What's really new this year is the increased activity in the mid cape area for dining. The Cape boasts over 1000 restaurants from the canal to Provincetown and at least 40% are along Route 28 and 6A in the mid Cape. So finding a special memorable dining experience can be a chance affair. One must ask the locals (Cape Codders and Captonians) to hear more about the reputation of local restaurants.

Over the past twenty or so years I have experienced and patronized several (hundreds to be exact) Cape Cod Restaurants, and without exception to any other area... Variety is the Spice of Dining on Cape Cod. Some nestled inland, others by the water... some found in old Sea Captains Homes, some in modern structures... traditional New England cooking, ethnic dishes, gourmet cuisine, all equally irresistible.

But don't just stop in the Mid-Cape for dining. Brewster to Provincetown and Falmouth to Sandwich offer some outstanding dining experiences. You will find some very special eateries and restaurants to venture out to the outer, lower and upper Cape. Here are some suggestions from our viewers and listeners of our radio and television shows.

SOLE 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 sauteed 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.) 7 Freeman St. Provincetown 508-487-1145

BLACKENED BEEF WITH CHARRED PEPPER RELISH, WARM SPINACH AND SCALLOPED SALAD, PORK LOIN WITH APPLES AND GOAT CHEESE, POACHED SALMON WITH GINGER, SOY SAUCE AND SCALLIONS reflect the innovative approach of chef/owner John Pontius at FINELY J.P.'S IN SOUTH WELLFLEET. My first taste experience was the Warm Spinach and Scalloped Salad with a touch of toasted sesame oil and then on to the entree, J.P.'s Cataplana with Cajun Andouille sausage, presented with a half a 1 1/2 lb. lobster, littlenecks in a spicy fresh tomato sauce over long grain rice. After a few moments of the first entree, I did have room for the homemade Flan and Espresso. This is a small intimate restaurant on Route 6, just minutes from the Wellfleet Flea Market (The Cape's largest!). So. Wellfleet. 508-349-7500

CHICKEN 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...sauteed in the sauce of Garlic, White Wine; then tossed with sauteed 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 sourse fresh grated Parmesan Cheese. 508-540-7794

LINGUINE WITH BABY ARTICHOKES, GORGONZOLA CRUSTED TENDERLOIN OF BEEF, BLACK PEPPER COUSCOUS CRUSTED NATIVE TUNA, PAELLA, are just a sample of the 20 or so entrees at the TWO TURTLES RESTAURANT in the historic Chatham Town House built in 1881. The Linguine is accompanied with pancetta, black olives, roasted garlic and fresh picked herbs from their garden. Save room for the Gorgonzola Crusted Tenderloins, in a merlot sauce with garlic Anna potatoes and sauteed with seasonal vegetables. The Two Turtles Paella is my favorite....sauteed mussels, clams, shrimp, salmon, squid chicken and chorizo (pronounced chor-EE-zoh) a Portuguese sausage , highly seasoned , coarsely ground pork sausage flavored with garlic, chili powder.) sparks the flavor of this house specialty. 0pen Spring 'til November. Dinner nightly. 508-945-1234

VEAL MAURO; VEGETARIAN LASAGNA; SAUTEED 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's 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 sauteed Escarole. Outstanding!, as witnessed on my television show. Penne Donnini is a special dish, simple but outstanding for taste and texture, tossed with saute of Escarole, 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 discover 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

LOBSTER & SCALLOP PIE, BAKED LOBSTER PIE, SAUTEED LOBSTER, FRIED NUGGETS OF LOBSTER, LOBSTER TIFFANY BAKED STUFFED LOBSTER, need I tell you more than just enjoy the EBB TIDE RESTAURANT IN DENNISPORT now before they close their kitchen on Columbus Day! On my last visit with Mr. & Mrs. Malcolm Wilson, I had the Lobster & Scallop Pie, a tasteful blend of lobster chunks and sweet scallops with sherry seasoned toasted bread crumbs, both Pam and Malcolm shared their grand marnier glaze roasted duckling and charcoal broiled swordfish with me and I reciprocated and had them taste just a bit of my treasured lobster scallop pie. The Lobster Tiffany is my next choice, lobster baked en casserole with garlic butter, mushrooms, Swiss and Mozzarella cheese. By the way, a nice touch is the shorbet between entrees, cold salad forks and coffee served properly by a well trained staff. Both Paul and Gail McCormick teach and director the Hospitality Management Program at the Cape Cod Community College. Malcolm gave his praise to this uncommon service and unmatched dining pleasure usually found only at 4 star establishments. The Ebb Tide Restaurant will celebrate 40 years serving the dining public next year. There is definitely a reason why people from all over the world have made this restaurant a must during their visit to Cape Cod. Open Mother's Day through Columbus Day. 88 Chase Ave., Dennisport. 508-398-8733

Some other "Chew and Chat" places you must try...JACK'S OUT BACK... everyone knows this one. Jack Smith, co-owner stands on Route 6A, Yarmouthport with a "sandwich sign" every afternoon pointing to his parking lot, a few steps beyond HALLETS DRUG STORE, the only authentic old fashion fountain served milk shakes, frappes and malts in southern New England. It has been told both establishments have been there since the town first paved the road. You make the decision on the food. Both are exceptional eateries. Let me not forget: Nonnies, 6A in Orleans, hearty breakfast and over 30 President plates decorate the walls. LARRY'S PX, Rte. 28 in Chatham, a local news stores with a large horseshoe lunch counter. Great Sandwiches.

TOMATO OMELET, KANGAROO OMELET, IRISH EGGS BENEDICT, MIXED BAG, SADDLE BAG, GROCERY BAG... describes some of the menu items found at the BROWN BAG RESTAURANT IN ORLEANS. My find happened to be the Irish Eggs Benedict, English muffins covered with corned beef hash, melted cheddar and two poached eggs and I had to try the Munchkin....English muffins covered with sauteed mushrooms and sprouts, topped with two poached eggs dripping with melted cheese. Not only breakfast made the hit...you have to sit around for lunch too and view the local color...then visit the Bakery for just a snack of fresh pies, and bread puddings. (P.S. you can speak Italian in this hideaway) Find this special find on West Road, Orleans. 508-255-4431

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. Commercial St. 508-487-1803

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, sauteed 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. 508-896-8251

Some Wines to ask for at some of 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.

Next issue look for Romantic Dining spots for enchanted evenings. Eight restaurants to choose from for hand-holding and delicious nibbling.

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