 ANOTHER SIDE OF DINING OUTFrom the Cape-tip to the canal, restaurants are one of the Cape's "not-so-secret-treasures". Located in captain's houses, saltboxes and modern structures; some nestled inland, others by the water. Gourmet cuisine, fresh seafood, casual ambiance, and ethnic dishes, they all add up to varied taste treat. Here, we have a sampling of some my favorites favorites for this months' Navigator. Lets discover together...
Tell us about your favorites: Sign our Guest Book and be eligible for our monthly drawing for Dining Gift Certificates to Cape Cod and South Shore Restaurants GOAT CHEESE SOUFFLEon Spring greens with hearts of palm relish, SALT COD CAKES on roasted garlic cream with tomato-basil jam were my appetizers at the Martin House, Provincetown, unique taste and perfect starters to accompanied the Martin House salad of organic mesclun greens with strawberry mint vinaigrette and toasted sunflower seeds. My appetite continued for the entree of choice, ROAST LEG OF LAMB marinated with tamarind, lime juice, fennel, coriander and mustard seeds served with papaya chutney and white bean salad. I strongly suggest you make reservation during the high season for a memorable dining experience. 508-487-1327SALSICCIA CON BROCCOLI DI RAPE( Italian sausage with broccoli rape) GAMBERI AL MARTINI (Shrimp sautéed with fresh scallions and martini wine sauce) are the Antipasti of choice at Ristorante Barolo in Hyannis. And do believe all you hear about this restaurant, it is truly Italian. Chef Ginero is from southern Italy and has become renowned for his antipasti presentations. You can miss on any of the main entrees (Secondi Piatti). On one of my several visits Costata di Vitello, a thick veal chop with a variety of grilled and sautéed mushrooms and Italian herbs. I have also enjoyed the grilled lamb chops with Italian balsamic vinegar, pure olive oil and fresh mint. By the way, you may have a choice of pasta, gnocchi, lasagna, linguine with lobster sauce, littleneck clams with red sauce just to start your two hour stay for truly Italian dinner. Malcolm Wilson, International Restaurant Critic calls this establishment classy and outstanding! 508-778-2878SNOWBALL ICE CREAM DESSERT, Ice Cream rolled in shredded coconut then gently laid on a creamy hot fudge is a long time favorite of mine at Pates Restaurant, Chatham, a restaurant my family and I have enjoyed since 1956. A true Cape Cod restaurant, open hearth grill adds to the special flavors to steaks, chops, swordfish, hams and evening selections. You must try the rebaked stuffed potato and the ceasars salad, which is included with dinner. 508-945-9777CHICKEN CAPE COD, EBB TIDE CRAB CAKES, LOBSTER AND SCALLOP PIE, BAKED STUFFED JUMBO SHRIMP, APRICOT ALMOND CHICKENare starters from the extensive menu found at the Ebb Tide Restaurant, Dennisport, now celebrating over 40 years serving locals and seasonal visitor. I remember when it was one building with a take out window. Now it known for outstanding quality and first class presentation of foods. Paul and Gale McCormack are well trained in the art of culinary delights. Paul prepared the Tournedos Homard, on my television show....sautéed chunks of Lobster, tenderloin sautéed in butter and topped with lobster, Asparagus and sauce béarnaise. I suggest this restaurant to everyone. 508-398-8733menu in next month's issue! SIRLOIN STEAK AU POIVRE...(encrusted black peppercorn sirloin) can only be enhanced with sautéed crushed black Peppercorns, chopped Shalots, Brandy, Veal stock, green Peppercorns, finished with 2 oz. of heavy cream and brandied flamed tastefully covering the grilled Sirloin. This was on my favorite table under the skylight for just a minute or two at the YARDARM, ORLEANS. But I did have just a taste of the Greek Salad, Garlic Bread, and Stuffed Spiced Quahogs for starters. * Watch for the recipe on Channel 8, Lower Cape, 6PM Mon. & Thurs. 255-4840SOLE BRAZILIA, SYRIAN FELAFEL MELT, RUSSIAN OYSTERS, COCONUT CURRY CHICKEN, PORTUGUESE SOUP...all at one table at NAPI'S in PROVINCETOWN. The melting pot of cuisine inspired by Helen and Napi, who love food and my favorite country Portugal. You may ask for the recipes: Fillet of sole sautéed with Butter and a just the right squeeze of lime accompanied by Black Beans and Rice topped with gazpacho garnish and a crisp Banana fritter. Oyster with Sour Cream and Black Caviar. Coconut Curry Chicken in a bed of Bok Choy, Basil, Ginger, Garlic and red Peppers. Portuguese Soup with lots of love...combines Linguica, Onions, Potatoes, Beans, Kale...simmered all winter long. (P.S. No Recipes given ...only on my television show.) 487-1145CHICKEN BROCCOLI AND TORNELLI, SEAFOOD TRINIDAD, SHRIMP CREOLE...are just a few of my selections at the CHAPOQUOIT GRILL, WEST FALMOUTH. Now is the time to dine at this restaurant, 1 hour wait after May 31st. I promise! The Tornelli dish is boneless breast of Chicken...sautéed in the sauce of Garlic, White Wine; then tossed with sautéed Broccoli flowerettes and fresh Mushrooms. Please take the time to sample (as a 3rd entree) the Seafood Trinidad, Curry, Ginger, White Wine, with a combination of native seafood...served over Pasta. Oh Yes, the Chappy Clam Pizza...white Garlic sauce, classic Tomato sauce, chopped Clams and of course fresh grated Parmesan Cheese. 540-7794PASTA CONCASSEE, CHICKEN HOMARD, SMOKED NORWEGIAN SALMON, CIOPPINO, ****LASAGNA, and I must say one of the best Lasagna...that I could take home to Mama from the ROADHOUSE CAFE, HYANNIS. Pasta Concassee, penne with Garlic, a light cream Vodka Tomato concassee and diced Prosciutto. Tim Souza has the touch for Cioppino, a dish that had me back twice in one week...a zesty combination red sauce and seafood: Scrod, Scallops, Mussels, Calamari, Shrimp and of course, LOBSTER! May I suggest before you order the above entrees...try the Parma Prosciutto and Parmesan Cheese...with either a selections of Italian or California wines...(these are the only two wine regions they serve) 775-2386.PEPPER CRUSTED PORK TENDERLOINS, GRILLED STRIPED BASS, YELLOWFIN TUNA, ATLANTIC SALMON, SPIT ROASTED CHICKEN, GRILLED PROVIMI VEAL RIB CHOPS...need I say "Grilled" again since I have enjoyed Spring, Fall, Winter at STEVE VINING'S BISTRO, CHATHAM...a true concept restaurant (What does that mean?) just try the restaurant, you'll understand mainstream dining. Spit roasted Chicken in a Garlic, Lemon herb marinade with roasted mashed Potatoes, seasoned grilled Vegetables; Pepper Crusted Pork Loin with a taste treat of Bing Cherry chutney; Yellowfin Tuna with fresh Mango/Pineapple chutney...and do taste the Jasmine Rice; and I must add a taste treat, the SHRIMP PAD THAI, Rice vermicelli stir fried with Shrimp and Peanuts, Bean Sprouts and Steve's Tai spice. 945-5033SOUVLAKIAstarts with olive oil, bay leaves, onion, minced garlic, red wine, lemon juice green peppers, fine oregano, thyme to marinate the Lamb ...only I know about this at the Village Pizza Restaurant (Yarmouthport)...so do not order pizza! The best Greek recipes on my television show. Great Place to visit during a leisure and casual trip on 6A. Great variety of entrees, some Italian, some Greek, all excellent!HUMMUS & TOBBOULEH DIP... is a great start to begin your dinner of Lobster Pie, Teriyaki Chicken Breast, Lobster stuffing Baked Shrimp, Fried Oysters. and the list goes on...but my favorite is the Lobster Pie at the Beehive Tavern (East Sandwich).CAPE COD CIOPINOoysters, mussels, clams, fish, shrimp, scallops... was the favorite cooking with Chef Eric...but I also tried the pan baked cod with the sweet and sour sauce, a blend of peaches, bell peppers, mild onions and just a hint of garlic...ask for these specialties at the Riverway Lobster House. A 3 pound Lobster was my next choice. I don't think I have to explain the Joy of Lobster Eating. Its Here!Calamari Fritti & Vongole Diavola... lightly pan fried Calamari, a dash of Lemon, crushed Garlic and hot Italian Pepper, fresh Clams simmered in a spicy Tomato Wine broth started my evening at Michael's (Deer Crossing, Mashpee) but I had to continue with Penne alla Vodka tossed with Vodka, Prosciutto, Basil, Tomatoes and a cream sauce. Now on to the main course: Scrod Puttanesca baked and topped with Garlic, black Olives and crushed Red Pepper all simmered in an Italian Plum Tomato sauce and yes I did have the anchovy puree and capers but you do have a choice. Do try the Veal Sorrentina, a Veal cutlet topped with Prosciutto, Eggplant and Mozzarella in a very light Tomato sauce. The array of decorative mirrors in the restaurant did tell me who is the fairest of them all.There isn't a better way to spend time on Cape Cod than by dining out...every
night. I wish it were possible! However, these pages will take you
along on my television and radio dining, eating, munching and tasting tours
to some of my favorites. Over the past twenty or so years, I have patronized
several (hundreds to be exact!) restaurants. Variety is the spice
of dining on the Cape. Some are nestled inland; others, by the sea. Some
of the fare is traditional New England; some, quite exotic. I welcome you
to go exploring and sample...
GERMAN FRIED POTATOES... accompanied my Octoberfest entree, along with roast smoked pork and homemade apple cinnamon spice sauce at the Wheel Haus Cafe in Orleans. I have the recipe for the potatoes. Just send me a request!TANDOORI BAKED CHICKEN... tossed with a variety of tasty Indian spices, sizzling on the plate, and tandoori nan bread, brought back memories of my days in Cambridge. The Indian pavillion restaurant in Hyannis has vegetarian dishes as signature entrees.GARLIC SHRIMP, ALA PUTTANESCA... is the dish you must die for at Rosina's Cafe in Orleans! Plum tomatoes crushed and sautéed with white cloves of garlic is the start of the preparation... I've had this dish four times in one month! Chef/owner Angelo, from Sicily, will sit at your table to discuss the foods of his region.LAMB SHANKS AND GRAVLAX... are the two choices at the Country Inn in Harwich. The salmon is seasoned in the traditional Swedish method, infused with select spices and herbs. The lamb shanks are tender to the bite. Finish with creme brulee, as I do on every visit.
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