From the Sea of Love
Chef Giovanni Leopardi and his wife Melba left a mad dash life of world travel and relocation for the safety and sanity of New Hampshire. It was after 9/11 that they decided to get serious about having their own restaurant and raising their daughter in a peaceful atmosphere.
Their first restaurant, Potter Place in Andover, was the opening act. The effort established a reputation, but the off-the-beaten-track location was problematic. In Hanover, Chef Leopardi has concentrated his focus. His preparations reflect his love of Italy from the Piedmont, outside his birthplace in Torino, to the shores of Napoli and beyond. That means fresh seafood imported via FedEx from the Mediterranean Sea and fresh truffles from France in season.
The dining room is small and intimate, but the cuisine is worldly and brings the flavors of Europe to this college town. Homemade pasta stuffed with goat cheese and infused with the essence of orange and fennel pollen; fresh sea bass with fresh herbs; and five versions of carpaccio (thinly sliced) including venison and octopus—they all sing with flavor.
In season Leopardi favors local produce and has developed a relationship with local producers. Near or far, the preparations are a class act.