MODERN AMERICAN FOOD
Restauranteur Devon Ruesch announces the opening of his premiere restaurant– Devon’s–for the 2007 season on Friday, May 11, in the historic East End gallery district.
Devon brings his decade long experience in the New York fashion and design industry to the stylish and comfortable interior of this 37 seat, open kitchen space. Exposed rafters set an authentic Cape Cod tone in the one time fish market that has been converted into a one of a kind dining experience with an ambience that is airy, minimal and modern. Seating is also available on the covered front patio with hanging glass lanterns and crisp white linens on the tables.
The restaurant’s signature food style is modern French/American fusion as interpreted by Chef Bari Hassman. First course choices range from salads such as mizuna greens with Asian pears, candied pecans, and a tamarind dressing to Maine lump crab cakes with watercress and scallion aioli. Entree specialties include pan seared native sea scallops with truffled zabaglione, warm French country slaw and a potato latka. Another popular entree is the grilled certified angus filet mignon with sauce Bordelaise, herb and onion bisquit and grilled asparagus. Other local ingredients include Provincetown lobster and yellowtail sole, Wellfleet oysters and Chatham cod. The menu changes seasonally.
Pastry chef Curtis La Prise finishes your meal with such offerings as a Callebaut chocolate truffle terrine with candied pecans, creme anglaise and caramel sauce or pistachio cake with an almond honey drizzle and green tea gelato.
The menu is complemented by a concise wine list featuring domestic and new world wines as well as micro brews.
Devon’s is also open for breakfast serving specialty omelettes like truffle cheese with baby spinach and the ever popular blueberry cornmeal pancakes.
This is Devon Ruesch’s first solo restaurant venture. Before opening Devon’s he was partners in the highly successful Little Fluke Cafe for five years at this same location. His staff includes head chef Bari Hassman who has 20 years experience in the kitchen. She has cooked with Peter Dunlop at the esteemed American Hotel in Sag Harbor, Long Island, with Bruce Reed at Bruce’s in Wainscott, Long Island, and with Michael Jowders at Schaeffer City Oyster Bar in New York City.
Devon’s is open May through October, serving breakfast from 8 a.m. to 1 p.m. and dinner from 6 p.m. to 10 p.m. Daily except Wednesday in season. During May and October open Friday through Sunday. Devon’s is located at 401 1/2 Commercial Street, Provincetown, Massachusetts 02657. Breakfast: $5 to $12. Dinner entrees $20 to $30. Visa/Mastercard are accepted. Reservations suggested for dinner.
Devon’s 401 1/2 Commercial Street, Provincetown, MA 02657 • 508-487-4773 • www.devons.org