Dine Around

Restaurants & Inns 
Revue and Guide ©

 SOME LOCAL FAVORITES

With John Rega, food and restaurant commentator


Our seasonal visitors are talking about their experiences at Cape Cod restaurants on my radio Restaurant Revue talk show and it appears the buzzword is ... "We are the mecca of outstanding restaurants in the Northeast area." Cape Cod, Massachusetts is second only to Myrtle Beach, SC in the number of restaurants per capita. This month my listeners are talking about a wide variety of restaurants and menu entrees, desserts and wines they have discovered while visiting Cape Cod

POLENTA CRAB CAKES, STEAMED MUSSELS a la Grecque, ALMOND CRUSTED CHICKEN MARSELLES, OVEN ROASTED MAHOGANY DUCKLING

need I say more... The Paddock (celebrating 27 years) in Hyannis has the attention of my palate upon every visit. Radio listeners also mention the high standards of Chef John Anderson, celebrating 21 years with the Zartarian family. The Polenta Crab Cakes (no recipe given, it is top secret) are a signature dish and Steamed Mussels steamed in white wine, shallots and garlic. Ask for extra breads for dipping in the sauce. The treat is the Oven Roasted Mahogany Duckling with a crisp raspberry crust and succulent "melt in your mouth" fowl. And do try the Almond Crusted Chicken Marselles , sautéed breast of chicken topped with lobster, shrimp, scallops, shiitake mushrooms in a white wine sauce. The finish has to be the Creme Brulee and Mixed Berries Napoleon. Ask for the recipe for the Wild Rice Salad, a combination of wild rice, rice vinegar, soy sauce, minced garlic and ginger root. 775-7677

Some Wines to ask for at some of these selected restaurants: Cavit Pinot Grigio, an exceptionally dry , crisp Italian wine made from Pinot Grigio grapes -- a delicate bouquet and elegant taste. Buy it by the bottle to fully enjoy your entrees. Chianti Classico, Bindella, rich and complex with plum and berry fruits with a lasting finish. This wine is from the heart of Tuscany. Both of these wines are well balanced.

STUFFED NAUSET QUAHOGS, STEAK AU PAOIVE, WARM SPINACH SALAD , WILD MUSHROOM STRUDEL.

To tee or not to tee? Mulligans Restaurant located at the Ocean Edge Golf Resort in Brewster has golfers wanting to stay for another 18 holes. Chef Owned by Chef Jake Jacobus who will tastefully prepare the Stuffed Nauset Quahogs with Chorizo ( a Portuguese spiced sausage) chipotle peppers, cornbread stuffing topped with melted Jack cheese before you tee off. You may just come back after the 9th hole for Steak au Poivre prepared with top quality beef, pan seared to perfection, cooked in a cognac and thyme sauce. The Warm Spinach Salad with broiled Montrachet, sautéed mushroom caps and light sherry walnut vinaigrette is enough for two. Please try the Wild Mushroom Strudel.....a combination of morels, shiitake and oyster mushrooms in a crisp pastry with a light cream and thyme. Jake must give me this recipe. Sunday Brunch has been voted the best on Cape Cod by local magazines and newspapers. Tuesday is Clam Bake night. This Restaurant was est. 1986. 896-8251
 
 

GOUGONG, BOLACHAS ANTIGAS, QUEIJADAS, RABANADAS, BOMBONS DE FIGOS, BOLO DE MEL

"Desserts first, life is short" as I was told by Tony, owner/baker of the Provincetown Portuguese Bakery. The combination of cakes, cookies, pies, puddings, sweet breads are baked for retail and wholesale. Gougong is a combination of cornmeal, sugar, mashed bananas, dusted with confectioners sugar. Bolachas Antigas, the old fashion Portuguese cookie made with sugar, butter, egg, vanilla, flour, finely chopped walnuts....Delicious! Queijadas made with coconut, milk, cornstarch, butter.....Rabanadas, a mix of white wine, sugar, cinnamon, hard bread, eggs sprinkle with cinnamon and sugar. These desserts are for the sweet tooth only....remember moderation....just one of each! The bakery has treated thousands of year round patrons from all over the USA and Canada for over 20 years in Provincetown. 487-1803

RUM CAKES, LOBSTER TAILS, NEAPOLITANS, CASSTAS', CAPICOLA, MORTADDELLA, PROSCUITO, ROASTED STUFFED PEPPERS, 8FT PARTY SUB.

This is an Italian feast... and you don't have to go to New York's little Italy or Boston's Northend. DiGianos Northend Style Deli in Pocasset (upper Cape near Bourne) celebrates 5 years serving, preparing and delivery some of the best Italian delicacies. Italian pastry, imported cheese Provolone, Gorgonzola, Parmigiano Reggiano, Pressato (my favorite, a smooth body cheese made from cow's milk, light yellow with a sweet taste....perfect with Chianti). Take home some crusty Italian breads, Tiramisu, Antipasto, Ricotta Pie, Italian Butter Cookies, Pizzales. My radio listeners tell me it is worth the ride up Route 28 to the Bourne area. 564-5954

CHATHAM BROILED,BAKED, FRIED SCROD; BOILED LOBSTERS, STEAMERS, FRIED OR BROILED SCALLOPS, FRIED CLAMS, CALAMARI, OYSTERS, SHRIMP, TUNA, SALMON, RICE PILAF, GREEK RICE PUDDING

This is a small sample of seafood prepared at Golden Boy Seafood, W.Yarmouth located on Route 28 Hyannis/W.Yarmouth line. I have been eating at this establishment since 1975. A good choice for over the counter service restaurant and of utmost importance is the Cholesterol free oils used in all their fried entrees. A must try is the Clam Chowder, which can be packed to go as with all menu items. Side orders, made fresh daily, can compliment any Fish dish. Order the Onion Rings, Greek Salad, Cole Slaw, French Fries. Yes, they do have Hamburgers, Hot Dogs, Chicken and Tuna Salads, Turkey Clubs, Lobster Rolls and do leave room for the Greek Rice Pudding, a special family recipe. 771-6232.
 
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