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The Magazine

Northshore October 2025
John Palmer Ingalls loves to cook. A broad smile spreads across his face while thinking about the menu at his Andover eatery, Palmers Restaurant & Tavern. “What do I enjoy cooking?” Ingalls asks. “Everything!” Ingalls is in the kitchen almost daily, making all the soups and doing much of the prep work, but admits that he seldom works the line during meal service these days. “I fill in when needed, but I’m not as young as I used to be,” says the deeply tanned and fit Swampscott native with a shrug. Ingalls graduated from the Culinary Institute of America and worked in some of Boston’s t
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