Northshore Magazine

January/February 2012

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

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ne Food review In Andover, Yella Grille's Mediterranean cuisine is a spot-on representation Yella Good of the real thing. By Anna and David Kasabian what a wonderful surprise to find this cozy little European-style bistro tucked away on a tiny side street in Ando- ver, steps from the town's posh and lively shopping district. Co-owners Carlo and Danielle Berdahn have merged their ener- gies, talents, and passion for authentic Mediterranean food and created a haven of casual comfort and fabulous flavors from the chef's always-fresh handcrafted creations. In fact, when in town earlier this year, a producer from NBC's Today show stopped for dinner at Yella and was so enamored of Carlo Berdahn's cooking that he subsequently invited the chef to appear in a segment on the show. In our visit, we started with the Medi- terranean Mezza Platter, a plated version of the traditional Middle Eastern appetizer table filled with an array of exotic flavors, aromas, and textures. There are tiny meat pies—handmade, one by one, fresh every day—stuffed grape leaves, spring rolls, spinach pie, falafel, smoked eggplant baba- ganouj, and crispy house-made pita chips. All herbs and seasonings—seven in the falafel alone—are brought directly from Lebanon by Carlo and Danielle. Next, the fattouch salad, another Chop, Chop! Yella Grille's Lamb Chops. regional classic, arrives piled high with super-fresh romaine lettuce, tomato, cucumber, onion, parsley, mint, radishes, and sumac, all complemented by a dress- ing of olive oil, garlic, more sumac, and fragrant fresh mint. The lamb chop entrée is divine, made with grilled Australian lamb for lighter, 14 nshoremag.com January/February 2012 photograph by anthony tieuli

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