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The Magazine

Northshore October 2025
Nick Panagos grew up in restaurants. He started out washing dishes at his dad’s restaurants around Providence, Rhode Island, spent some time cooking in Greece, and then attended Le Cordon Bleu Boston, whose famous alums include Julia Childs. His first job out of culinary school was at acclaimed chef Jamie Mammano’s Sorellina in Boston. Last year, his journey, which included stops at Alden and Harlow and Cinquecento, brought him full circle—helming the kitchen at Mammano’s L’Andana in Burlington as it enters its second decade. Northshore chatted with the chef about perfect steak, Thanksgiving dinner service, and his favorite dish.
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