Chillingsworth
2449 Main St.
Brewster, MA 02631
508-896-3640
Chillingsworth, housed in the 300 year-old Chillingsworth Foster Estate, has been among the Cape's premier restaurants for more than thirty years. Beautifully situated on six acres of lawns and gardens, Chillingsworth offers diners a choice between their formal dining room, where chef/owner Nitzi Rabin creates his seven-course Table d'Hote Menus, or the more casual, a la carte bistro where lunch and Sunday Brunch are also served.
Chillingsworth has remained one of the highest-ranking restaurants on the Cape, and is considered by many to be one of the highest ranked restaurants in New England.
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Robert Rabin
Chef at Chillingsworth
Chef Robert "Nitzi" Rabin's culinary career began in his parents' family restaurant when he was just five years old. He continued working in the restaurant during high school, working his way through the entire hierarchy, starting in the kitchen as a basic Prep Chef ending with Assistant General Manager. After completing his undergraduate degree at Middlebury College and obtaining his MBA from the Tuck School of Business at Dartmouth, Rabin settled on the Cape.
Rabin's career at Chillingsworth began under the former owner, joining the staff as Assistant Manager and later moving up to General Manager. Ready to move to the back of the house, Rabin trained in the kitchen with Executive Chef Roger Bealem (St. Etienne, France) and began working towards his culinary degree which he obtained from Le Cordon Bleu in Paris.
Chef Rabin and his wife Patricia have owned and operated Chillingsworth since 1975. They opened The Bistro at Chillingsworth in 1984. In addition to handling the goings-on in the kitchen, Robert has taken on the role of President and Chief Financial Officer of the two corporations. He also coordinates the buying, menu planning and costing, and employment for the kitchens. Patricia, who is trained as a pastry chef, has also acted in the capacity of Maitresse d' and sommelier, general manager for the entire property, wine list coordinator, Manager of the pastry shop in the Chillingsworth Shop, and the antiques buyer and interior designer. She also runs the front of the house staffing, training, and taking reservations, at both Chillingsworth and The Bistro at Chillingsworth.
In their care, Chillingsworth has received, positive, top ranking reviews in magazines like Forbes, Bon Appetit, Gourmet, Travel & Leisure and Mademoiselle; newspapers like The Boston Globe, the Boston Herald and the New York Times and in international publications like Gault & Millau Magazine (France) and Feinschmecker (Germany). Chillingsworth has remained one of the highest-ranking restaurants on the Cape, and is considered by many, one of the highest ranked restaurants in New England.
- Brioche
- 1. noun A soft, yeasty French bread enriched with butter and eggs.
- Carpaccio
- 1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
- Champ
- 1. noun An Irish favorite of mashed potatoes, green onions and butter.
- Chèvre
- 1. noun French for "goat," as in cheese.
- Coulis
- 1. noun A thick puree or sauce.
- Enoki
- 1. noun Crunchy mushrooms that look sort of like vermicelli wearing ski hats.
- Foie gras
- 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Pico de gallo
- 1. noun A Spanish condiment featuring chopped peppers, cucumbers, onions, jicama, jalapeño and seasonings.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Porcini
- 1. noun Smoky, meaty wild mushrooms.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- Rémoulade
- 1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
