HomeMy WebLinkAbout2015 Dec 11 - Cape Cod Times ArticleUape wo 1lmes I A;artween 1 rnaay, uecemuer ii, [uio iv
RESTAURANT REVIEW
Keltic
Kitchen
offers an
unusual
take on
eggs
benedict
with this
potato cake
salmon
Benny.
LAURIE
HIGGINS
Keltic Kitchen's huge portions
are always served with cheer
By Laurie Higgins
Contributing Writer
As my husband and I sat
at a table in the Keltic
Kitchen in West Yar-
mouth, both of us wondered
how we had never been there
before. The charming cottage -
style restaurant is plenty cozy,
with wood wainscoting and
walls covered with photos
and Irish memorabilia. A large
counter is inviting and seemed
to be the place to hang for
locals. Service was impecca-
ble. All of those things seemed
reason enough to visit -and
then we saw the menu.
It is heavy on breakfast items
and all of them sounded amaz-
ing. Honestly, it was hard to
choose what to order. We hap-
pened to be dining at noon, and
we arrived thinking we would
order breakfast - until our server
Mari mentioned that the Reuben
($8.99) was the best in the world
according to her two Irish sons.
Tips from servers are always
game changers for my husband,
so he happily switched gears
Spoon and Seed
Keltic Kitchen
415 Main St., West Yarmouth
508-771-4835, keltickitchen.com
Hours: 7 a.m. to 2 p.m. daily
from breakfast to lunch. The
Reuben really was amazing.
Rather than being constructed in
separate layers, tender thin slices
of corned beef were mixed with
sauerkraut and Thousand Island
dressing in a way that ensured
you got an even mixture of all
flavors in every bite. The Swiss
cheese held it all together despite
the size of the sandwich, which
was so enormous my husband
could only finish half of it.
Best of all, was the Irish brown
bread. Thick slices of homemade
bread made for a perfect com-
bination. Happily, mypotato
cake salmon Benny ($9.99)
came with the same brown
bread toasted. Smoked Atlantic
salmon andshaved white onions
were nestled between two huge
potato pancakes. The potato
pancakes were grilled to golden
perfection and topped with
perfectly poached eggs, hollan-
daise sauce and sauteed capers.
It was delicious, but again
the meal was too large to do
it justice. I managed to eat
about half of it, but I savored
every bite.
Since we didn't know that
our meals were going to be
so large, we started with an
order of sweet potato munch-
kins ($4.99). The platter of
homemade doughnut holes
arrived hot out of the fryer.
They were immediately
rolled in powdered sugar that
melted to create a glaze. They
were a bit dense in texture for
our taste, but we're not big
doughnut eaters.
With huge portions of home-
made food at fabulous prices,
the Keltic Kitchen is a classic.
Breakfast is served all day and
the menu is huge. In addition
to Irish staples, there are plenty
of intriguing choices. Items
that tantalized included lemon
blueberry ricotta pancakes and
creme brute French toast made
with Portuguese sweet bread to
ensure we will be back.
12 Thornton Drive (corner of Thornton and Kidds Hill Road) in Hyannis, 774-470-4634, SpoonAndSeed.com
Owned by former Pain D'Avignon executive chef Matthew Tropeano and his wife, Andrea, the Spoon and
Seed has all kinds of homey touches, such as handmade pine tables stained with the name of an ingre-
dient on each. The food is a bit more worldly. blending Tropeano's Italian heritage and French training.
Much of the food is locally produced (see the list of suppliers on the restaurant's chalkboard) which
means both fresh ingredients and a chance to support local suppliers. Whether you are looking for a
creative meal or a couple of well-turned out poached eggs, Spoon and Seed can deliver. -Gwenn Friss