Edible Cape Cod

Spindler’s

• Photo by Peter Kelly

  In the kitchen at Spindler’s: Elana Montoya May, garde manger; Eduardo Rios, sous chef; and Liam Rowland, executive chef.

• Ryan Campbell and James DeRosiers, owners of Spindler’s and Waterford Inn. Photo courtesy Spindler’s.

• The dining room ready for dinner service. Photo courtesy Spindler’s.

• Rowland and Rios setting up for Sabores de Mexico, Mexican brunch, served every Sunday. Photo courtesy Spindler’s.

• salsas and moles with warm house made corn chips.

• Photo by Mary DeBartolo

  Charred bread with a side of house fermented cauliflower, carrots and sweet potatoes.

• Photo by Mary DeBartolo

  Marinated red and golden beets with roasted carrots.

• One of the many outdoor seating areas at Waterford Inn

• Photo by Ric Ide

  Bartender Bogdan Djakovic pouring a couple of glasses of wine.

• Photo by Mary DeBartolo

  Vuelve a la Vida (hangover soup) served at Sunday Brunch.