Look who s in PTown!!!
- Thread starter MIke R
- Start date
MIke R
Senior Insider
yes and they are going there this morning for them
We had a great time chatting with Mike at the NEBG. We also had a memorable meal last night at the PB Boulangerie and Bistro. Let me tell you about it.
We got there a bit before 8 pm and a pleasant and knowledgeable waiter took our order. I spotted some Provincetown sourced yellowfin tuna on the menu with an optional piece of seared foie gras which I ordered. Although prepared differently, this reminded me of the great dish, tuna masquerading as filet mignon, at The Inn at Little Washington and I mentioned the similarity to the waiter. Hellie ordered duck in a mango salsa with foie gras. She has made both these dishes in the style of TIALW and, with the addition of two glasses of pinot noir and pinot gris, we prepared for a great meal.
Hellie started with Wellfleet Oysters which she said were delicious. I am allergic to bivalves so I had some excellent olive bread instead. The place was upscale, the kitchen was open and busy, the waitstaff was running to and fro, and it looked like a great start to the meal. We waited for our main courses to arrive.
And we waited. The chef was visible in the kitchen shucking oysters, other sous chefs were busy, dishes were zooming past our table but not stopping. I was content to be sipping wine and talking to Hellie ... for the first hour at least. At about 9:30, I asked our waiter if there was a problem and he said it should only be a few more minutes. After a while he came back and apologized for the delay and presented us with a plate of baked oysters while we waited. I placed the plate aside and told him I can't eat them. He returned instead with two more glasses of wine and profuse apologies. At about 10 pm, our mains arrived. They were excellent. I want to say they were worth waiting for but it is a bit like "Other than that Mrs. Lincoln, how did you enjoy the play?" as far as experience goes.
However, I must say that the chef and waitstaff were falling over themselves with more complimentary goodies as the meal was ending. A plate of three ladles of gelato appeared, some vanilla and marshmallow meringue/panna cotta, a bowl of cherries. We refused the offers of coffee. As our waiter escorted us to the door and held it open, the French chef and hostess appeared with two large loaves of bread for us to take home. The chef apologized saying he burnt the first piece of tuna and restarted the meal so it would be perfect. We left happy and smiling and with a story to tell.
It was a memorable meal.
Maybe we'll go there for breakfast.
We got there a bit before 8 pm and a pleasant and knowledgeable waiter took our order. I spotted some Provincetown sourced yellowfin tuna on the menu with an optional piece of seared foie gras which I ordered. Although prepared differently, this reminded me of the great dish, tuna masquerading as filet mignon, at The Inn at Little Washington and I mentioned the similarity to the waiter. Hellie ordered duck in a mango salsa with foie gras. She has made both these dishes in the style of TIALW and, with the addition of two glasses of pinot noir and pinot gris, we prepared for a great meal.
Hellie started with Wellfleet Oysters which she said were delicious. I am allergic to bivalves so I had some excellent olive bread instead. The place was upscale, the kitchen was open and busy, the waitstaff was running to and fro, and it looked like a great start to the meal. We waited for our main courses to arrive.
And we waited. The chef was visible in the kitchen shucking oysters, other sous chefs were busy, dishes were zooming past our table but not stopping. I was content to be sipping wine and talking to Hellie ... for the first hour at least. At about 9:30, I asked our waiter if there was a problem and he said it should only be a few more minutes. After a while he came back and apologized for the delay and presented us with a plate of baked oysters while we waited. I placed the plate aside and told him I can't eat them. He returned instead with two more glasses of wine and profuse apologies. At about 10 pm, our mains arrived. They were excellent. I want to say they were worth waiting for but it is a bit like "Other than that Mrs. Lincoln, how did you enjoy the play?" as far as experience goes.
However, I must say that the chef and waitstaff were falling over themselves with more complimentary goodies as the meal was ending. A plate of three ladles of gelato appeared, some vanilla and marshmallow meringue/panna cotta, a bowl of cherries. We refused the offers of coffee. As our waiter escorted us to the door and held it open, the French chef and hostess appeared with two large loaves of bread for us to take home. The chef apologized saying he burnt the first piece of tuna and restarted the meal so it would be perfect. We left happy and smiling and with a story to tell.
It was a memorable meal.
Maybe we'll go there for breakfast.
We went to PB Boulangerie for breakfast on Saturday. Good croissants and coffee but they did not have pistachio. We got to the Beachcomber for lunch as well. They have a great spot grandfathered into the national seashore. Your parking fee can be applied at the restaurant. It's a license to print money. Big crowds.
We had a great and one-of-a-kind meal at Ceraldi's in Wellfleet on Saturday night. The chef picks herbs and flowers from his garden outside just before and during the meal. It's a prix fixe set of dishes with wine pairings. He created the meal from Wellfleet bay, his garden, and a few suppliers he knows. It included things like milkweed which grows around the mudflats. A unique experience.
We're on Nantucket at the moment and will probably hook up with Kimberley today.
We had a great and one-of-a-kind meal at Ceraldi's in Wellfleet on Saturday night. The chef picks herbs and flowers from his garden outside just before and during the meal. It's a prix fixe set of dishes with wine pairings. He created the meal from Wellfleet bay, his garden, and a few suppliers he knows. It included things like milkweed which grows around the mudflats. A unique experience.
We're on Nantucket at the moment and will probably hook up with Kimberley today.
george
SBH Insider
I don't count??
MIke R
Senior Insider
We re addicted to their white chocolate bread!!!
