From Ground to Plate

The concept is simple: local ingredients, an intimate setting, and affordable prices. But pulling off such a seemingly basic restaurant formula is nearly impossible—unless you are Krista Kranyak, the proprietor of Provincetown’s newest dining experience, Ten Tables.

The Provincetown location is Kranyak’s third Ten Tables establishment—locations in Jamaica Plain and Cambridge opened in recent years. But far from a chain, each restaurant is individual and calls on Kranyak’s ground-to-plate philosophy. She carefully considers every aspect of the dining experience—flavor, setting, and service—to make each meal special.

Kranyak’s career began when she worked on a farm near her childhood home in Connecticut when she was just 12 years old, where she learned valuable lessons on the process of growing food, getting it to table, and how challenging that often can be. When she was 15, she began working in restaurants—serving, hosting, cooking. She also traveled extensively through Europe and dined in villages where the food came right from local farms. “I wanted to bring that idea back home,” she says. “We buy much of our produce at Six Pence Farms in Truro, our oysters come from Wellfleet, and our grass-fed beef is purchased from Massachusetts cattle farms.”