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.
* Wimpy's, Osterville
* Colonial House Inn, Yarmouth Port
* Bobby Byrne, Mashpee
* Windjammer Lounge, Hyannis
* Harbor Point, Cummaquid
* Red Inn, Provincetown
* Montano's, North Truro
* Alberto's Ristorante, Hyannis
* Brewster Inn & Chowder House, Brewster
* Nimrod Inn, Falmouth
* Chapoquoite Grill, West Falmouth
Here are some of my menu selections for a wide variety of restaurant choices for both
lunch and dinner:
Stacciatella en Brodo; Lasagna alla Napoletana; Lobster Ravioli;
Sirloin alla Portofino; Veal Braciolettine...
are sample combinations of the house specialties created at Il Maestro Ristorante
in Hyannis. Start your dinner with Stacciatella en Brodo, a light chicken broth
with pastina and beaten egg - a true Italian soupa. The selections include the Lasagna
alla Napoletana, baked pasta and stuffed with lean ground beef, eggs, Italian ricotta
cheese, mozzarella and Parmesan, a dish to savor. Made on the premises Lobster Ravioli,
stuffed with ricotta cheese and fresh lobster. Another chefs' selection is the Sirloin all
Portofino, a New York strip topped with a brandy cream, garlic, shallot and mushroom
sauce. One of my favorites is the Veal Braciolettine, primo veal stuffed with imported
prosciutto , cheeses and fresh spices then sautéed in lemon and wine, topped with the
chef's Marsala wine sauce.
187 W. Main St., Hyannis (508) 775-1168
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; Two-pound Lobster; Oyster Rockefeller;
French Onion Soup...
are just a few of the reasons why this traditional restaurants has been serving the dining
public since 1957. It has been said that Pate's Restaurant is the most respected
dining establishment on Cape Cod. Consistency and dedication to superior service has
generation 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 lower Cape about Pate's. Positive comments prevail and when you go bring your appetite.
The re-bake stuffed potato 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
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 1½-pound lobster, littlenecks in a spicy fresh
tomato sauce over long grain rice. After a few moments of the first entree, I made room
for the homemade Pudding Flan and Espresso.
South Wellfleet, Open Wednesday through Sunday (508) 349-7500
Five-Course Dinners; Dine and Stay the night; Jacuzzi For Two;
A night of dining and resting splendor...
The Gazebo Garden Room at the International Inn, Hyannis, offers over 15
entrees such as the Baked Stuffed Scrod Nantucket with crabmeat lobster sauce, tender
fresh filet baked to perfection with their seafood stuffing, topped with rich crabmeat
lobster sauce. You must try the Baked Stuffed Lobster or Bouillabaisse, a classic French
dish, a medley of vegetables, spices and fresh seafood (lobster, shrimp, scallops, scrod,
mussels and crabmeat) sautéed and then served in a savory fish stew. Several meat entrees
include Hawaiian Teriyaki, Jamaican Jerk and the Southwestern Fajita tastefully prepared
with a blend of Mesquite, cilantro, cumin spices and chilies for an authentic flavor. I
almost forgot my favorite, the Rack of Lamb, imported New Zealand lamb encrusted with
aromatic herbs and savory spices...an exotic taste bud experience. After a dinner for two,
an additional $10 per person gives you a night in one of their luxurious suites.
Call the Inn for details: 662 Main Street. (508) 775-5600
