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Over the winter, she purchased an old house on bustling Bradford Street and set to task renovating the antique structure—even laying the Australian cypress wood floors with her brother. An exposed brick wood-burning fireplace takes center stage of the—you guessed it—10 tables covered in crisp white cloths and laid with heavy silverware, white plates, and glass votives. Kranyak’s own black-and-white photos of local signage and beach scenes hang on the walls. The second floor houses a lounge with deep black leather sofas and chairs—four skylights offer views of the Pilgrim Monument. Kranyak found a piece of driftwood on the beach, which is now the stair railing.

The menu selection is intentionally small to keep things fresh. “I would rather run out of something than have food go to waste,” she says. Appetizers include mouth-watering palate teasers such as spring onion soup with ramps, Vidalias, and pistou; fried green tomatoes with homemade caper aioli and pickled red jalapeños; steamed clams with fregola, celery, and pickled shallots; and pork cheeks bathed in a Madeira and truffle jus. One main course pairs handmade ricotta cavatelli with English peas, green garlic, asparagus, and grana padano. Meaty swordfish is served with roasted cauliflower and toasted pine nuts. Shrimp, grits, a poached egg, chorizo ragout, and herbs offer a dynamic combination of flavor and texture, while the marinated Meyer hanger steak with fried potatoes, roasted romaine, and salsa verde offers a truly succulent dinner. The upstairs lounge serves lighter fare until midnight: fish tacos with black beans, cabbage, and aji Amarillo aioli, or that summer favorite, a Cape Cod lobster roll.

Chef Alex Saenz prepares handmade pastas, and all sausages and cured meats for the charcuterie plate are made in-house. Saenz also makes his own ice cream and desserts. “We even have our own vegetable garden—you can’t get more local or sustainable than that,” Kranyak adds. The impeccable wine list even features Ten Tables own private label—a biodynamic and organic cuvee. With a wining formula for an incredible and tasty dining experience—Ten Tables is not to be missed!

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About

Nancy Berry is a freelance writer who lives in Yarmouthport.

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