Food & Drink: November / December 2014

Hot Off the Grill

By Rachel Arroyo

Tumi-2

Chef/owner Jorge Siguencia Fernandez is stirring up interest with his freshly opened Italian-Peruvian restaurant on Main Street in Hyannis. Tumi Ceviche Bar & Ristorante is not your average dinner spot. The menu features classic Italian dishes, such as lobster ravioli and penne a la vodka made from scratch alongside less familiar but equally tantalizing Peruvian fare, most notably the ceviche. For this appetizer, Chef Fernandez combines fresh, raw seafood with lime juice and ingredients such as authentic Peruvian aji amarillo or rocoto peppers—for a little or a lot of spice—and cancha, toasted Peruvian corn for a South American-style ceviche seafood lovers won’t soon forget. Hot off the wood-fired grill, you can also order Cornish game hen, octopus, salmon or filet mignon. And, if you are feeling bold, why not wash it down with a Pisco Sour made of beaten egg whites, lime juice, simple syrup, Angostura bitters and traditional Peruvian Pisco liquor? Fernandez hopes to bring in live Peruvian folk music once a week, which will add another layer of Peruvian flavor to this already rich dining experience.  592 Main St., Hyannis, 508-534-9289, www.tumiceviche.com.

Tumi Ceviche Bar & Ristorante
592 Main St., Hyannis
508-534-9289
www.tumiceviche.com


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New Place, Old-School

Morello’s Taverna brings an abundance of flavor to the Lower Cape

By Ann Luongo

Morello’s Taverna in Brewster is the Lower Cape’s newest addition in the restaurant scene and is not to be mistaken with its predecessor of a similar name. This iMorello_ABilodeau350A4864s a new restaurant, open since April, with a great new menu that focuses on old-school Mediterranean food. The new owner, Kronis Calivas, used his wife, Maureen’s, maiden name to christen this new establishment.

Chef Rob Bono, in whose capable culinary hands Calivas leaves the operation of the restaurant, comes from a long and impressive background in the culinary industry, starting out right here on the Cape.

“I went to high school on the Cape,” Bono says. “I worked at Jacob’s Restaurant near the Bass River Bridge when I was a teenager.” From there, he began his professional career at the Ocean Reef Club, in Key Largo, Fla., where he received the James Beard Scholarship for best aspiring chef in South Florida. He advanced his career studying abroad in Norway under renowned Chef Harold Osa. Bono became executive chef for Lingo Restaurant in Boston, and went on to host a wine dinner cooking class for “Star Chefs.”

Chef Bono’s inventive menu at Morello’s is Mediterranean fare with an emphasis on Greek and Italian specialties. “The menu items and the specials do equally well, “ Bono says. “But the biggest sellers are the specials. People definitely like to try unusual things.” There are lines out the door in the summertime and, after Labor Day, 95 percent of the customers are locals, he says. “They love the food and they love the bar.”

And I could see why. The bar area has a warm, inviting ambiance. The décor is old-world with a modern feel and the high pub tables and chairs are big enough for two. The bar itself is gorgeous, with a granite top and just enough chairs to make you feel at home without feeling crowded, unlike the huge, wraparound bars where you can barely catch a bartender’s attention, much less get a drink. You’ll definitely be tended to here.

During a recent visit, Chef Bono prepared several mouthwatering dishes, including Clams Vongole (littlenecks and sea clams simmered in a white wine and lemon fume, with pancetta and red pepper flakes, served over linguini), grilled eggplant rollatini (char-grilled eggplant rolled with a four-cheese blend served with a pomodorro sauce) and margarita pizza (garlic spread, roasted tomatoes, fresh mozzarella and fresh basil). The smell of these delectable dishes was matched only by the taste of them.

Although I do consider myself at least somewhat adventurous when it comes to trying new foods (and I did, and they were amazing), it was something as simple as the margarita pizza that did me in. I’m a huge fan of garlic. The smell, the taste, the amount of it used in the making of the pizza was perfection.

With the changing of the seasons will come a change of Bono’s already flavorful menu as well, he says. “For the fall, I’m going to add some savories, some sweet potatoes – more cold-weather food.”

The new restaurant also has a welcoming open dining room and an outdoor covered patio for dining al fresco. Morello’s also caters functions with anything as small as a sandwich platter to large functions like weddings and Christmas parties. They’re local, they’re affordable, and they have great food and a menu the whole family will enjoy. What more could you ask for?

Morello’s Taverna
280 Underpass
Road, Brewster
508-896-9400
www.morellostaverna.com

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