A Taste of Woods Hole


Woods Hole just received a one-two punch of incredible new culinary talent thanks to newcomers Water Street Kitchen and The 41-70, which join Quick’s Hole Tavern to create a taste triumvirate in the tiny hamlet.

Both offer elevated takes on regional cuisine in comfortable settings, with a focus on locally sourced ingredients; each has established a distinct vibe allowing them to complement each other’s presence.

At Water Street Kitchen, “modern flavor, local roots” is the guiding principle. Offering dinner and brunch (lunch service coming soon), dishes like carmelized miso haddock and Pineland Farms hangar steak are balanced by delicate greens and veggie sides. For those wanting just a taste, the fabulous selection of beer, wine and craft cocktails are complemented by just-right small plates. {Follow Water Street Kitchen on Facebook and Instagram.}

Named after Cape Cod’s geographic coordinates, The 41-70 is a re-invention of the former Phusion Grille by owner Carol Grigas. Joined by chefs Brandon Baltzley – known for his beautifully presented, native-inspired dishes – and Laura Higgins, Grigas’ new venture is a simple scratch kitchen aiming to give New England favorites like chowder, cod and pot pie a new lease on life. Along with the seasonal menu, guests can choose a “local highlights” option that is a bit more adventurous. {Follow The 41-70 on Facebook and Instagram.}

{editor’s note: shortly after we posted, chefs Brandon and Laura moved on from The 41-70 to a new local project, The Buffalo Jump. According to The 41-70’s Facebook page as of June 24, 2016, the restaurant is still open and serving summer favorites!}

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