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The Oyster Company Raw Bar and Grille
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MID-CAPE
RESTAURANT FEATURES
(DENNISPORT, MA,
AUGUST 5, 2005) - Raising and harvesting the sweet, succulent
oysters in the Quivet Neck area of Dennis began as a sideline
for Gerry Bojanowski. His passion evolved into a culinary
business vision, and now it’s an inviting new restaurant in
Dennisport.
The Oyster Company Raw Bar and Grille serving not only Quivet Neck oysters, but a host of other fresh seafood, vegetable and meat dishes featuring predominantly locally grown ingredients. “Salty Cape Cod Bay waters, tempered by the influx of fresh water seeping out from the land into the sea at Quivet Neck, produce a briny yet sweet oyster that’s unmatched on Cape Cod,” said William Pettengill, Bojanowski’s business partner and restaurant operator. “Moreover, our Quivet Neck oysters can be found in the ocean in the morning, and tastefully presented on our customers’ plates that same evening.” Pettengill added that there are a variety of other locally available foods, such as bluefish, cranberries, Eastham turnips, and organic salad greens, which also will be incorporated into their entrees as the growing season allows. “My cooking philosophy is to offer the best and freshest that Cape Cod has to offer" he said. Located at 202 Depot Street, at the intersection of South and Depot streets just south of Route 28, the building was completely remodeled by Bojanowski. He is a master carpenter and craftsman with extensive experience in commercial renovation. For this project, he and his building crew spent the past 3 months installing a new bamboo floor, constructing a 32-foot-long curving bar made of mahogany and zinc, painting the walls in engaging seashore colors, and redesigning the kitchen and restrooms, among other tasks. The result is an eye-catching, elegant interior and enhanced exterior that dovetails nicely with Dennisport’s ongoing revitalization efforts. With indoor and outdoor seating available, the Oyster Company accommodates 55 diners in an intimate and casual environment.
The core menu features
an array of soups and chowders, seafood and other appetizers,
fresh salads, and entrees of fish, beef, pasta and poultry.
But the primary focus is on a continually changing list of
daily specials that reflects the seasons and the availability
of outstanding ingredients. As examples, Pettengill mentioned
sole served on garlic toast in a feta and cream sauce, seafood
sausage wrapped in a fila dough, and sautéed fresh fish served
with capers and plantains. An ample selection of still and sparkling wines from California, Europe, Australia, South Africa and South America, along with quality draft and bottled beer, will be offered at mid-range prices. “Wine and seafood are a natural combination, and we’ve searched far and wide to obtain exceptional vinicultural offerings at affordable prices,” Pettengill said. Because he and Bojanowski both are parents of young children, they’ve paid special attention to the dining preferences of fussy youngsters in the menu planning. Pettengill began employment in mid-Cape restaurants at age 14, working his way up from dishwasher to chef as he learned recipes and food preparation tips from local cooks. He possesses more than a decade of professional meal preparation experience and a passion for innovative cooking that avoids national label, pre-packaged foods. The Oyster Company has hired seasoned professionals, including a chef with New York City culinary experience, and an experienced wait staff of local year-round residents. For reservations call 508-398-4600. |
2006
January |
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http://www.nejazz.com
© New England Traditional Jazz Plus
PO Box 635, Milford MA 01757
email marce@nejazz.com
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