Northshore Magazine

July 2012

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

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ne Food Best Dishes Clockwise from top left, pistachio baklava; bread spreads; and fettucine with clams. from neighboring Rowley. For his amazing creamy, slightly tart yogurt, the only sup- plier to make his purveyor list is in New York. The few things he imports include olives, feta cheese, and organic olive oil, the latter of which comes from Crete. For appetizers, we tried the bread spreads. The spreads were fresh and fabulous, as were the pita chips. Spreads included tzatziki, made with yogurt and cucumber; tirokafteri, made with feta, grilled green peppers, and olive oil; tara- mosalata, a blend of haddock roe, olive oil, vinegar, and potatoes; and hummus. You won't find heavy sauces topping Markopolous's dishes, as he prefers to let the natural flavors of his ingredients take 20 July 2012 center stage. The second appetizer we se- lected from Ithaki's impressive menu was the shrimp saganaki, a delicious dish with big Gulf shrimp baked with feta cheese, capers, tomato, and herbs—a piping-hot savory, satisfying dish. For the main courses, we chose fet- tucine with mahogany, little necks, and cockle clams, plus the souvlaki. The homemade pasta was a great anchor for the clams and a nicely flavored broth with a little heat from the chili flakes. The grilled heritage breed pork in the souvlaki was tender and sweet, while the accompanying roasted vegetables added a delicious sweet note. For dessert, we chose the pistachio baklava with homemade pistachio ice cream and the galactobouriko, a remark- able milk custard baked in phyllo dough and topped with sour cherries. Both sur- passed our expectations and spoke to the loving hand of their creator. The Menu Chef: Petros Markopoulos. Appetizers: Bread spreads—tzatziki, taramosalata, tirokafteri, hum- mus with pita chips ($15), shrimp saganaki, shrimp baked with feta, tomato, capers, and herbs ($12). Entrees: Fettucine with clams, ($22), souvlaki ($24). Dessert: Pistachio baklava with pistachio ice cream, ($8), Galactobouriko ($7). Location: 25 Hammett Street, Ipswich, 978-356-0099. photographs by anthony tieuli

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