There’s one thing visitors crave the moment they step foot on Cape Cod “someplace good for seafood.” Chapin's has been serving both natives and visitors for years.
We arrived early and got seated right away at one of the windows. Stepping into Chapin's with it's pine white-washed walls and ceilings plus three dining rooms separated by hanging planters made for a very comfortable setting. The large bar at the far end had a lively crowd enjoying dinner. A combination of booths and tables were already filling up, mid-week before Memorial Day.
Our cheerful server, Sannie, gave us the specials of the day and took our drink orders.
We began with an appetizer of Fried Clams ($17.99), market price the night we were there. These fresh golden lightly fried local whole belly clams were plump, juicy, tender and fried to crispy excellence. All they needed was a squeeze of lemon and a dab of tartar sauce.
My husband chose the Buffalo Chicken Nachos ($13.99) This plate was a parade of toppings, flavors and colors. Served with melted jack cheese, salsa, jalapeno peppers and sour cream all piled on top of the heap of crunchy chips. Both were large enough for an entree.
For an entree I had the Twin Fillets of Sole ($18.99) - Two fresh sole fillets wrapped around seafood stuffing was topped with a creamy newburg sauce that made it moist, flaky and scrumptious. It was served with a tasty coleslaw and choice of Chapin's fries, potato salad, rice or
baked potato. I had the rice.
My husband had a hard time choosing from the large menu selection. He ended up ordering the Grilled Chicken Mediterranean ($15.99) This Greek inspired grilled tender breast marinated in special spices and topped with spinach, kalamata olives, artichokes, feta cheese and a tomato basil blend. It was served on grilled focaccia and drizzled with balsamic and olive oil. He was happy with his choice.
For dessert we thought about ordering their signature house-made mud pie, but after a large meal decided instead to split a slice of Key Lime Pie ($6.99) Even though it wasn't made in-house it was cool and soft with a perfect balance of sweetness and tang. The decorative drizzle of raspberry sauce and a couple dollops of whipped cream made this plenty big enough for two.
Executive Chef Kevin Violet hand selects the meats and vegetables from local farms. He gets his fish locally and shellfish straight from local beds.
The atmosphere was bright and our server, Sannie, was very prompt, extremely friendly and knowledgeable, answering all our menu questions.
Dinner nightly 4pm.
Saturday & Sunday Lunch & Dinner from 11:30am
Live entertainment,Catering, gluten free meals & kids menu available
85 Taunton Ave. Dennis
(508) 385-7000 chapinsrestaurant.com