Dine Around


Restaurants & Inns 
Revue and Guide ©

"the taste of Cape Cod"

With John Rega, food and restaurant commentator


 Variety is the spice of dining on Cape Cod and this month I suggest you add a little spice to your pleasure by experiencing some the Capes' treasures, it s' Country Inns who serve up hospitality in both manners, dining and lodging. Autumn is the perfect season to enjoy these Inns. The following are some of the Inns suggested by our radio listeners, television viewers.

Lobster & Corn Chowder; Mesquite-Grilled Asparagus and Portabella Mushrooms; Braised Fennel and New Potatoes; Wild Blueberries Glazed with Hazelnut Sabayon

is just a sample of the design cuisine prepared at the COUNTRY INN (circa 1780, previous home of the Miton Family of Jordan Marsh Co.) in Harwich Port. Innkeepers, Chef James Dings and Wendy Dings have a combined 30 years experience in the hospitality industry that insures a memorable stay and a dining pleasure. The "Loving Couple" Dinner for Two is my choice, a hearty platter of chicken, shrimp and native scallops sautéed with fresh basil and garlic in a authentic marinara sauce served on linguine with a tasty spinach and cheese stuffed tomato and garlic bread. Desserts prepared at the table undoubtedly is the choice of patrons; I suggest the Strawberries Romanoff, flambeed fresh strawberries and special liqueurs over French ice cream. Traditional dinners are served starting at $9.95. Dancing and Dining Friday and Saturday evenings. Opened year round. 6 Rooms available for lodging. See the Country Inn on our Television Shows, Channel 11. Monday/Thursday 6PM (508-432-2769)

Escargot; Baked Wellfleet Oysters; Key West Gulf Shrimp; Baked Stuffed Lobster with "Native" Sea Clam Dressing; Carrot Cake with 1" cream cheese frosting

. starts the most memorable water side dining at the RED INN (circa 1805/as an Inn since 1915). Michael and Bob, Innkeepers offer Cape Cod cuisine, which I believe is the "native" seafood. Fish lovers should find satisfaction at the Inn. But I must add, the Rack of Lamb and Long Island Duckling are superbly prepared by Chef Michael. For those who like vegetarian dishes, fresh seasonal vegetables with a pasta base such as the eggplant (grown in their own garden "lightly salted by ocean the breeze") with tomatoes wrapped in fillodough, then baked to crisp the fillo and meld the combination of vegetables. Ah! the dessert...(Aunt Ruthy makes it) .the Carrot Cake is my choice, rich with carrot bits and a 1 inch cream cheese frosting. Dinner nightly, year round. 6 Rooms available some with harbor view. As a guest the harbor deck is perfect for breakfast. (508 - 487-0050)

Rack of Lamb with a watercress demi-glaze; Swordfish grilled with red fennel saute drizzled with shiitake mushroom butter; Fruit Tart layered with a cream filling, with either blueberries, raspberries, blackberries..

is the fare at HIGH BREWSTER (circa 1738) in Brewster. Traditional American cuisine, highly acclaimed, superior cuisine in an old Cape Cod setting by Robert Levy, Boston Globe. The prixe-fixe dinner menu is the choice of many patrons, seasonally inspired. opened from April to December 31st. 2 rooms in the main house. I suggest one of the 3 cottages overlooking their private pond. (508-896-3636)

Gaelic Steak; Irish Mixed Grill; Tullemore Chicken; Portuguese Scrod; Pasta Primavera; Pudding Flan; Irish Soda Breads; Sherry Trifle

will tempt you to stay at the CAPE COD SUNNY PINES INN (circa 1880) in West Harwich. Not only known for its outstanding Gaelic creations, the Inn offers a taste of the world, including traditional American entrees such as Fish Cakes and Beans, Reuben on Rye, Irish Heroes. The Portuguese Scrod, my choice, simmered in red wine, tomatoes, peppers and onions topped with linguica and cheese, then broiled for a light crust on top. If you stay or visit experience the Irish Breakfast, fresh Irish Rashers, Bangers, Black & White Pudding served with two farm fresh eggs, a slice of grilled tomato and homemade Irish Soda Bread. Breakfast, Lunch and Dinner served year round. 6 rooms for lodging. Former home of Chase Sanborn (Coffee) also a former Church Parsonage. (look for the holy ghost, Emily while visiting the Inn) ( 508-432-6039)

Shrimp & Scallop Margarita; Lobster baked with shrimp and vegetables; Spaghetti Noufara Pie; Steak & Ale Pie

adds to the extensive DUCK CREEKE TAVERN menu at the INN AT DUCK CREEKE You must stay at the Inn at Duck Creeke (circa 1810) just to enjoy the Fruited Cheesecakes, Key Lime Pie, Tiramisu, Chocolate Twister and iced Mocha Espresso. Baby Cakes, two fresh codfish cakes, dense with local cod, pan cooked to a golden brown with a homemade tangy sauce. Broccoli, Swiss and Roasted Red Pepper Quiche, with marinated sliced tomato are the right combinations for enjoying a family gathering in Wellfleet. 25 rooms for lodging. Spring,Summer, Fall (508-349-9333)

Coral Bay Chicken; Scallops Carnival; Cioppino De Sogres; Chesapeake Bay Crab Cakes

is just part of the Bistro menu presented at the BEECHCROFT INN (circa 1828 as the First Universal Church in Brewster). And if you are a Chocolate Lover.....you are in for chocolate dessert surprises every night. May I make some entree suggestion during your stay.....the Coral Bay Chicken, grilled breast of chicken, marinated in lime juice, finished with a fresh cilantro fruit salsa, garnished with shrimp. Scallops Carnival baked with sundried tomato, bacon, olives and fresh tarragon or the Ciopinno De Sogres, mixed seafood and Portuguese sausage in a hearty marinara sauce with linguine. Open year round. 10 rooms w/full baths. Oh yes!, they have a ghost named Toby. (508-896-9534)

Polish Scones; Devon Clotted Cream Imported from England, Strawberry Jam Preserves & Currants; Finger Sandwiches; Sweets and Pastry

for an afternoon tea at the GINGERBREAD HOUSE (circa 1883) served in the decorated carriage house. In addition to the Tea Room, Polish art, crystal and woodcrafts grace the Inn. You may want to stay just for the Polish breakfast. And do ask for the recipe (written up in the Boston Globe) for their Polish Parogi. The imported Devon Clotted Cream accompanied with fresh baked cranberry scones is just one of the reasons why people from all over the Cape travel here for afternoon tea. (12-5PM) Year round/6 rooms. (508-432-1901)

Veal Scallopini Marsala; Scrod Meunier; Lobster Pie; New England Turkey Dinner; Chicken Cordon Bleu; Bread & Rice Puddings

are the traditional entrees served at the COLONIAL HOUSE INN (circa 1730s) in YarmouthPort. Dining at this Inn is continental, with a New England casual atmosphere. The Veal Scalloppini Marsala made with tender veal scallops sautéed in a lemon, mushrooms and marsala wine sauce undoubtedly is my favorite.But I also suggest the house favorite, Colonial House Supreme, tender chunks of chicken with broccoli, mushrooms, shallots and sherry topped with cheddar cheese and then baked to meld the flavors together. Vegetarian specials such as the Stir Fried Vegetables, all vegetable Lasagna have been my favorites for a change of taste. End your lunch or dinner with a traditional New England dessert of Chef Ray's home made Bread Pudding, plump raisins with sweet bread. Another favorite of the Inn guest is the traditional Turkey dinner, oven roasted with sage stuffing and cranberry sauce..a choice 365 days a year, including Thanksgiving and Christmas. The Inn is opened year round. 21 Guest Rooms. Conference Center, Indoor Swimming Pool ( 508-362-4348)

Wild Exotic Mushrooms; Wilted Spinach Salad Crostini; Grilled New York Sirloin; Chocolate Torte

adds to the charm of dining at the COONAMESSETT INN (circa 1796, dining since the 50's) If you are looking for the upper Cape's most respected restaurant/Inn known world wide, this is the hospitality complex who want only the best. The menu changes seasonally, but do expect to find the traditional New England and American fare. Napoleon Wild and Exotic Mushrooms, a ragout of a unique assortment of mushrooms layered between puff pastry topped with a sauce of madeira and garlic cream. Chef David Kelly and his staff are to be praised for their outstanding presentations of American cuisine. A must is the Wilted Spinach Salad Crostini, tender spinach with a warm Champagne vinaigrette garnished with roasted beef, toasted pecans and chevre crostini. Yes, the desserts...Chocolate Truffle served with a light mocha sauce and I had to try the Double Chocolate Fudge Sunday...unlike any other. Dessert change daily so I have to go back weekly. Open year round. 26 guest rooms. (508-548-2300)

TASTE BITES:.

The Tea Room, Mashpee Commons, has graced this shopping complex to enjoy the finer pleasure of High Tea....enjoyed throughout United Kingdom. Try the Scones with Devon Cream and currants, a real treat!

Ammara's Italian Pastry Shop, Chatham is simply in my choice for Italian Pastry.....no need to go to the Northend of Boston, Little Italy New York....you'll also find imported Italian cold meats, gourmet foods and crusty breads. The Italian cookies, by the pound, 2 or 3 pounds to start, will be enjoyed by your weekend guest. Try the Italian Lavaza coffees! (508)945-57777

Eclectic Cafe, Main St. (westend) Hyannis can only be described as the most unusual and unique menu I've seen in years. There is nothing like it on Cape Cod. And yes, the Garden atmosphere adds to American eclectic cuisine menu of entrees such as the roasted Calamari, pan steamed one and half pound Lobster, pan seared Scallops, the Eclectic Seafood saute of shrimp, mussels, littlenecks, calamari, lobster and scallops. All served with roasted, braised, sautéed or steamed vegetables and I must not forget the Vegetarian saute. My selection is the Veal Osso Bucco, I call it haute simplicity at its best. If you haven't had Risotto lately, your pallet is in for this smooth texture Italian side dish. Before you order the Vegetarian Antipasto, start with the roasted garlic in olive oil and crusted bread complimentary at your table. Open for Lunch & Dinner, Monday thru Saturday. (508) 771-7187
 
 
 

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And don't forget Cape Cod Restaurant Reviews by M. Wilson!