Edible Cape Cod
Grill 43: The Consistency is in the Details
Photo by Todd Marcus
Grill 43: A welcome sight on an otherwise quiet stretch of Route 6A in Yarmouth Port.
Photo by Todd Marcus
There are plenty of options for the carnivore, including a perfectly seared Hudson Valley Magret duck breast.
Photo by Todd Marcus
Seared organic Maine salmon resting atop a horseradish potato purée with clementines, sunchokes, watercress, Fuji apple and smoked bacon is not to be missed.
Photo by Todd Marcus
Chef Jeremiah Reardon in his happy place with a freshly delivered striped bass that will be the night’s special.
Photo by Todd Marcus
Reardon breaks down his own fish.
Photo by Todd Marcus
The bigeye tuna tartare features wasabi, cucumber and a miso sorbet.
Photo by Todd Marcus
Reardon breaks down his own fish.
Photo by Todd Marcus
The halibut nicoise with its blend of flavors from haricot vert, oil-soaked olives, and marbled potatoes are pulled together nicely with an aged balsamic drizzle.
Photo by Todd Marcus
Photo by Todd Marcus
Reardon breaks down his own fish.
Photo by Todd Marcus
Another order of organic Maine salmon ready to go.
Photo by Todd Marcus
Sous chef Fred Stofel adds the finishing touches to the wild boar ragout.
Photo by Todd Marcus
Bartender Lauren Mirabella’s smile is always present, even when shaking up the cocktails double time.
Photo by Todd Marcus
Wood-fired pizzas fit the bill when you're looking for something on the casual side.
Photo by Todd Marcus
Grill 43 partners Chef Jeremiah Reardon (left) and Stephen Baroni.
Photo by Todd Marcus
