Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/646476
22 | APRIL 2016 nshoremag.com The savory pork loin used in the porchetta sandwich at the new Town Market in Andover is slow- roasted for 12 hours. It seems like a lot of effort for a sandwich, but "it's worth it," says chef Mark Porcaro. Actually, a lot of effort has gone into every aspect of the custom-built café and marketplace owned by Andover resident Tom Walsh—from the 5,000-pound Douglas fir trusses trucked in from Oregon to support the roof to the high-tech kitchen that includes a smoker to the deeply experienced team Walsh brought from Boston to open the place. "I have a vision for being the very best in everything we do, and I'm willing to make that invest- ment," says Walsh. To start, he hired Porcaro—executive chef at Top of the Hub in Boston for 15 years—to run the kitchen, ushering in restau- rant-quality food in a café/prepared food setting. Pastry chef Lee Napoli has a similar pedigree, celebrated BY JEANNE O'BRIEN COFFEY Tom Walsh wants Town Market in Andover to be a community gathering spot like those of his youth. Local Provisions Salads and pizza pies are made to order. Owner Tom Walsh photographs by Fawn DeViney