Pellana Prime Steakhouse
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Photo by Elise Donoghue Stepping inside the doors of Pellana is like stepping into one of the great steak houses of New York City (think Peter Luger with white tablecloths). Dark oak interiors and soft lighting create an intimate setting for a spectacular dinner. Owner Daniel Mammola focuses on aged prime-grade steaks cooked to perfection. For the serious steak lover, the prime Porterhouse, weighing in at 28 ounces, is sure to satisfy. They also prepare a more demure, albeit delicious, 10-ounce filet for those who simply can’t tackle that much beef. There’s also a bone-in filet mignon and Kurobuta pork chop (the pork equivalent in status to Kobe beef) exclusive to Pellana. Chef Memo Guzman also offers decadent toppings for these succulent sizzlers, including sautéed onions, aged Vermont cheddar, Great Hill blue cheese, or Portobello demi-glace. Traditional steak house sides, such as creamed spinach, blue cheese mashed potato, and the decadent lobster mac and cheese are all in the offering. The wine list is also impressive with more than 400 selections, and the restaurant will set up private wine lockers in which to store favorite vintages.
9 Rear Sylvan St., Peabody, 978-531-4800, pellanarestaurant.com