Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/532845
50 | AUGUST 2015 nshoremag.com DINE GLUTEN FREE DAVIO'S NORTHERN ITALIAN STEAKHOUSE Chef-owner Steve DiFillippo takes his gluten-free menu very seriously. Separate utensils and equipment are used and the staff is carefully trained. Whenever pos- sible, and without compromising flavor, dishes on the regular menu—like the slow-braised short ribs—are dusted with GENERAL EXCELLENCE L'ANDANA A lot of restaurants on the North Shore have terrific food, but few match it with five-star service. From the complimen- tary valet parking to attentive waitstaff anticipating every whim, each guest feels like a VIP in this soaring space. And the food? Steaks are aged in-house to perfec- tion; pasta, like the seashell-shaped con- chiglioni in the delectable butter lobster dish, is made by hand; and many of the vegetables and herbs come from the res- taurant's ever-expanding kitchen garden. It just doesn't get any fresher than that. 86 Cambridge St., Burlington, 781-270-0100, landanagrill.com R E A D E R S' C H O I C E T H E B L U E O X "The Blue Ox is truly a hidden gem of Lynn. We always get the tuna tartare, and it is probably the best I've ever had. The homemade potato chips that come with it are excellent as well. The fresh bread is also very good, with a subtle sweetness. I've had a filet mignon special that was delicious and cooked to perfection. The Sin burger lives up to its name, and a hint of truffle oil in the aioli truly brings it up a notch. I want to try everything on the menu!" –P.T. 191 Oxford St., Lynn, 781-780- 5722, theblueoxlynn.com photographs by, left to right, Doug Levy and Darren Pellegrino Davio's Northern Italian Steakhouse L'Andana rice flour instead of wheat flour, which avoids confusion and expands choices, yielding one of the biggest and most desir- able gluten-free menus around. Where the menu diverges, choices are still varied and delicious—gluten-free pastas and pizzas are crafted in-house, using flour developed by award-winning chef Thomas Keller of French Laundry fame. 427 Walnut St., Lyn- nfield, 781-944-4810, davios.com/lynnfield R E A D E R S' C H O I C E B U R T O N ' S G R I L L 145 Turnpike St., North Andover, 978-688-5600, burtonsgrill.com