Regatta of Cotuit
4631 Falmouth Road
Cotuit, MA 02635
508-428-5715
Housed in an 18th century Federal mansion, The Regatta of Cotuit combines classic and contemporary elements for one of the best dining experiences on the Cape. The eight handsomely-appointed, candlelit dining rooms create an intimate and romantic backdrop in which to enjoy chef-owner Weldon Fizell's imaginative, award-winning menu of new American cuisine.
Open year-round, The Regatta has long been known for its exceptional service and attention to detail. Their dedication to providing their guests with the highest levels of customer service has yielded a loyal clientele among Cape visitors and dwellers.
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Weldon Fizell
Chef at Regatta of Cotuit
If you've dined at The Regatta of Cotuit recently, you've probably met and chatted with Chef-Owner Weldon Fizell. Since purchasing the restaurant in 2007, Fizell has become a regular fixture in the dining room - meeting and checking in with patrons to hear about their dining experience, putting a face with every order.
Since graduating from Johnson and Wales in Providence, Rhode Island, Fizell, a committed and hard working veteran of the restaurant industry, has honed his craft up and down the east coast. He began in Atlanta at Buckhead Life Restaurant Group. While in Atlanta, he had the privilege of working with distinguished Michelin chef, Eddie Van Maele of 103 West, in the production of a dinner for the Chaine des Rotisseurs.
Heading north, Fizell's next stop was Cape Cod, where he worked at The Regatta during the winter of 1990, and then at the Coonamessett Inn. He later moved to The Chatham Bars Inn, where he became the Executive Chef. He also helmed the Hyannis Port Club as Executive Chef.
Fizell and his family have been pillars of the Cape Cod community for years, with strong ties in Osterville and Cotuit, where they enjoy knowing their neighbors as well as his guests at the restaurant. Fizell is the President of the Osterville Anglers Club, has coached youth hockey and is involved in both the Jimmy Fund and the Joe Cronin Memorial Fishing Tournament.
Though he has learned that a successful business must be able to adapt, Fizell's philosophies have held fast: try to meet every guests' needs and expectations with a fine dining experience that delights the senses - prepared with the best ingredients and with the greatest of care.
- Asiago
- 1. noun Semi-firm Italian cheese made from cow's milk.
- Beurre blanc
- 1. noun A thick sauce of butter, white wine and vinegar.
- Chantilly
- 1. noun Prepared or served with whipped cream.
- Crostini
- 1. noun The Italian word for "little toasts" (referring to bread, not grappa).
- Foie gras
- 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
- Framboise
- 1. noun French for raspberry.
- Ganache
- 1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
- Pancetta
- 1. noun Cured Italian bacon.
- Pesto
- 1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Rösti
- 1. noun Refers to a Swiss potato dish, similar to some types of home fries, where shredded potatoes are sautéed on both sides until browned.
- Shiitake
- 1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
