Nine Elm Thrives Downtown

Nine Elm American Bistro

Owners: Matt and Jean Sanidas

Since: September 2008

Nine Elm American Bistro is a neighborhood kind of place, where the food is good and reasonably priced, the atmosphere simple and relaxed. When owner Matt Sanidas envisioned the restaurant he wanted to open, he knew he wanted it to be the kind of place that people would want to come back to.

“People are still just finding us, and they love it because...they know they’ve found a place where they can get a good meal consistently. We have a great neighborhood crowd and people from all over the North Shore who I would consider regulars that we see every week — some of them come in twice a week. I like that they think: ‘This is our place.’”

Sanidas can relate, not just because he’s the owner, but as a customer and a neighbor, as well.

“We live right down the street from the restaurant, so four nights a week my wife Jean and daughter Sophie are here eating with me,” he says. "I would have to say the filet is my favorite thing on the menu, but my wife would say the duck.”

It’s important to Sanidas to have balance between family time and his responsibilities at the restaurant, especially with a preschooler and his second child due to arrive next month. With family close by lending a hand, and dedicated breakfast and play time with Sophie, this busy husband, father and restaurateur is getting it all done. 

Sanidas learned at an early age that a successful restaurant requires the integration of the business with your personal life, while spending summer weekends in Rockport at his grandparents’ restaurant.

“My grandparents owned a little place called Folly Cove Pier, from the ‘60s to the ‘80s. When they got older, my parents managed things and my dad would do some of the cooking. They had little cottages they would rent out on the ocean on Route 127. Back in the day it was awesome; just head into Rockport for the weekend. We had the best view of the Atlantic.”

Sanidas learned the business from the bottom, washing dishes as a 13-year-oldand later pursuing studies at in Danvers and Salem State University, respectively.

His philosophy is simple: “Use only the best ingredients, don’t skimp out on anything and have pride in what you do.” That’s evidenced simply enough by his commitment to his sauces. For instance, his blackberry port reduction sauce, which he pairs with the sauteed filet of duck, is a three-day process. 

“We roast fifty pounds of veal bones and reduce it to one-quarter the size,” he said. “... But it’s worth it; it’s good. Nobody else does that. We make a house barbeque sauce that people absolutely love, and then there’s our red wine reduction on the beef filet, which is awesome.”

What's next for Nine Elm? Sanidas is looking forward to the next season.

“This summer we’ll change up the menu by adding more grilled fish and also, some three-course pre-fixed dinners,” he said. “We tried this out in the menu this year and the customers really enjoyed it. It’s a great way to come out and have a nice dinner without blowing the budget.”