Pushing Tin
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Tin Pan Alley
269 Commercial St.,
Provincetown, MA 02657
(508) 487-1648
www.tinpanalleyptown.com
When it is time to venture outside the hotel, deciding on one of P-Towns many top-notch dining establishments won't be an easy task. But if you're looking for a restaurant with as many sides as the residents and vacationers of the town it calls home, set your sights on Tin Pan Alley.
New to P-Town this year, the ideally situated Tin Pan Alley has found its home right in the heart of town, just one block from the Provincetown Pier. Part Rick's Bar, part fine dining, part island fish shack, TPA attracts a wonderfully eclectic clientele with its three-faced atmosphere.
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The front room serves as an old-fashioned piano lounge, complete with a marble topped bar, tin ceiling and nightly live music, creating the kind of vibe you'd expect to be accompanied by 1920s-era gangsters and clouds of cigar smoke (for better or worse, you're highly unlikely to find either). The ocean-facing rear dining room offers an upscale but beachy vibe, with skylights and a cathedral ceiling complementing a blue, white and tan finish and the modern, room-length banquette. Finally there's the back patio, a beachfront deck that practically makes the food inconsequential.
Fortunately the fresh, locally-sourced "seasonal new American" fare is anything but, with an outstanding menu chock full of –not surprisingly—outstanding seafood dishes. But even if fried oyster escabeche, ahi tuna poke, day boat scallops and grilled lobster tails aren't your thing, the stuffed meatball, seared feta, char grilled rib eye or rack of pork should sate your appetite.
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Either way, Tin Pan Alley has plenty to wash it all down with, from an elegant but affordable wine list to 11 different beers (including Allagash White and Whale's Tale Pale Ale on tap) to appropriately refreshing cocktails like the Eastern Negroni (Bombay Sapphire East, Campari, sweet vermouth) and the Ricochet (Bulleit Rye, Barenjager, mint, lemon juice).
You're in P-Town after all; may as well get a little crazy.
By Jesse Husid
