La Gallina
For Matthias Kiehn and James Wierzelewski, a restaurant is so much more than just food.
“We believe in ‘eat-ertainment', not entertainment. We want to kind of transform the customer from the music, sound, decor or food and beverage, and we want to wrap that all up in layers of authenticity.”
And you’ll find both the food and the mood provide for some great EAT-tertainment at La Gallina.
Located at Market Street in Lynnfield, La Gallina is a spot decades in the making by restaurateur Matthias Kiehn and Chef James Wierzelewski, who traveled the globe and brought all of that culinary know-how to the masses.
“La Gallina is a love affair with the Mediterranean. Both James and I worked in, in the Middle East and in the Mediterranean for many years and we wanted to bring our love affair of the region to the Boston area, and to the people at the North Shore.”
“I spent a good part of about 18 to 20 years overseas I've got to, meet wonderful, different types of people, food that's rooted in authenticity. I've been able to see the world through food and beverage.”
So they created a big, beautiful space reminiscent of a European farmhouse, with high ceilings, dim lighting and Mediterranean touches throughout.
“Everybody obviously knows that you didn't have to show your passport to get in. But we wanted to bring an authentic atmosphere. Both from a design perspective, as well as from a food perspective.”
And when it came to the menu, Chef James put together an offering that has a little bit of something for everyone- all prepared in an open kitchen featuring a massive wood burning oven.
“People want to be more immersed in the overall experience and having an open kitchen not only helps us tell the food and beverage story, but the action and the buzz adds to the ambiance within the dining room.
Kicking off your La Gallina experience with some of their housemade hummus and spreads is an absolute must for every table. There are Mediterranean classics like falafel, roasted red pepper spread, whipped feta, and baba ganoush, plus, a classic Greek village salad and hummus whipped with avocado, all served with crispy pita chips.
“We've learned that though, we've had to be more generous with our chips because the amount of dipping that they're doing with the fresh baked pita chips is incredible.”
For a dish that’s not only delicious- but also entertaining and interactive, try the Ragu and Soft Mascarpone Polenta.
“We wanted to bring that Eat-ertainment value to the table so we bring a board and two copper pots. We have one that's got a three meat Ragu and the other one has a soft mascarpone polenta. We pull it across the board and then we lay down to the beef Ragu. You break the bread that’s served with it and you can kind of mop it up so great texture and great flavors.”
The full flavor carries right through the menu with ultra crispy chicken wings- roasted in that beautiful hearth with caramelized onions. And cast iron roasted mussels in an addictive chunky tomato broth with sourdough.
“People use that grilled sourdough the sop up all the drippings at the bottom of the cast iron pan. This is a dish you got to try."
But every table needs to order at least one pizza. Made with a sourdough starter that's well over a century old, these pies are great as a simple Margherita and even better when topped with spicy sausage and burrata.
“I like our pizza that has an Nduja sausage, which is like a Calabrian sausage or spread if you will. It's spicy. Has got Calabrian chilies in it. And then we cool it down with burrata. So you get that coolness from the burrata .and spice from the Nduja sausage.”
Since the menu is Mediterranean inspired, you can expect big skewers of grilled chicken, lemon garlic shrimp and a pork combo skewer featuring souvlaki and loukaniko sausage.
“We have a sausage which is made with orange peel, pork, fennel and garlic. And then it’s served with cuts of pork soulvlaki that alternate on the skewer between the sausage and then the pork. And it's a great bite."
There are fresh pasta dishes like this creamy Carbonara and unique plates like the Squid Ink Pasta topped with ground calamari and plump juicy shrimp and for full a bounty from the sea, try the Spanish Fiduea.
“Fideua but it was a Spanish take on paella. This dish is not only appealing by the visual newness of it and the uniqueness of it. But it's a dish that you must try if you're a seafood lover because it has some different nuances, but yet it's rooted in some familiarity and some comfort.
If seafood is not your thing, La Gallina has a gorgeous steak, served with wine glazed shallots and a crispy Chicken Milanese.
“It comes to the table crispy, and it's topped with an arugula salad, tomatoes, pearls of mozzarella, shave shallots and a balsamic vinaigrette. You get the crispy crunchiness of the warm chicken with the cool salad of tomatoes shallots and the balsamic vinegar is a great combination.”
And that Eat-ertainment makes it right through dessert in the form of La Gallina’s Tableside Tiramisu.
“The tiramisu is a great way then your meal because the waiter brings a tray to your table and so they'll have a dish with the lady fingers laying in it. They pour over our Expresso. And it gets topped with our marscapone cream, cocoa powder and bittersweet chocolate ..and it all happens in front of you. The visual of that dish and they come in across the room and the table side presentation sells itself.”
And with just one visit, you too will be EAT-ertained at La Gallina.
