Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/589641
162 | NOVEMBER 2015 nshoremag.com in-depth DINE shishito peppers served with a black truffle aioli. The delicious Japanese peppers, generally citrusy and mild but occasionally pack- ing a punch, have gained a lot of attention on the culinary scene as a trendy bar snack—and patrons of Palmers have taken to them, albeit not in droves. "I don't sell as many as I'd like," Van Veghten says, adding that get- ting customers to be more adven- turous is his biggest challenge at a restaurant where some patrons prefer their steak and potatoes on separate plates so as not to touch. "And I bet John would know [those customers] from when he first opened," Van Veghten says with a laugh. "He's got something special in Andover," he adds. "It worked then and it's still working." Alfresco, tavern, and fine dining experiences are options at Palmers. Left, Nelson Matias helms the bar.