Northshore Magazine

January/February 2013

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

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Page 22 of 180

ne Food review Delicious Decade In Beverly, Cygnet celebrates 10 spectacular years. By Anna and David Kasabian at cygnet in beverly, you���ll find a Today���s Special Maryland crab cakes. 20 January/February 2013 NSJanFeb13_ NE_Food.indd 20 menu anchored in a mix of fresh, no-frills American offerings���albeit with its own little twists���served in a room that recalls a stylish getaway to snap you out of the doldrums of the day. As diners now toast Cygnet���s 10th anniversary, owner and chef Jim Glesener celebrates his 50th year in the restaurant business. It has been a meandering road that began when he was a busboy at the Hickam Air Force Base Officer���s Club at the mouth of the Pearl Harbor channel in Hawaii. He went on to major in hotel management at Monterey Peninsula State College in Monterey, CA, and worked in a number of positions on and off the mainland until 1997, when he moved to the North Shore to open the Vine and Ivy Inn. In 2002, he purchased the K.C. Club, which was transformed into Cygnet after a million-dollar redesign. Glesener decorated and designed as he went along, creating one of the most attractive dining rooms on the North Shore. Two massive wood bars separate the dining areas, which are decorated with a mix of plush fabric banquettes, and linen-topped tables. Ever-changing art from Glesener���s collection, plus an array of charming local pet portraits, add to the dark-stained bead board-accented walls. We began with the Maryland crab cakes, made with lump crab and claw meat mixed with corn and served with a fabulous spicy chipotle aioli. The second appetizer, House Pizzetta with fresh pesto, roasted Roma tomatoes, shredded prosciutto, mozzarella, and goat cheese, could photograph by anthony tieuli 11/19/12 10:19 AM

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