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Northshore October 2025
In August, Petros Markopoulos opened Luna Mare, a bright, spacious restaurant with what the chef describes as a menu that offers a “flair of Mediterranean.” Markopoulos, who grew up in Olympia and Athens—he arrived in the United States at 31—focuses the restaurant’s menu on small, shareable plates, sourcing food locally when possible. On a recent visit, I noted that oysters came from several purveyors in Rowley, clams from Ipswich. Fruits and vegetables, he says, arrive from Marini Farm, for as long as the weather holds. Petros Markopoulos The restaurant’s menu is broad, spanning six categories: charcuterie and cheese; start
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