Northshore Magazine

May / June 2015

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

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Page 115 of 244

113 85 Andover Street, Route 114, Danvers 978-774-4080 of Ettore's, and because customers have become more health conscious and appreciative of high-quality food and the effort involved in making it, he felt the time was ripe to give it a try. The core of Italian cooking, he explains, involves searching for the best ingredients, harvesting them when they are in season, and making everything from scratch. The folks at A Tavola make fresh homemade pasta and sourdough bread with their own starter. As soon as the ground thaws in the spring, five garden beds stacked behind the restaurant are planted with a rotating crop of seasonal vegetables for use in the restaurant. In season, the garden's mesclun, herbs, tomatoes, zucchini, green beans, cauliflower, and other vegetables fill the menu. To A smoke-filled glass dome adds flavor and flair to the porchetta dish.

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