Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/69604
ne Food NORTH ANDOVER, MA Go Fish! Locally caught mackerel will appear on the menu when available. reflective of Edelman's style of cooking. "I don't do anything trendy, because trendy goes out of style just like that," he says. "I don't want someone to walk into the restaurant 10 years from now and think, 'Oh, that is so 2012.'" As for the food, Edelman would like to keep that under - - - - - wraps until the opening—though he promises the diners will still find popular items on the menu, as well as an expanded raw bar offering. "I'm working with local fishermen to do a strong focus on oysters…there are places in Paris that serve a really beautiful shellfish platter. We're going to be doing that," Edelman says, adding that he won't be neglecting lobster, the mainstay of the Marblehead fishing industry. One thing he is very excited about is his expanded wine program and the way he is rethinking restaurant markups. "If you drop $40 or $50 on a bottle of wine in a liquor store, your expectations are going to be pretty huge," he says. "If you go into any restaurant and spend $40 or $50 on a bottle, your expectations are that it will just be pretty good. I aim to change all that. The most important thing to me is that people are psyched." Edelman says he doesn't want patrons to forgo ordering a bottle because of price, or because they may not finish it. So, he'll offer wine doggie bags. Edelman is especially proud of the fact that his entire staff will return when the restaurant reopens. First in line is sous chef Julian Escobar, who is so loyal to Edelman that he didn't 58 nshoremag.com July 2012 nshoremag.com July 2012