Rich and I consider ourselves “professional eaters”. Evidence of our forays around the Cape Cod food scene can be found in other blog posts I’ve written about local restaurants, as well as in the bevy of menus we keep handy for guests of the High Pointe Inn to enjoy. We make an effort to try the latest entrants as soon as the pocketbook and waistline allow. This year the list of new restaurants is long, and as usual time is short as the spring and summer seasons unfold. We’ve made it to two of the ten on our list so far and can say that we’ve been impressed with each.
Crisp on Main Street in Osterville is destined to be a hot local hangout, with a long bar inside and a new outdoor bar with fire pit. Specializing in organic wood-fired flatbreads. The night we went the bar inside was hopping and most of the tables were occupied as well. We opted to start with their charcuterie board that came ladened with local cheeses, homemade pickles and marinated olives along with house-cured duck bacon, and a selection of meats. Rich was in hog heaven with the duck bacon and the cheeses were the perfect accompaniment to my wine choice. We shared the short rib pizza that featured root-beer braised short rib, chipotle BBQ, aged gruyere, and caramelized onions. Yum. We can definitely recommend this place, but be forewarned there will be a wait, but it’s worth it.
We joined Rich’s son and daughter-in-law for jaunt to try C Salt in Falmouth recently. Small in size, but big on flavor, the ambiance is a nice blend of east and west coast influences, as is their menu. Cocktails were imaginative, and I absolutely adored their twist on Caesar salad. Dressed with blue cheese and sporting ample bits of smoked bacon and a hard boiled egg it was enough to split, though I didn’t and, with the addition of one of several choices of protein, it would have made a nice entrée. The calamari appetizer was especially interesting with the addition of grapefruit, mango, peas shoots and cashews. The main menu offered a few flatbreads that sounded appealing in addition to a dozen or so entrées that would satisfy the desires of a vegetarian, someone craving seafood, or the most dedicated carnivore. Wait staff is attentive and knowledgeable, and the other diners were clearly enjoying the experience, as did we, though at peak dining hours the noise level is challenging.
What’s next on our list? Hard to say, but by the end of the season we hope to get to all of the following in no particular order:
- Local Break, Eastham; upscale bar food
- Guapo’s, Orleans; Mexican street food
- Mac’s, Provincetown; specializing in fish, sushi, and raw bar
- Rock Harbor Grill, Orleans;;eclectic menu encompassing everything from pizza to classic entrées
- The Canteen, Provincetown; soups, salads, sandwiches, and light bites
- Oak & Ember, Mashpee; combination whisky bar, steakhouse, and southern barbeque joint
- Vers , Chatham; offering a patisserie, light snacks and sandwiches, and modern coastal cuisine
- Quicks Hole Tavern, Woods Hole; fresh catch seafood and comfort food
We’ll keep you posted on anything else we discover as we roam the Cape for new and interesting places for our guests to try.