A New Culinary Direction

The 41-70 restaurant is taking a back-to-basics approach with cuisine that celebrates Cape Cod’s culinary heritage. “We want to go to the root of present day, New England cuisine—the Portuguese grandmas, open fires of the Wampanoags, and the hearth-baked breads of settlers,” says chef Brandon Baltzley.

Located in downtown Woods Hole, the new eatery (named after Falmouth’s coordinates, 41 degrees north, 70 degrees west) is a departure from its predecessor, Phusion Grille. The menu, created by Baltzley and chef Laura Higgins, features refined takes on traditional Cape Cod dishes as well as the incorporation of as many locally sourced ingredients as possible. “We are going to do this by sourcing the best local ingredients from farmers, supporting small fishermen and foraging indigenous species,” Baltzley explains. Diners can expect daily crudos like smoked oysters on the half-shell (above), quahog clams stuffed with linguica and Portuguese sweetbread, as well as classic Cape Cod dishes like baked cod, with a twist. “It will be different,” Baltzley explains, “based on the preparation and plating.” The restaurant also features extensive brunch offerings, like preserved berry oatmeal and savory wintergreen and poplar-accented corn cakes.

Aside from the inventive libations, guests can enjoy the restaurant’s cozy, come-as-you-are atmosphere, which looks reminiscent of an old ship’s hull. Floor-to-ceiling windows offer sweeping views of Eel Pond and a 44-seat patio offers an al fresco dining experience when the weather allows.


71 Water St., Woods Hole,
508-457-3100,
the4170.com


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