My wife and I visited on a Sunday night in April 2006, and we definitely enjoyed ourselves here. I would agree with the other reviewer, however, that the ownership change has def...
Easily THE worst dining experience of my life and I eat out almost every nite in NYC. I've had many wonderful meals at the Martin House but this was a Disaster. The service was ...
The SceneThe polite, knowledgeable (but never condescending) waitstaff is as soothing as the historic setting they work in. The 18th-century Cape house faces the harbor, and evokes moments of old New England without trying too hard. For even more intimacy, request a table by the fireplace when you reserve.The FoodThe global food movement is in fine form at the Martin House, where top-notch New England ingredients are fused with international techniques and flavors. Case in point: Plump, voluptuous Wellfleet oysters, set on the half shell with ponzu, pickled ginger and wasabi. Or the pheasant confit with dried cherries and roasted chestnuts--a remarkably successful combination of textures. The roast partridge wrapped in wild boar bacon is an exercise in richness under its gooseberry and chipotle glaze. In the decadence department, only the chocolate chestnut rum torte gives it a run for its money.