause us to fail," Posada says. That consistency is the result, in part, of a low staff turnover rate. Many employees have been with L'Andana since it opened, and some, including Posada, worked at other restaurants in Mammano's well- regarded empire of six eateries. Posada gestures around the kitchen, noting that pastry chef Suzanne Giaquinto has been with the res- taurant for seven years, and many others have been there for nearly as long. In an industry that is dogged by high turnover, Posada says Mam- mano's leadership keeps people at L'Andana. "The chef-owner is very inspiring," Posada says. "Whether a work[-related] or personal ques- tion, he always has time for us." And Mammano's approach in the kitchen is equally inspiring, Posada says, explaining that when the staff is try- ing new dishes, Mammano often has a suggestion for taking them to the next level—whether by intensifying ȵaYors, XsinJ an inJreGient in a neZ way, or playing with presentation. Ȋ2nce in a ZKiOe, , can't fiJXre out how to plate a dish," Posada says. "[Mammano] spends 30 seconds rearranging things and it looks perfect. It's almost magical." Though strict in terms of standards, the kitchen is also flexible enough to accommodate Steaks age for 40 days; Opposite, the dining room