Northshore Magazine

Northshore April 2020

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

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Page 19 of 125

NORTHSHOREMAG.COM 18 APRIL 2020 Fish for the restaurant's varied list arrives daily from sustainable fisheries around the world, including offerings like Georges Bank scallops, Norwegian salmon, Gulf shrimp, and Pacific ahi tuna. The group looks for catches that are certified by the Marine Stewardship Council, a California nonprofit that supports responsible ocean management. Many preparations have a light touch. There's sea bass steamed in miso broth, broiled swordfish with grapefruit, and the Mediter- ranean Branzino—roasted sea bass topped with artichokes, oven-dried tomato, and olive tapenade. The sea bass is perfectly cooked and very flavorful, and light enough to add a rich side like the butter poached lobster mashed potatoes. Don't look at the calorie count, just enjoy the large chunks of claw and tail meat from fresh Maine lobster, swimming in creamy mashed potatoes and, of course, butter. Meat lovers are not overlooked; there is a steakhouse-worthy selection of beef cuts, all butchered in-house and aged for more than 28 days. Those looking for a classic rich dish can't go wrong with the bacon wrapped filets "Oscar" style with king crab, a perfectly cooked, perfectly tender filet drizzled with a crab béarnaise sauce. If the asparagus on the side isn't sufficient, order the roasted broccoli "Caesar Style," topped with a garlicky sauce and large shavings of Parmesan cheese. The dining room is separated from the CONTACT 50 South Avenue, Burlington, 781-221-7151 E AT + D R I N K lounge by a large glass-walled wine room, which speaks to the restaurant's extensive list. The Burlington Eddie V 's lists 35 wines by the glass, plus eight after-dinner or dessert wines by the glass—not to mention 400 selections by the bottle, including special wines like Domaine Weinbach "Cuvée Collette" Ries- ling (Alsace, France) and the biodynamically farmed Hanzell Chardonnay (Sonoma Valley). Well-trained staff can guide your selection, whether you are looking for a luscious $10 white or a cult Italian Rosso di Montalcino by the bottle. Desserts are baked in-house. For something fun and decadent, try the dark chocolate and crushed toffee s'mores, which feature toasted house-made marshmallow. For a perfect lighter treat, order the silky butterscotch panna cotta, topped with salted caramel and walnut pralines, with a side of biscotti. Not ready for the night to end? Enjoy the live music a bit longer while sipping the XO Envy. Poured tableside with a flourish, the blend of Rémy Martin XO cognac, Angel's Envy bourbon, Taylor Fladgate 10-year-old tawny port, and black walnut bitters is served in a crystal snifter and accompanied by a brass- topped box filled with chocolate pieces and candied walnuts. Sip slowly and enjoy a more elegant era for a little bit longer. Clockwise from top, signature steak tartare, dark chocolate and crushed toffee s'mores. and manager David Greekwood and chef Patrick Clancy

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