Bangkok Thai Cuisine

Bangkok Thai Cuisine dumplings

Falmouth’s restaurant Row has a wonderful new Thai restaurant – Bangkok Thai Cuisine. They have a bright charming location at 293 Main Street and also do a brisk take-out business. It is just a ten minute walk from the Palmer House Inn.

dining room Bangkok Thai Cuisine
Dining room.

The menu features seafood such as: Pinky in a Blanket, Shu Mai Shrimp, Shrimp Tempura, Crab Rolls and Steamed  Muscles.

“Steamed Mussels” are served in a aromatic Thai herbal broth with basil leaves.

“Pinky in a Blanket” is made by wrapping whole shrimp in a crispy egg roll wrapper and stuffing them with vegetables. It is served with sweet and sour sauce.

“Crab Rolls” are stuffed with crabmeat, cream cheese and onions.

“Shu Mai”, is stuffed shrimp and vegetables and served with honey soy sauce.

“Shrimp Tempura” is assorted vegetables with tempura and shrimp and it is served with sweet and sour sauce.

They also feature chicken and pork dishes such as: Crispy Rolls, Fresh Rolls, Chicken Satay, Chicken Teriyaki and Todmon-Fried Chicken.

“Crispy Rolls” are golden brown egg rolls that are stuffed with sliced vegetables and chicken and served with sweet and sour sauce.

“Fresh Rolls” are made of soft rice paper that are stuffed with vegetables and chicken and are served with peanut sweet chili sauce.

“Chicken Stay” is made by marinating the chicken in coconut milk and Thai herbs. The chicken is then placed on skewers and grilled. It is served with peanut sauce and sweet cucumber dip.

“Chicken Teriyakiis” served over a bed of lettuce ans sprinkled with sesame seeds.

Todmon Fried Chicken” is a Chicken pancake that is marinated with shrimp chili “paste, sliced green beans and lime leaves. It is served with sweet and sour sauce and cucumber dip.

They also serve a series of Thai rice noodle dishes such as Pad Thai, Thai Spaghetti and Pad Kee Mao. All of these dishes can be made with Tofo & vegetables, chicken, pork, beef, shrimp, and/or mixed seafood.

“Pad Tai” is a stir -fried recipe where Thai rice noodles are combined with eggs, scallions and bean sprouts and topped with ground peanuts.

“Thai Spaghetti” is a spicy rice noodle that is stir fried with eggs, tomatoes, peppers, scallions, basil in Thai chili sauce.

“Pad Kee Mao” is a large flat rice noodle that is stir fried with onions,  eggs, scallions, bell peppers, mushrooms, basil leaves, and served with a moderately spicy sauce.

I am especially fond or their soups. They are wonderful on a cool winter evening. They include: Tom Tom Kim, Tom Ka Kai, Wonton Soup, Veggie soup, and Beef or Chicken Noodle soup.

“Tom Tom Kung Soup” is made with shrimp, lemongrass broth, baby corn, lime juice, mushrooms and tomatoes.

“Tom Ka Kai Soup” has the creamy taste of coconut milk and is seasoned with galangal, lemongrass, baby corn, mushrooms and cilantro.

“Wonton Soup” is a clear chicken broth that is filled with marinated chicken and vegetables that are wrapped in a wonton skin.

” Wonton Soup” Is a delicious clear vegetable broth that has assorted vegetables and diced tofu.

“Thai style Noodle soup” contains chicken, shrimp and bean sprouts in their famous Thai clear broth.


Cape Cod's Stowe Room, A
Harriet Beecher Stowe room
Cape Cod's Roosevelt Room, B
Cape Cod’s Roosevelt Room, B

While all of the bedchambers at the Palmer House have their own romantic charm suitable for relaxation after the most wonderful day sampling Cape Cod’s cuisine, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jacuzzi-style tubs for a relaxing stay before and after your day.

Crape Cod

Chalkboard menu at Crepe Cod

Falmouth’s “Restaurant Row” just keeps getting better. We now have a wonderful French cafe, Crepe Cod, that serves the most delectable crapes, soups, smoothies,  and salads. That is not to mention their mouth watering Moroccan confections.

Crape Cod
Upon occasion Magali, the chef, will venture into the dining room, to offer suggestions and advice.

Crape Cod is an authentic French creperie. The owners are Magalie and Jaafar Chbarbi. Magalie is in the kitchen and Jaafar runs the dining room. Because most Americans are not familiar with the world of crapes, each table is adorned with the framed  history of the crape and its uses.

They explain that Crape is a French word that means pancake.  However, crapes are thinner than our traditional American pancakes and they are made with wheat flour. They originated in Brittany in the 12th century and now are considered France’s national dish.

Savory and sweet make up the two types of crapes. The savory is known as galettes but the sweet are more familiar to most diners. Savory crapes are made from buckwheat or sarrasin flour and sweet crapes are made from white flour. Savory crapes are healthier and are higher in fiber and are an excellent source of protein. They also contain all eight amino acids and are gluten free.

It is a tradition in Brittany for crapes to be served with local cider.  Brittany cider is dryer and sharper than the traditional British cider. The locals pour it into clay cups and enjoy it with their crapes.

Crape Cod is conveniently located at 649 Main Street and is just a ten minute walk from the Palmer House Inn. The interior design is quintessentially French modern. It is open daily for lunch and dinner. They also have an extensive wine list.

For more information:

crapecodcafe@gmail.com

www.crape-cod.com

649 Main Street

Falmouth MA 02540

774 763 2570

 


Cape Cod's Stowe Room, A
Harriet Beecher Stowe room
Cape Cod's Emily Dickinson Room Five
Cape Cod’s Emily Dickinson Room Five

While all of our guestrooms have their own charm suitable for relaxation after the most wonderful day of adventures on Cape Cod, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jacuzzi-style tubs and a relaxing stay before and after your day.

Dunbar House Restaurant & Tea Room

Dunbar House Restaurant & Tea Room

Written and Photographed by Pat O’Connell

Dunbar House Tea room
Dunbar House Tea room
Dunbar House Restaurant & Tea Room
Dunbar House Restaurant & Tea Room

Before there was a tea house, here was a house at 1 Main Street in Sandwich, MA since the first European settlers arrived in 1650. Sandwich is the oldest town on the Cape and John Dillingham was one of its founding fathers. John Dillingham built a small house on the 1 Main Street site in the center of town when he first arrived. It was built on a rise overlooking Shawme Pond and a grist mill. The pond is fed by a fresh water spring and there is also a herring run that is maintained by the town to this day.

In 1740 the original house was moves to 17 Main Street, where it still stands. At that time a much larger and more impressive house was built on the site by Dillingham’s decendants.

Dunbar House Restaurant & Tea Room
Front of the Dunbar House

During the two hundred and fifty years of the houses existence, there have only been five families who have lived in the house. The Dillingham family lived there until the 1860’s. At that time it was purchased by Anthony Chapouil. Mr Chapouil worked for many years as a accountant for the Boston & Sandwich Glass Works. An interesting note is that. Mr Chapouil’s brother was the grandfather of the well known children’s book author, Thorntan W. Burgess and the Burgess House where he wrote, is within walking distance of the center of town.

In the 1920’s the house was purchased by Colonel Henry Dunbar. He had been assigned the task of supervising the widening of the Cape Cod Canal and wanted to live in close proximity to the work. At that time he added the Carriage House, a billiard room and tennis courts. He also planted an elligant roes garden.

During the time that the Dunbars were living in the house Mrs Dunbar established a tradition of serving tea.

In 1974 the town of Sandwich purchased the house, however, in 1990 it was returned to private ownership when it was bought by the Bells. In the spring of 2000, Jim and Paula Hagarty who were from Milton, MA moved into the house and commenced to do a complete renovation. The goal was to restore the buildings to their original grand scale. In the process they have maintained Mrs Dunbar’s elegant tradition of serving tea in the lovely and comforting atmosphere of the adjacent tea room.

In addition to afternoon tea, the Hagartys serve a wide selection of British fare. Lunch and tea can also be enjoyed in the new Tea Garden Room This room has lovely views. The original tea room sits in the old wood paneled billiard and gentlemen’s smoking room. When you enter you no longer hear the sound of clanking billiard balls, you are greeted with the sound of clinking tea cups and the aromas of baking scones, shortbreads, pies and cakes.  All of the Dunbar’s deserts are made in house.

Both the original tea room and the dining room have fireplaces that are lit and stoked in the winter.  During the summer one can enjoy cool breezes inside or out on the patio that is surrounded by beautifully manicured gardens.

The menu is innovative and the selection of quality teas have attracted visitors from around the world. The Dunbar House also serves a wide variety of British ails and European wines, ports and sherries.

The Dunbar House Restaurant and Tea Room are just a thirty minute drive from the Palmer House Inn.

Dunbar House Restaurant and Tea Room
1 Water St, Sandwich, MA 02563


Cape Cod's Stowe Room, A
Harriet Beecher Stowe room
Cape Cod's Roosevelt Room, B
Cape Cod’s Roosevelt Room, B

While all of the bedchambers at the Palmer House have their own romantic elegance, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jacuzzi-style tubs for a relaxing stay before and after your day.