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The Basics: Chillingsworth restaurant information

Chillingsworth

2449 Main St.
Brewster, MA 02631
508-896-3640

Chillingsworth restaurant Cape Cod, MA
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Chillingsworth, housed in the 300 year-old Chillingsworth Foster Estate, has been among the Cape's premier restaurants for more than thirty five years. Beautifully situated on six acres of lawns and gardens, the Brewster restaurant offers diners a choice between their formal dining room, where chef/owner Nitzi Rabin creates elegant, multi-course tasting menus, or the more casual Chills Bistro, where diners can enjoy a la carte menu or three-course prix fixe in a relaxed greenhouse and gallery setting or comfortable bar/lounge.

Housed in a graceful Colonial home, beautifully appointed with of-the-era antiques, 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.

News and Events at Chillingsworth restaurant

Bottoms Up for Beaujolais
Beaujolais Day only comes once a year and Chillingsworth is pulling out all stops for a full French feast on ...

Open Season at Chillingsworth
Unleash your inner outdoorsman at Chillingsworth's annual Game Dinner on Saturday, October 25th.

Cape Cod Restaurant Week, Coming Soon
Mark your calendars for this fall’s Cape Cod Restaurant Week – the semi-annual event returns from Monday, October 13th through ...

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salad

by Chef Robert Rabin

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Heirloom tomato and Maplebrook Farm burrata salad with fresh basil leaves, Cape Beach plum balsamic, basil oil and lemon XVOO sauce
 
 
Dictionary
 
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Couscous
1. noun Granular semolina popular in North Africa.
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.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
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.
Tomatillo
1. noun A diminutive green relative of the tomato.