Northshore Magazine

Northshore April 2016

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

Issue link:

Contents of this Issue


Page 24 of 180

22 | APRIL 2016 The savory pork loin used in the porchetta sandwich at the new Town Market in Andover is slow- roasted for 12 hours. It seems like a lot of effort for a sandwich, but "it's worth it," says chef Mark Porcaro. Actually, a lot of effort has gone into every aspect of the custom-built café and marketplace owned by Andover resident Tom Walsh—from the 5,000-pound Douglas fir trusses trucked in from Oregon to support the roof to the high-tech kitchen that includes a smoker to the deeply experienced team Walsh brought from Boston to open the place. "I have a vision for being the very best in everything we do, and I'm willing to make that invest- ment," says Walsh. To start, he hired Porcaro—executive chef at Top of the Hub in Boston for 15 years—to run the kitchen, ushering in restau- rant-quality food in a café/prepared food setting. Pastry chef Lee Napoli has a similar pedigree, celebrated BY JEANNE O'BRIEN COFFEY Tom Walsh wants Town Market in Andover to be a community gathering spot like those of his youth. Local Provisions Salads and pizza pies are made to order. Owner Tom Walsh photographs by Fawn DeViney

Articles in this issue

Links on this page

view archives of Northshore Magazine - Northshore April 2016