Edible Cape Cod
Pickle Jar
Photo by Dee Sullivan
Co-owners Ben and Casey Gallant and Liz and Kevin Lay were friends in college at Johnson & Wales before opening up their dream restaurant in 2013.
Photo by Dee Sullivan
Salad chef George Peterson creates colorful masterpieces from fresh and pickled veggies, with help from chef-owner Kevin Lay and Ben Gallant.
Photo by Dee Sullivan
Pickle Jar’s dining room is as warm and inviting as its menu.
Photo by Dee Sullivan
Pickle Jar’s famous pulled pork is slow-cooked for eight hours.
Photo by Dee Sullivan
Pickle Jar goes through 20 pounds of its signature pickles a day, an assortment of marinated veggies that preserve past traditions and modern tastes.
Photo by Dee Sullivan
No meal is complete without a side of pickle chips, crispy rounds of garlic dill served with a house-made ranch dressing.
Photo by Dee Sullivan
“It turns out, there really isn’t anything you can’t pickle,” says co-owner Ben Gallant, with a strawberry and pickled rhubarb grilled cheese sandwich.
Photo by Dee Sullivan
The “Patriot Parfait” is a red-white-and-blue blend of Greek yogurt, fresh strawberries and blueberry compote, layered and sprinkled with house-made granola.
Photo by Dee Sullivan
Co-owner Liz Lay, aka Butterqueen Cakes, conjures up these pecan squares and other pastries from her home kitchen.
Photo by Dee Sullivan
Alissa Hildreth constructing a smoked salmon roll-up.
Photo by Dee Sullivan
Seating options expand to include outdoor dining during warmer weather.
Photo by Dee Sullivan
With a quarter pound of spice-rubbed salmon, the bagel and lox on the breakfast menu will tide you over until dinnertime.
Photo by Dee Sullivan
Two poached eggs on a bed of arugula, tossed with whole grain mustard vinaigrette, sprinkled with bacon, goat cheese, cherry tomatoes and cucumber.
Photo by Dee Sullivan
A recent salad special featured golden beets over arugula, graced with pea shoots, toasted almonds and edible pansies.
