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Moussalli’s Prime will take over the building previously occupied by Andria’s Countryside Restaurant, which opened in 1989 and closed earlier this year. Credit: Adam Rothbarth
From left, Antoine and Andre Moussalli both previously worked at Andria’s and both graduated from the New England Culinary Institute in the mid-2000s. Credit: Adam Rothbarth
Moussalli’s bar features a vibrant mix of signature cocktails, classics, craft beers and spirits. Credit: Adam Rothbarth
The wine room holds about $60,000 of inventory and features a strong mix of new and old world wines. Credit: Adam Rothbarth
The charcuterie and cheese board features a selection of meats like prosciutto and cheese like Gruyere and an Italian-style Ameribella, as well as house-made pickles, mustard, crostini and honeycomb. Credit: Adam Rothbarth
Steaks are available in multiple sizes and can be topped with a la carte sauces like blue cheese-port wine reduction. Credit: Adam Rothbarth
Other entrees like pan-roasted salmon are served with forbidden rice, bacon lardons, rainbow chard and a shallot cream sauce. Credit: Adam Rothbarth
The Prime Platter seafood tower includes chilled lobster tail, poached shrimp, oysters, shelled sweet crab and four sauces: cocktail, cilantro, garlic-fennel butter and a classic mignonette. Credit: Adam Rothbarth

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