Restaurants & Inns
Revue and Guide ©
Some Local Favorites
Our seasonal visitors are talking about their experiences at Cape Cod restaurants on my
radio Restaurant Revue talk show and it appears the buzzword is ... "We are the Mecca
of outstanding restaurants in the Northeast area." Cape Cod is second only to Myrtle
Beach, SC in the number of restaurants per capita.
Polenta Crab Cakes; Steamed Mussels a la Grecque; Almond Crusted Chicken Marseilles;
Oven-Roasted Mahogany Duckling...
need I say more... The Paddock (celebrating 31 years) in Hyannis
has the attention of my palate upon every visit. Radio listeners also mention the high
standards of Chef John Andersen, celebrating more than 20 years with the Zartarian family.
The Polenta Crab Cakes (no recipe given, it is top secret) are a signature dish and
Steamed Mussels steamed in white wine, shallots and garlic. Ask for extra breads for
dipping in the sauce. The treat is the Oven Roasted Mahogany Duckling with a crisp
raspberry crust and succulent "melt in your mouth" fowl. And do try the Almond
Crusted Chicken Marseilles, sautéed breast of chicken topped with lobster, shrimp,
scallops, shiitake mushrooms in a white wine sauce. The finish has to be the Crème Brulee
and Mixed Berries Napoleon. Ask for the recipe for the Wild Rice Salad, a combination of
wild rice, rice vinegar, soy sauce, minced garlic and ginger root. (508) 775-7677
Some wines to ask for at some of these 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.
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
and finely chopped walnuts... Delicious! Queijadas made with coconut, milk, cornstarch and
butter... Rabanadas, a mix of white wine, sugar, cinnamon, hard bread and eggs sprinkled
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. (508) 487-1803
Chatham Broiled, Baked or Fried Scrod; Boiled Lobster; Steamers; Fried or Broiled
Scallops; Fried Clams; Calamari; Oysters; Shrimp; Tuna; Salmon; Rice Pilaf; Greek Rice
Pudding...
This is a small sample of seafood prepared at Golden Boy
Seafood, West Yarmouth, located on Route 28 Hyannis/West Yarmouth line. I have
been eating at this establishment since 1975. A good choice for over the counter service
restaurant and of utmost importance is the Cholesterol free oils used in all their fried
entrees. A must try is the Clam Chowder, which can be packed to go as with all menu items.
Side orders, made fresh daily, can compliment any fish dish. Order the Onion Rings, Greek
Salad, Cole Slaw and French Fries. Yes, they do have Hamburgers, Hot Dogs, Chicken and
Tuna Salads, Turkey Clubs and Lobster Rolls. Do leave room for the Greek Rice Pudding, a
special family recipe. (508) 771-6232.
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