Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/603345
223 for elderflowers, which he's made into a kombucha mignonette of lo- cal wild flowers. In the restaurant and at home, brunch has become the perfect backdrop against which McGovern can let loose his creative proclivi- ties. His riff on eggs benedict, for example, is always changing; maybe it's done with corn pancetta, scal- lops, and micro radish one week and with a hollandaise, duck, and lobster the next. He also switches up from week to week his famed Einkorn flour waffles. "It's an all-organic and all- whole wheat that's so pure in flavor you can actually taste the flour it- self, and it's actually almost sweet," he says. At the bistro, he orders it whole and mills it himself. The fact that whole wheat is healthier than garden-variety white flour gets to not just his drive as a cook but also Oysters are the perfect way to start your holiday brunch. Eggs Benedict are on offering. "I don't want to give people the norm. There's so much food out there and it's all around us, but I want to open people's eyes to more than what they're used to."