Pellana Steak House

The story

Crafted with passion, served with love

A North Shore Institution for Prime American Steakhouse Dining

Pellana Prime Steakhouse has been earning its place on the North Shore of Massachusetts for well over a decade. Part of the Northshore Hospitality Group — run by owners Daniel and Daniella Mammola — the restaurant carries a family-driven sense of purpose that shows in both the menu and the room. The wine program, overseen by Certified Sommelier and Wine Director Nick Grimshaw, has held a Wine Spectator award continuously since 2009, with the Best of Award of Excellence recognized in 2020. That kind of sustained recognition speaks to a program that goes well beyond a perfunctory bottle list.

The Steaks, the Seafood, the Details

The dinner menu is built around prime American beef: a barrel-cut Filet Mignon, a 24-ounce bone-in Prime Ribeye, and the commanding 32-ounce Prime Porterhouse — described simply as "a serious steak." Chops round out the grill section, including a Heritage pork chop with sweet-fired apples and golden raisins, and a 16-ounce veal chop topped with Portobello mushrooms. Steak additions let guests customize: caramelized Vidalia onions, Great Hill Bleu Cheese, Au Poivre brandy cream, or the full Oscar treatment with lobster, béarnaise, and asparagus.

Seafood holds its own alongside the beef. A chilled shellfish platter anchors the starters — Maine lobster, colossal shrimp, local oysters, and littleneck clams — while the kitchen also turns out a pan-seared lump crab cake with spicy red pepper aioli, Faroe Island salmon, and sesame-seared Ahi tuna. The Shortrib Cavatelli with black truffle, demi-glace, and Reggiano Parmesan is the kind of dish that earns its place on a steakhouse menu by being genuinely good rather than obligatory.

Lunch, Brunch, and the Full Picture

Pellana runs weekday lunch and weekend brunch alongside its evening service — a commitment that many fine-dining steakhouses skip. The midday menu offers a Prime Steak Sandwich with sliced filet mignon, a Filet Benedict with avocado and hollandaise, and a Pellana Prime Burger available au poivre with mushrooms and brandy cream. The same quality of sourcing — Bell & Evans chicken, Great Hill dairy, locally harvested oysters — carries through every service.

Dessert cocktails like the Espresso Martini and the Pistachio Martini, along with Lavazza coffee and Harney & Sons teas, signal that the kitchen and bar take the full arc of a meal seriously. For private events, the restaurant offers dedicated private dining spaces, making it a go-to on the North Shore for celebrations that call for something more considered than the ordinary.