For delicious pizza, CRISP is a new Cape hot spot on Main Street, Osterville.
All summer long, the buzz built about the new Osterville restaurant shaping up at the site of the former Sweet Tomatoes restaurant on Main Street.
The word was that this would be Jamie Surprenant’s new place. The talented restaurateur—whose parents started the Hyannis blockbuster Sam Diego’s in 1982—is a co-owner of both Osterville’s tony Five Bays Bistro and Falmouth’s popular Anejo Mexican Bistro.
Just in time for the Red Sox playoffs in early October, CRISP Flatbread Inc. opened its doors. Diners lined up for tables in the hip interior decorated with streamlined ambiance in low-key earth tones with pops of color. Families filled comfortable, padded booths and groups of friends settled around high top tables for a view of the Sox beating the Rays on two flat-screen TVs over the crowded marble-topped bar. Since it was a warm night, the crowd spilled over into an inviting, well-landscaped outdoor dining area that includes two fire pits, attractive seating areas, and an outdoor ping pong table.
Inside and out, friendly staff delivered steaming flatbread pizzas, cooked in a high-tech, wood-fired EarthStone oven. Pizzas flew out of the oven in just three minutes, the 900 degree fire delivering hot crusts, but delicious, soft centers. All ten tantalizing versions feature hand-crafted dough and organic ingredients.
The word on the street was to try the Duck Bacon ($18), reportedly Jamie Surprenant’s favorite, a tantalizing combo of smoked duck bacon, homemade mozzarella, Humboldt Fog goat cheese, dried tart cherries, shallots, and pomegranate drizzle. My favorite was the Margherita ($14), featuring huge fresh tomatoes, big circles of melted homemade mozzarella, and garlic-infused olive oil with lots of fresh basil. Eclectic choices include the Wellfleet with cherrystone clams and bacon ($16) and the New Beige with New Bedford linguica ($15). A wide variety of add-ons are available including several cheeses, meats, seafood, and fresh vegetables.
Salad choices ($8 to $11) include a zesty Rocket with arugula, lemon, olive oil, and Parmesan; a delicious Caprese; and Caesar. Creative pasta options are all made with fresh pasta and homemade sauces. Be sure to try the Wicky Wicky Chicken Biggies featuring free-range chicken and rigatoni in spicy tomato cream sauce ($17).
Jamie Surprenant says he has long dreamed of opening CRISP. “I would drive by on my way to Five Bays and think: ‘that’s a great location to have a really good pizza restaurant’,” says Jamie. “I wanted to make this a neighborhood gathering place where everyone could come for great pizza.”
There are lots of things to like about CRISP; the interior is elegant, yet casual. The wine and beer choices include some good local brews and fine imported vintages. On warm evenings, you can gather with your friends or family for food and drinks around a fire pit, or keep the kids entertained with impromptu ping pong games.
But when all is said and done, what makes CRISP a true slice above is their pizza. The Margherita was the best we’ve tasted since we devoured a memorable pie in Locarno, Italy. And the Duck Bacon? “I just love it,” says Jamie. Pizza lovers at our table agreed. Anyway you cut it, CRISP is bound to be an Osterville hot spot all year-round.
CRISP is currently open year-round, seven nights a week for dinner at 791 Main Street in Osterville. Lunch menus are being planned for 2014. For information, call 508 681-0922, or visit crispflatbread.com.
- Posted in Food
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