Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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78 | AUGUST 2015 nshoremag.com DINE STEAK O l d S c h o o l P E L L A N A P R I M E S T E A K H O U S E Tradition, great steaks, and a phe- nomenal wine list make Pellana the best choice for steak year after year. Chef Memo Guzman is a master when it comes to preparing Pellana's impeccable dishes. A classic steak house through and through, Pellana's boasts steaks from Midwestern cattle. All the beef is wet- aged, which provides a "clean flavor." The cooking process is a quick broiling over high heat followed by at least 20 minutes of rest. Sides and apps such as lobster mac and cheese and clam casino hit the spot. Pellana's philosophy is sim- ply this: "At a steak house, it's expected that two people dine for two and a half hours. You shouldn't ever leave without feeling like you had a memorable expe- rience." 9 Sylvan St., Peabody, 978-531- 4800, pellanarestaurant.com N e w S c h o o l T H E B A N C R O F T In the sea of eateries in Burlington, a newcomer stands out among the crowd. The Bancroft, with its urban chic atmos- phere, is an American steak house and craft cocktail lounge that opened just over a year ago by the Webber Restau- rant Group. James Beard–nominated chef Mario Capone sears steaks to perfection while bartenders serve divine cocktails in a sophisticated and inviting setting. The Bancroft marries farm-to-table sensibilities with cutting-edge contempo- rary cuisine to create a dining experience that goes beyond the traditional white tablecloth American steak house. Sourc- ing much of its produce from the Webber Group's own Gibbet Hill Farm in Groton ensures the ingredients are local. photograph by Darren Pellegrino Pellana Prime Steakhouse