Taking a page from the decades old Slow Food Movement which encourages small batch farming and savoring your meal throughout the whole cooking and eating process, Clean Slate Eatery in West Dennis brings something entirely new to the Cape Cod restaurant scene.
What started as pop up dinners where veteran chef Jay Montigel would cook and serve the food to a group of friends at various locations, has evolved into a fourteen seat reservation-only restaurant (the former Norabella location), where fine dining meets Cape Cod casual, and every detail is not only well thought out, but Chef Jay and his team have thought outside the box.
The live presentation of the food is unique for every course – from serving an oyster on a rock and a bed of seaweed to a radish as a planting in a terra cotta flower pot with quinoa “dirt” – and is served by Chef Jay himself, with a story or two about how and where he sourced the food. You can pair each of course with a glass of wine or have a glass of local beer.
All of the ingredients of the meals come directly from small American farms: the oysters from Cape Cod, the meat from upstate New York, and the grains from a mill in South Carolina. The traditional and vegetarian menus are set weekly based on the ingredients he can source (or forage for on his own) and his own creativity.
Chef Jay says the menus can be hard to write, but we’re sure he loved every minute of it. Just like we are sure you will enjoy every minute of the experience of eating it.
If you are interested in reserving your spot (seatings are Wednesday through Saturday at 6:45pm during the spring season), you can call Chef Jay at 508.292.8817 or email him at firstname.lastname@example.org.