01945 Spring 2022

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18 | <strong>01945</strong> CULINARY, continued from page 17 "Coming out of the pandemic I heard this guy was looking to do something really novel," said Simonelli, the restaurant's managing partner. "We didn't want to be the same-old, same-old. It was time to get away from the traditional dishes, like scallops and baked stuffed haddock. I've always come from fine dining but it was time for The Landing to step up and make that transformation to a restaurant that would be tops and unique. Alex came on board and brought Noe along and that's just what they have done." Pineda said that while the pandemic hit the restaurant industry particularly hard, the industry had become saturated. He said a huge boom in new restaurants from 2015-2020 was simply "unsustainable" and had watered down the talent. "There simply were too many so it became impossible to fill your restaurants," he said. "It's unfortunate that people had to shut down and there was no easy way to swallow that pill. It's important to figure out what works, but in this business less is more. Talented people will always have mouths to feed." The most popular item on the menu is the healthy salmon or swordfish dish served with spinach and roasted mushrooms. Yucca fritters are a staple, served with a cilantro aioli. All pasta is homemade in house. Pineda said "people go crazy over the mussels (served in a curry coconut broth). "It's a staple in a unique way," he said. What does Pineda like to sink his teeth into? Like Child, it's all about the butter. "I don't really have a sweet tooth, but just love butter and salt. I love Five Guys and Tasty Burgers, but my favorite craving still is the fresh brioche at Tom CULINARY, continued on page 20 Attention to detail defines Alex Pineda's kitchen mastery. The Landing Restaurant's Executive Chef, Alex Pineda, shows off duck two ways. An olive puff pastry stick served with burrata at The Landing. Noe Ortega prepares olive puff pastry sticks.
“Design your vision...Build with precision” SPRING <strong>2022</strong> | 19
Page 1: Sax man • Abbot art • Lighting
Page 4: LUXURY APPLIANCES Acclaimed for its
Page 7 and 8: Bill Willis and Christine Tierney A
Page 9 and 10: SPRING 2022 | 07 Lynn Auditorium Co
Page 11 and 12: SPRING 2022 | 09 Your 1st CHOICE Lo
Page 13 and 14: SPRING 2022 | 11 MUSIC, continued f
Page 15 and 16: An icon illustrated SPRING 2022 | 1
Page 17 and 18: SPRING 2022 | 15 Gerry served as on
Page 19: SPRING 2022 | 17 "My parents advise
Page 23 and 24: SPRING 2022 | 21 Alex Pineda filets
Page 25 and 26: SPRING 2022 | 23 “We were an out
Page 27 and 28: SPRING 2022 | 25 really my focus wi
Page 29 and 30: SPRING 2022 | 27 Stepping up for a
Page 31 and 32: SPRING 2022 | 29 “We’re small.
Page 33 and 34: SPRING 2022 | 31 over and said ‘B
Page 35 and 36: SPRING 2022 | 33
Page 37 and 38: SPRING 2022 | 35 Design. Build. Mai
Page 39 and 40: SPRING 2022 | 37 A peak inside 135
Page 41 and 42: SPRING 2022 | 39 assistant and Tayl
Page 43: Historic mansion. Seaside cottage.

01945 Spring 2022

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