There are many reasons to dine out on Cape
Cod during the off-season and one that I find very inviting is
the warmth of a fireplace while dining. Here are just a few of
the year-round restaurants that offer fireside dining, fireplaces
and a warm glow.
Look for unusual winter menu entrees to
entice your palate during the cool, cold months on the Cape, your
dining experience can be culinary adventure. I have discovered
over the past twenty-five years many new foodies who want the
adventure to experience some of the new exciting menus. These are
my recent tastings:
Pan Seared Tenderloin of Elk; Grilled Yellow Tuna Steak; Lobster sautéed with Triple Sec and Vanilla Cream Sauce over Cracked Black Pepper Fettuccine; Brandade de Morue...
These entrees are prepared with herbs and spices to warm the palate...by Executive Chef Michael McGrath at THE BLACK CAT RESTAURANT on Ocean Street, Hyannis. You may want to start your dinner, as I did, with an Autumn Pate with Shiitaki mushrooms, nuts and dried cranberries served with relish, country mustard and sour onions. Entree #1 is the master at his work with pan seared tenderloin of Elk with toasted walnut and dried bing cherry demi glaze and the Grilled Yellowfin tuna steak with a teriyaki glaze and pickled ginger garnish. On my next visit, I must have my palate experience the Brandade de Morue, a French version of the Portuguese dish of pureed Salt Cod, potatoes, garlic olive oil and cream, baked and served with toast rounds. Yes, I had to buy one of those Black Cat t-shirts, along with the cap and sweatshirt. Now I am believer, cats are people too!
Lunch/Dinner (508) 778-1233
Carne con Queso Quesadilla; Arizona Steer Tips; Santa Cruz Catfish; Desert Pizza...
are a combination of Mexican cuisine to be enjoyed at ZUNI CAFE, Mashpee Commons in Mashpee. The food embraces the southwestern region of the United States, which includes authentic Native American and Mexican ingredients and sauces. The use of Mulato, Ancho and Poblano chines, citrus and catus fruit makes for exciting dishes. Carne con Queso Quesadilla, char-broiled steak fajita meat folded into a grilled quesadilla of diced tomato, onion, green chines and Monterey jack cheese topped with guacamole and sour cream, served with Mexican beans and New Mexican rice. The Cafe also represents African, European and Asian with a menu fusion of these continents. The Arizona Steer Tips, marinated in lime, garlic, cilantro and extra virgin olive oil then grilled to order with Zuni original chipotle (smoked jalapeno) BBQ sauce served with New Mexican rice. The second choice, Santa Cruz Catfish flipped and flopped in their own herb seasoned (can't get the recipe) batter then lightly fried and served with a lime-corn salsa. And yes, do have the Mesclun salad tossed with fresh cranberry cilantro and balsamic vinaigrette. As a snack try the Desert Pizza, a crisp flour tortilla brushed with red Ancho Chile sauce, melted Monterey jack cheese and topped with green chines. On my television show (Channel 20, Mashpee) you may see the chef/owner Adam Smith designing and preparing some of these entrees. There are more than 200 chines grown around the world. First cultivated in Mexico some 9000 years ago, the pepper found its way around the world to Portugal, East Indies, Asia and Africa. Soaking the Chile is a mild wine vinegar/water helps mellow their flavor.
Lunch/Dinner (508) 539-2354
Veal Mauro; Vegetarian Lasagna; Sautéed Escarole; Penne Donnini; Seafood Fra Diablo; Pan Seared Venison; Grilled Shrimp & Sopressata; Creme Brulee...
are Italian entrees served at FRONT STREET, Commercial Street in Provincetown, not only are there two menus at this establishment but equally executed by chef/owner Donna Alberti. This is unusual to see two menus, Italian for the weekdays - and Continental menu weekends. The Italian dishes are her first love since Donna travels to Italy every year to attend cooking classes to discover more authentic recipes. Veal Mauro, a dish that highlights Provimi veal medallions floured, egg dipped and crisped in olive oil topped with Parma Prosciutto and melted Mozzarella served on a bed of Barilla pasta and sautéed Escarole. Outstanding! - As witnessed on my television show. Penne Donnini is a special dish, simple but outstanding for taste and texture, tossed with sauté of Excarole, beans and sweet sausage with all the right seasonings. The weekend entree of choice is the pan seared Venison with wild mushrooms and a juniper infused demi-glaze. Donna and I cooked up a specialty, Grilled Shrimp and Sopressata. You have to watch the TV show to discover the attention given to this entree. Colorful too!...When at Front Street, please try the Creme Brulee, Donna discovered some of the secrets from her last trip to Italy - a special gelatin that creates a light and smooth brulee unlike the heavy custard texture. I only tried two of these!
Dinner nightly/closed Tuesdays (508) 487-9715
Sweet Pea's; Seafood Kabob; Pasta Imperial; Seafood Stirfry...
as the menu entrees go on and on at WIMPY'S on Main Street in Osterville. This establishment is also attached to their own Fish Market, so seafood should have your palate asking for the Seafood Kabob of shrimp, scallops and swordfish, served over Jasmine rice or the Seafood Stirfry, a combination of shrimp, scallops, lobster, calamari and fresh vegetables sautéed in a sweet and spicy Thai sauce served with Jasmine rice. And speaking of Wimpy's, they just happen to love children - offering the Sweet Pea menu for those under 12. Wimpy's has been serving the public since 1938 when it was only a 5 seat hamburger stand.
Lunch/Dinner (508) 428-6300
Steak Teriyaki; Filet Mignon en Brochette; Filet Mignon; New York Sirloin; Roast Prime Ribs of Beef; Chopped Sirloin; Top Sirloin Rump Steak, Poached Salmon, Native Swordfish; Baked Stuff Shrimp; 2 lb Lobster; Oyster Rockefeller; French Onion Soups...
are just a few of the reasons why this traditional restaurant has been serving the dining public since 1957. It has been said that PATE'S RESTAURANT in Chatham is the most respected dining establishment on Cape Cod. Consistency and dedication to superior service has generations enjoying top quality beef and seafood for over forty years. This is not an advertisement because all you have to do is ask a local or seasonal visitor in Chatham or the Lower Cape about Pate's. Positive comments prevail and when you go - bring your appetite! The re-bake stuffed (about 1#) is the best I've tasted. And do try the Snowball Dessert, perfect after a "cooked to perfection" filet mignon.
Dinner/no reservations (508) 945-9777
December is Catering/Banquet Facilities for the Holiday Month - Happy
Holidays!
Coming in January...100 years of Cape Cod dining.
I'm often asked, "What is your
favorite Cape Cod Restaurant?" My answer is, "Try
them all!" Then tell
me about your exceptional discoveries, be they signature
entree, ethnic dish, New England traditional dinner, Sunday (or
Saturday) brunch, afternoon tea, wine tasting...
Send your favorites to me via Email or postcard! I will be drawing 6 randomly each month. Winners will join me for dinner at a Cape Cod restaurant. I pick up the check! If sending a postcard, mail to: Restaurant Favorites, P.O. Box 876, Hyannis, MA 02601 (please mention this web site!). If Emailing, mail to: dine@capecod.net.
Be sure to watch the Restaurants & Inns Revue Show with me, John Rega, Mondays and Thursdays from 6-6:30PM on Channel 11 (Mid Cape), Channel 8 (Lower Cape), Channel 18/20 (Upper Cape) and Channel 61 (Southeastern MA).
Catch my Restaurant Radio Talk Show Saturdays from 9:30-11AM on WATD FM 95.9. -- NEW TIME
Look for my monthly column in The Cape Cod Navigator available at better newsstands and retailers Cape-wide.