Tables opens up in P-town

Ten Tables in Provincetown has a similar menu and feel as its sister Boston-area locations. Ten Tables in Provincetown has a similar menu and feel as its sister Boston-area locations. (Steve Haines for The Boston Globe)
By Devra First
Globe Staff / April 8, 2011

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133 Bradford St., Provincetown.


For a while there, it was hard to believe in summer. But as April progresses, trips to the Cape beckon — perhaps even more so with the opening of Ten Tables Restaurant & Bar. The Provincetown branch of the well-loved Jamaica Plain and Cambridge restaurants began serving customers April 1. It was a vote of confidence in the eventual return of beach weather, even as snow fell from the sky. Ha ha. Very funny, April.

Owner Krista Kranyak has been coming to P-town for 20 years, and thinking about opening a restaurant here for the last few. “It felt more like a tourist-trap dining scene as opposed to a foodie kind of destination town,’’ she says. “Restaurants around here can be really expensive and not high quality.’’ With so many visitors in town in the high season, it can be easy for a restaurant to coast.

At her JP and Cambridge restaurants, Kranyak uses produce grown by local farmers as much as possible. In Provincetown, she is building relationships with area growers and fishermen. “There are so many local farms up and down the Cape, and they’ve been so underutilized,’’ she says.

The Provincetown menu is similar to that in Jamaica Plain — a modern take on peasant food. The dinner menu includes dishes such as Wellfleet oyster stew, braised pork cheeks, shrimp and grits with a soft-poached egg, and hanger steak with salsa verde. On the bar menu you’ll find cheese, charcuterie, mini fish tacos, and a burger. Chef Alex Saenz was the chef de cuisine at Ten Tables in Cambridge, and has also worked at Straight Wharf in Nantucket; sous chef Matthew Ruzga comes from Mario Batali’s wonderful Lupa in New York. He also spent time at Del Posto, along with general manager and beverage director Matthew Lishansky, whom you may recognize from a previous stint at UpStairs on the Square.

The restaurant is open seasonally, from April 1 to Nov. 1. It’s Kranyak’s biggest project yet. The two-floor restaurant has a bar and lounge area, patio, and private dining room. The decor evokes a farmhouse, with rustic wood beams and two wood-burning fireplaces. There will be an outdoor raw bar in the summer. Despite the size, it keeps the same name as Kranyak’s other restaurants. And in the dining room, there are still just 10 tables.