Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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NORTHSHOREMAG.COM 24 JANUARY + FEBRUARY 2019 Dal Maré, the new dining hot spot in Beverly Farms, is, in a word, divine. With a sophisticated yet comfortable setting, a well-curated cocktail and wine list, and a classic American menu that is perfectly bal- anced between pastas, seafood, and steaks, you'll want to make this one of your go-tos. Owned by Steve Martin and his wife, 25-year / E AT+ D R I N K / niversary or date night," says Marla. Steve adds, "We wanted it to feel like our patrons are sitting in their own dining rooms enjoying a wonderful dinner." One colleague describes the soothing space as the interior of a fine yacht. e couple brought on Ian Gallant as ex- ecutive chef. Gallant brings over 15 years of ex- perience in the culinary industry to Dal Maré. "I loved experimenting in the kitchen growing up," says Gallant. And with his passion for cooking at a young age, it was inevitable that Gallant would find a career in culinary arts. Gallant began honing his craft in Portland, Maine, studying under chef Wilfred Beriau and eventually working under award-winning chef David Turin. During this time, he learned the importance of farm-to-table cuisine and creat- ing dishes with the freshest locally sourced ingredients. After moving to Gloucester, he worked at the Capital Grille. During this time, he discovered and developed a talent for dry- and wet-aged meats and butchering. He further developed his culinary chops at Ocean Prime in Boston's Seaport District, focusing on top- Clockwise from top, Seafood stew, oceanfront dining room, partners James Woodhouse, RJ Joyce, and executive chef Brett Cavanna, and craft cocktails. Goat cheese ravioli are on offer as a starter at Dal Maré. right, Crispy Atlantic Salmon FROM THE SEA Veterans of the fine-dining industry take Beverly Farms cuisine to a new level. By Nancy E. Berry restaurant veteran, Marla Ciampa-Martin, Dal Maré recently took over Cygnet Restaurant and executed a complete redesign and menu makeover, rendering a space that is quickly becoming a local favorite. "We wanted to create a high-end eatery casual enough for people to swing in wearing jeans, but also romantic enough for an an- PHOTOGRAPHS BY BRIAN DEMELLO