Northshore Magazine

May / June 2015

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

Issue link:

Contents of this Issue


Page 24 of 244

22 | MAY + JUNE 2015 photographs by Anthony Tieuli Appetizers Great Hill Blue Cheese Stuffed Medjool Dates Bacon Wrapped, Balsamic Reduction $8 Entrées Pan Seared Scallops White Truffle Whipped Potato, Sweet Corn Butter Sauce $27 Pan-Roasted Duck Breast Bacon & Butternut Risotto, Orange-Soy Reduction $24 Dessert Warm Chocolate Cake Sea Salt Caramel, Vanilla Ice Cream $7 Drinks Smoked Maple Manhattan $12 CONTACT 9 Elm American Bistro 9 Elm St. Danvers 978-774-9436 THE MENU bistro are greeted at the door like old friends. Chef Matt Sanidas and his wife, Jean, have owned the place for over six years, and thankfully, they are not going anywhere any- time soon. The menu is surprisingly diverse for such a little hideaway, and includes a swordfish entrée with truffle risotto and Parmesan in a lemon dijon beurre blanc, as well as a maple-cured pork belly appe- tizer in a pork demi glaze accented with carrots done five ways—all of which tantalizes the palate and satisfies the foodie. A seasoned staff demonstrates expertise when it comes to both service and fine foods. Starter drinks arrive with warm bread and aromatic roasted garlic and oil. Of special note is the Smoked Maple Manhattan—slightly sweet with a trace of freshly tapped sap. Also not to be missed are the Medjool dates wrapped in bacon with a balsamic reduction and stuffed with Great Hill blue cheese. In a dish that can be overwhelmed by the cheese's pungency, chef Sani- das masters the delicate balance between sweet and savory. Sanidas's pan-seared scallops are brown crusted and plated to encircle a fresh selection of asparagus and carrots atop white truffle whipped potatoes. A sweet corn butter sauce crowns this creamy medley. The succulent duck breast is yet another testament to the chef's skill. Pan roasted to medium-rare perfection, it is served atop a rich risotto with bacon and butternut squash, adding a hint of smoke to the sweetness. The orange-soy reduction sauce complements both the duck and the risotto, making this perhaps, one of the best duck dishes on the North Shore. Chef Sanidas sources local ingredients when possible. Fresh fish comes from Halibut Jack's in Gloucester, and the craft drink menu includes Ipswich's Privateer Rum Clockwise from left, Pan-roasted duck breast; Smoked Maple Manhattan; Matt and Jean Sanidas; pan-seared scallops DINE and Somerville's Bantam Cider. Nothing tops a fine meal quite like warm chocolate cake served with sea salt caramel and vanilla ice cream. Reminiscent of a Norman Rock- well painting, Danvers hangs onto its small-town charm, and little 9 Elm exemplifies its appeal.

Articles in this issue

Links on this page

view archives of Northshore Magazine - May / June 2015