Sequins and silk crepe jumpsuits would not feel out of place on the posh white upholstered chairs at this new steakhouse straight out of the gilded age run through a sleek modern filter. The menu is just as glamorous as the surroundings at the second restaurant in the LaRosa family. Think plump fresh oysters in the fried oyster appetizer, Gnocchi Al Tartufo, and of course steaks. Only prime grade beef from the best cuts makes it to the table here, cooked in a broiler that reaches a blazing 1,400 degrees F, then rested for 10 minutes before a final sear.
27 Main St., Andover, 978-475-4082, lafinarestaurant.com
The hotly anticipated follow-up to chef Frank McClelland’s L’Espalier doesn’t disappoint, with a strong focus on local sourcing, sustainability, and delicious food. The menu features salads prominently, along with sandwiches, fish and meat, and an inspired wine and beer list.
112 Rantoul St., Beverly, 978-998-4946, farmtofrank.com/