Northshore Magazine

Northshore January February 2016

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

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26 | JANUARY + FEBRUARY 2016 penne alfredo, baked haddock, and carved prime rib gives guests a deli- cious repast with plenty of time to mingle, dance, and enjoy the view. The space: The private second deck of the Beauport Princess hosts an average of 40 guests. Up to 120 people can be accommodated by taking over the top deck, too. The Tip: The Princess sails year- round—book well ahead for popular summer months, or take advantage of off-season pricing. Contact: Jamie Ferguson, event manager, 978-282-9700, CEIA, NEWBURYPORT The vibe: Quaint yet elegant. With the right centerpieces, food, and mu- sic, Ceia's private top-floor wine loft can evoke anything from an alpine ski lodge to a European bistro. The menu: Start with a signature charcuterie board during cocktail hour, and then move on to house- made pastas like the Cacio e Pepe, a classic dish of spaghetti or fettuc- cine finished with black pepper and caciocavello Italian cheese. The space: The loft holds up to 55 for a sit-down meal, with a private bar. The tip: Consider ending the evening with a relaxing after-dinner drink, like Ceia's Portuguese Milk Li- queur or their house-made Ginjinha cherry brandy. Contact: Alexandra (Lexi) Medellin, restaurant manager/event coordinator, 978-358-8112, L'ANDANA, BURLINGTON The Vibe: Sophisticated yet comfort- able. Weathered barn wood walls and chandeliers made from old wine barrels hung from soaring ceilings create a rustic chic feel. The Menu: The restaurant's wood-grilled options, like filet mi- gnon or swordfish, are expertly ex- ecuted. Consider an opulent side like butter-whipped potato or shrimp and buttery leek risotto. The Space: L'Andana's private dining room can host up to 70 for a seated meal or 100 for a reception. The tip: Keep the mood casual and try to involve the entire family on both sides. Extended families will appreci- ate the opportunity to get to know each other in a relaxed environment. Contact: Shannon St. Pierre, private events manager, 781-270-0100, DAVIO'S NORTHERN ITALIAN STEAKHOUSE, LYNNFIELD The Vibe: Upscale elegant. Modeled after the Boston original, which is housed in an old bank, the sleek modern décor at Davio's Lynn- field feels warm and cosmopolitan. The Menu: Start with Davio's fa- mous Philly Cheesesteak Spring Rolls and Kobe Meatballs, then follow with penne bolognese or let guests order from a set menu. Davio's pays particular attention to special diets, and can easily accommodate a wide range of restrictions. The space: Three private func- tion rooms hold from 10 to 80 peo- ple for a sit-down dinner. The Tip: Skip the place cards and let the guests seat themselves. It's one less thing to worry about. Contact: Gia Page, sales manager, 781-944-4810, Clockwise from top left, Princess Beauport, Davio's, L'Andana, and Ceia photograph courtesy of Beauport Princess Cruise Lines, courtesy of Davio's Northern Italian Steakhouse, courtesy of L'Andana, by Katie Noble

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