Helmed by chef and owner Weldon Fizell, the gastronomic gurus at The Regatta of Cotuit infuse a menu of classic ingredients with inventive twists, earning accolades from Zagat, AAA, and Boston magazine. After finding seats in the 218-year-old mansion, taste buds stockpile rich flavors of seared Hudson Valley foie gras garnished with grilled rosemary bread and blackberry-brandy compote to rival luxurious stores inside Fort Knox. Tender Georges Bank sea scallops land on tables with a caramelized coat and an entourage of butternut-squash ravioli and pea tendrils dressed with brown butter. Ovens slowly roast lacquered half ducks to ensure a crispy skin that complements sides of ginger-scallion pancakes and sautéed asian vegetables. A sorbet intermezzo cleanses palates of edible echoes from previous courses before entrees and further represses memories of fallen soufflés from ages past. Postmeal cool downs commence as forks ferry dollops of key-lime mousse into mouths to surprise unsuspecting sweet teeth.
It would be impossible for just one chef to handle the entirety of Siena's massive menu of Italian eats. That's why Executive Chef Nick Jankowski works in close collaboration with his sous chef, Jill Sanger, to create the restaurant's hearty Old World flavors. Those run the gamut from handmade eggplant parmesan to italian meatloaf stuffed with provolone, spinach, and roasted red pepper. Before 16-inch pizzas go into the brick oven, they get topped with ingredients such as homemade meatballs, toasted garlic, and candied walnuts.
To accommodate all types of diners, Nick also alters many of his dishes for gluten-free and vegan patrons. Selections from a handpicked wine list can complement any meal, as can an extensive selection of classic and original cocktails. After meals, guests can settle their stomachs with specialty coffees, dessert martinis, or an 18-year Macallan single-malt scotch, the last chance for patrons to drink it before it goes off to college and stops calling.
Baccari's Diner dishes out homestyle helpings of classic American edibles such as pizza, pasta, and burgers from an extensive dinner menu. Delve into a basket of wings that, like gems in a jewelry store, glisten with a diverse choice of sauces ($6.95), or seek comfort for ornery appetites in the sea of sautéed onions, peppers, and cheese sauce atop the Philly cheeseburger ($8.75). Baccari's pizza spinners pile a thin 16-inch disk with a range of harmonious toppings, such as chicken, garlic, tomato, and onions on the ranch-chicken pizza ($15.95). An array of other options is available to engage picky palates, including sandwiches ($5.50–$7.95), wraps ($6.25–$7.25), and pasta dishes ($9.95–$12.95).
One of the most popular establishments featuring a cannonball hole from the War of 1812, The Nimrod Restaurant & Jazz Lounge serves upscale American cuisine within its historic walls hailing from the 17th and 18th century. Native pine, 16th-century brick fireplaces, and hand-hewn posts and beams surround guests as they feast on delicately prepared dishes, such as citrus shrimp, spinach salad, or stuffed sea scallops, by candlelight atop the elegant dining room’s white tablecloths. They can also take their meals on a screened-in patio adorned with decorative fishing nets. Most nights, as guests sip on a libation plucked from an extensive wine list, they can enjoy live music and tap toes in time to the sounds of a piano or a big band.
Within a vintage New England factory building, guests at RooBar drink and dine in a contemporary setting featuring exposed-steel beams, an open kitchen, and a custom-built wood-fired oven made of beach stone. The menu is made up of specialty burgers, pasta, and innovative dishes such as coffee- and wine-braised short ribs or scallop and bacon pizzas. And to complement these creative dishes, RooBar has cultivated a warm and inviting ambiance that Boston.com describes as “upscale, all right, but it feels more whimsical than snooty.”
Inside emBargo, a martini and tapas bar located in downtown Hyannis, servers arrive at lamplit tables with trays of hot and cold small plates, oysters on half shells, and seafood sliders. Each order of tapas resembles a work of art: applewood bacon and arugula add color to a plate of pan-seared scallops, and delicate drizzles of pomegranate molasses sauce spell out the word "Art!" on the grilled lamb so there's no mistaking what you're seeing. After dining on marinated artichokes wrapped in Serrano ham, diners can sip one of 20 signature martinis while listening to live entertainment, including jazz on Saturday nights and after-hours karaoke on Wednesdays.