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Cape Cod Restaurants

Finely JP's

  • 554 U.S. Rte. 6 Map It
  • American

Updated 12/23/2013

Fodor's Review

Chef John Pontius consistently turns out wonderful, affordable food full of the best Mediterranean and local influences and ingredients at his beloved restaurant along U.S. 6. Housed in a handsome Arts and Crafts–inspired structure, this spot has long been a local favorite. Appetizers are especially good, among them oysters baked in a white wine-cream sauce and jerk-spiced duck salad with a raspberry vinaigrette. The Wellfleet paella and the roast duck with cranberry-orange

sauce draw rave reviews. Off-season hours vary, so call ahead.

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Restaurant Information

Address:

554 U.S. Rte. 6, South Wellfleet, Massachusetts, 02667, United States

Map It

Phone:

508-349–7500

Restaurant Details:

  • Credit cards accepted
  • No lunch. No brunch June–Sept.
  • Reservations not accepted

Updated 12/23/2013

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Fodorite Reviews

Average Rating
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  • Food

  • Décor

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Jan 2, 2008

You can't go wrong

This is an amazing restaurant. The food is fabulous and consistently wonderful The service and hostess make you feel like you are eating at a good friends home. The chef/owner listened to his customers and the noise problem no longer exists. There are paintings - photos and drapes making the place seem not as stark as when they first opened. You are missing a fine dining mecca if you don't try this place. And as a mom with children - its the only

restaurant I have found that serves nutritious meals for kids - nothing fried - no burgers or dogs.Just good food!! Don't miss this gem.

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By Robin

  • Service

  • Food

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Aug 27, 2006

Finely JP's should be Finally JP's, as in finally the meal is over.

The caeser salad was overly fishy, the paella had no saffron in it and the lobster catalano, which was supposed to have a 1 1/4 pound lobster served on it for $26 was a chicken lobster that had molted that day. There were only shredded remnants of lobster to be found inside. The waitress told us, "with lobster it's the luck of the draw" and did not want to do anything about it. When pressed she told us all about what a bad night she'd been having.

She brought the dish back after showing it to the chef and they wanted to know what we wanted to do about it. In the end they charged us for half a lobster.

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