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The Magazine

Northshore October 2025
The savory pork loin used in the porchetta sandwich at the new Town Market 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
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