Hold on to your hats - Cape Cod Restaurant Week isn’t over yet!
We were able to pull Chef Florence Lowell from Naked Oyster in Hyannis out of the kitchen for a quick interview. Read on to find out where she’s dying to go this week, and what dishes she’s excited about serving:
Q: Is this the first time the Naked Oyster has participated in Restaurant Week?
A: We have been participating in Restaurant Week for many years, since the program started on the Cape. It is a wonderful way to showcase both the restaurant and our culinary style.
Q: Sounds like you’ve been doing this for awhile, so which do you prefer - Spring Restaurant Week or Fall Restaurant Week?
A: Spring and fall on the Cape are great seasons to find plentiful local products. The local clientele is also around, which makes it a great time to try out new dishes. We are always excited about Restaurant Week, but we don’t really have a preference because to us, it’s just a good time to try something new.
Q: What inspires you when you’re planning your Restaurant Week menu?
A: First, we always try to look at what will be available at that time on the Cape. We have our own oyster farm, so we always have at least one oyster dish. About a month before Restaurant Week starts, we go to the fisherman and the farm and see what will be available for us to use. I always have a fall garden and we’ll pick a few things from that. I’m from France and even though it’s not a French restaurant, I always try to get that specific taste into the menu as well. I always try to pull in flavors that are more traditional Basque country.
Q: What dishes or ingredients are you really excited about from this Fall’s menu?
A: For the Fall menu, we are really excited to include the orange cranberry gnocchi to the Duck Confit dish. We always have Duck Confit on the menu, but the orange cranberry gnocchi is new for Fall. Personally, I’m really excited about the Pear and Almond Torte – really great flavor.
Q: When you’re not in the kitchen during Restaurant Week, where are you planning to go out to eat? Is there anyone’s menu that you’re excited to check out? Or do you opt for places that are not participating?
A: Lyric has a fun menu that I want to try. Nauset Beach Club’s menu sounds fantastic. I’d also love to check out the Bramble Inn.
Q: Those all sound great! So, who tends to come in for Restaurant Week? Do you see a lot of regulars or mostly new faces?
A: We see a lot of new faces during Restaurant Week. This includes the regulars who come in a lot, and during Restaurant Week they’ll come in many times a week. We also see some younger people, which is really fun for us.
There’s still time to make a reservation at Naked Oyster! Click here to check out their menu and make a reservation for tonight or tomorrow.