Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/514590
Teresa's Prime NO RT H R E A D I N G teresaeatery.com T h e V i b e Neighborhood Meeting Place. Don't get me wrong: This is not Cheers, but the atmos- phere is lively and jovial. Owner Nick Yebba visits the tables during the night personally to say hello to his guests. T h e M e a t Chef Nicholas A. Yebba, Jr., serves only wet-aged Brandt beef cooked to perfection. The restaurant has its own butcher shop, so you can call and order what size cut of meat you wish. Cowboy rib eyes, porterhouse, filet mignon, and New York sirloin are on the menu. A temperature guide helps custom- ers order their steak just the way they like it. The steak house has its own steak sauce and offers enhancements such as au poivre and stuffed lobster tail. T h e F o o d Come with your appetite; along with great steaks are a number of apps, salads, and sides not to be missed. Lobster tempura, triple-cut bacon with Maker's Mark bourbon glaze, and a charcuterie board with cured meats, imported cheeses, and roasted fig jam are divine. If you are not a meat lover, no need to despair. Yebba is a master at pre- paring fish such as pan-roasted sea bass and sesame crusted Ahi tuna. T h e D r i n k s The bartenders serve up classic cocktails. The wine list is extensive and includes some of the biggest names in the wine industry: Château Margaux, Château Mouton Roths- child, and Dominus. T h e P h i l o s o p h y Nicholas Yebba opened Teresa's Eatery in Middleton eight years ago with his son, chef Nicholas Yebba, Jr. This year, he and Nick, Jr. opened Teresa's Tuscan and Teresa's Prime along with Grille 19 in the North Reading res- taurant complex. Nick Yebba has been work- ing since he was 13 years old. The consum- mate businessman, he keeps his eyes open for the next great thing. "My son went to culinary school in Boston and cooked for big corporations—I thought this would be a fun venture." The father-and-son team's philoso- phy is that the customer always comes first. "We strive for the best dining experience, but if a customer is not satisfied, we want to make it right," Yebba says. Watching Yebba work the room on a Saturday night, greeting customers and visting diners is a throwback to what I envision a 1940s New York City supper club to be. Bone-in cowboy rib eye and triple-cut bacon at Teresa's Prime; owner Nicholas Yebba 119