bostonzest

Tag: East End

  • Dinner at Devon’s in Provincetown

    During the past week, we have managed to have three breakfasts and one dinner at Devon's in Provincetown's East End. Just the thought of that puts big smiles on our faces. 

    CHE_9871 - Version 22013-09-09-devon's-provinctown-halibut-white-beans-olive bread-© 2011 Penny Cherubino

    Our favorite breakfast spot transforms itself each evening to become a white tablecloth, fine dining restaurant with food that would rank with the best in Boston. 

    DSC_8194 - Version 22013-09-09-devon's-provinctown-halibut-olivebread-white-beans-© 2011 Penny Cherubino

    We shared our meals because we both wanted the same dishes. Above is the Pan Seared Atlantic Halibut with Cannellini Beans, Pearl Onion, Baby Mustard Green Ragout over Grilled Picholine Olive Bread. 

    Penny thinks that owner Devon Ruesch and Chef Julia Moore understand that all that sea air makes for hungry diners. They have found ways to balance a meal with elements like that olive bread under the halibut. It soaked up the oniony broth and reminded us of our favorite part of French onion soup.

    CHE_9874 - Version 22013-09-09-devon's-provinctown-double-porkchop-spitzel-peach-© 2011 Penny Cherubino

    Here's the house brined, double thick cut, Berkshire pork chop with spiced peach gastrique, crispy spaetzle, over Swiss chard. Here, the wonderful base of spaetzle and chard filled in any empty spaces a big eater might have after gnawing the last morsel off the bone of that chop. Our bone returned to the kitchen as clean as our plates.

    More good news on the Provincetown food scene is that Devon has opened a second place, Devon's Deep Sea Dive in the old Tips for Tops'n space on Bradford Street. He has kept some old favorites like the Portuguese Seafood Stew and updates classic seafood shack favorites with the best ingredients and a chef's touch to enhance the appeal.

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    Here's an archive post about breakfast at Devon's.

    Cornmeal Blueberry Pancakes At Devon's in Provincetown 

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    Words: Penny & Ed Cherubino
    Photography: © 2013 Penny & Ed Cherubino  

  • Focaccia Croutons Are Tops

    While I don’t enjoy TV cooking contests, I do love to set myself a challenge now and then. A favorite one is using up what is left on hand as we get ready to leave a rental house.

    DSC_8614 - Version 22012-09-26-foccacia-bread-croutons-© 2011 Penny Cherubino

    We had purchased a loaf of focaccia the day before and had what we needed to make a big salad, so the focaccia became croutons. I cut the bread into cubes and sautéed those in a bit of butter and olive oil. Before they left the skillet, I tossed them with salt, black pepper, aleppo pepper, and fine french herbs. This made some of the best croutons I’ve ever had. 

    DSC_8968 - Version 22012-10-02-focaccia-iggy's-deep-dish-© 2011 Penny Cherubino

    This was Deep Dish Rosemany Focaccia from Iggy’s Bread of the World. Fortunately, it’s sold at Angell Foods in the East End of Provincetown as well as around the Greater Boston area. We’ve bought it at the Copley farmers’ market.

    DSC_8633 - Version 22012-09-26-focaccia- croutons-salad-© 2011 Penny Cherubino

    The salad the croutons topped was a vision in green with romaine lettuce, cucumber, and avacado. It made a great combination and cleaned out the vegetable bin.

    What’s on your food lover’s shopping list? Shop Amazon for all your kitchen & dining needs. and support this site!

    Details:

    Words: Penny Cherubino
    Photos: © 2012 Penny Cherubino 

    Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers’ comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

     

     

    Related articles
    When Autumn Comes…
    Apples And Raisins Sourdough Focaccia With Rye
    Simple September Eats: Panzanella Salad
    Easy Focaccia Adds Panache to Simple Meals
    How to Make Croutons
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  • Focaccia Croutons Are Tops

    While I don’t enjoy TV cooking contests, I do love to set myself a challenge now and then. A favorite one is using up what is left on hand as we get ready to leave a rental house.

    DSC_8614 - Version 22012-09-26-foccacia-bread-croutons-© 2011 Penny Cherubino

    We had purchased a loaf of focaccia the day before and had what we needed to make a big salad, so the focaccia became croutons. I cut the bread into cubes and sautéed those in a bit of butter and olive oil. Before they left the skillet, I tossed them with salt, black pepper, aleppo pepper, and fine french herbs. This made some of the best croutons I’ve ever had. 

    DSC_8968 - Version 22012-10-02-focaccia-iggy's-deep-dish-© 2011 Penny Cherubino

    This was Deep Dish Rosemany Focaccia from Iggy’s Bread of the World. Fortunately, it’s sold at Angell Foods in the East End of Provincetown as well as around the Greater Boston area. We’ve bought it at the Copley farmers’ market.

    DSC_8633 - Version 22012-09-26-focaccia- croutons-salad-© 2011 Penny Cherubino

    The salad the croutons topped was a vision in green with romaine lettuce, cucumber, and avacado. It made a great combination and cleaned out the vegetable bin.

    What’s on your food lover’s shopping list? Shop Amazon for all your kitchen & dining needs. and support this site!

    Details:

    Words: Penny Cherubino
    Photos: © 2012 Penny Cherubino 

    Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers’ comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

     

     

    Related articles
    When Autumn Comes…
    Apples And Raisins Sourdough Focaccia With Rye
    Simple September Eats: Panzanella Salad
    Easy Focaccia Adds Panache to Simple Meals
    How to Make Croutons
    Enhanced by Zemanta

  • Focaccia Croutons Are Tops

    While I don’t enjoy TV cooking contests, I do love to set myself a challenge now and then. A favorite one is using up what is left on hand as we get ready to leave a rental house.

    DSC_8614 - Version 22012-09-26-foccacia-bread-croutons-© 2011 Penny Cherubino

    We had purchased a loaf of focaccia the day before and had what we needed to make a big salad, so the focaccia became croutons. I cut the bread into cubes and sautéed those in a bit of butter and olive oil. Before they left the skillet, I tossed them with salt, black pepper, aleppo pepper, and fine french herbs. This made some of the best croutons I’ve ever had. 

    DSC_8968 - Version 22012-10-02-focaccia-iggy's-deep-dish-© 2011 Penny Cherubino

    This was Deep Dish Rosemany Focaccia from Iggy’s Bread of the World. Fortunately, it’s sold at Angell Foods in the East End of Provincetown as well as around the Greater Boston area. We’ve bought it at the Copley farmers’ market.

    DSC_8633 - Version 22012-09-26-focaccia- croutons-salad-© 2011 Penny Cherubino

    The salad the croutons topped was a vision in green with romaine lettuce, cucumber, and avacado. It made a great combination and cleaned out the vegetable bin.

    What’s on your food lover’s shopping list? Shop Amazon for all your kitchen & dining needs. and support this site!

    Details:

    Words: Penny Cherubino
    Photos: © 2012 Penny Cherubino 

    Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers’ comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

     

     

    Related articles
    When Autumn Comes…
    Apples And Raisins Sourdough Focaccia With Rye
    Simple September Eats: Panzanella Salad
    Easy Focaccia Adds Panache to Simple Meals
    How to Make Croutons
    Enhanced by Zemanta

  • The Seafood Grille at The Waterford Inn, Provincetown

    Sometimes, we don't feel like leaving the East End of Provincetown, where we usually stay– even for a meal. Then, we're happy to have a place like the Seafood Grille at the Waterford Inn open for lunch. 

    DSC_3856 - Version 22012-04-16-waterford-sea-grill-provincetown-fish-tacos-© 2011 Penny Cherubino

    We had the fish tacos and loved them.

    They have tables inside, in the courtyard, and on a small sidewalk patio out front. There is also a second floor, covered deck that will often have live music. This is also a quieter part of town if you want to take a break from the busy center of town.

    DSC_3866 - Version 22012-04-16-waterford-sea-grill-provincetown-scallops© 2011 Penny Cherubino

    They do a good job with fried scallops too!

    These photos are from our spring vacation. By now, both the town and the restaurant will be bustling and the perfect spot for people watching as you dine. We couldn't find a website for the restaurant, so we linked to the reviews over on Trip Advisor. As you'll see, we are not the only ones who like the newest menu options in this spot. 

    Related Posts: Here's a link to the rest of our Provincetown posts.

    The Seafood Grille at The Waterford Inn

    ‪386 Commercial Street, Provincetown, MA 02657-2319‬ (map)

    508-487-6400

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    Words: Penny & Ed Cherubino
    Photography: © 2012 Penny & Ed Cherubino  

    Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.