2671 Main Street (Route 6A), Brewster

September - Columbus Day 2019: Open 7 Nights a Week
Sun - Thur 5 - 9 pm and Fri - Sat 5 - 10pm
Live music Friday nights


quality ingredients.
masterfully prepared.

locally owned and operated
by A distinguished cape cod chef mason pryme

The Flats hallmark quality is the result of being owned and operated by a professional chef with 30+ years of experience, Mason Pryme. As Brewster resident himself, Chef Pryme is passionate about continuing and advancing the legacy of Cape Cod as a prominent culinary destination. He is at the helm of The Flats kitchen together with another highly experienced local Chef, Timothy Ames. The two chefs complement each other: Mason is the technical skills and Tim is the creative brain (though they definitely don’t lack either). Together, their promise is an unforgettable culinary experience that is sure to bring you back for more fresh, unexpected, and impeccably executed dishes. Being classically trained, Mason and Tim often start with French recipes, and then brighten them up with a surprising and satisfying fusion of Asian, Mediterranean, and Mexican influences for a contemporary twist.

unique wild game, wagyu beef, cape seafood,
vegetarian, and gluten-free dishes

Mason and Tim love experimenting with their offerings, so they built their menu to be as flexible as possible. A variety of small plates can be tasted on their own or complimented by one of our signature large plates featuring exotic wild game, local seafood - scallops, oysters, mussels, and the catch of the day, premium Wagyu beef, homemade pasta and desserts, as well as a generous selection of delicious gluten-free and vegetarian dishes. Multiple specials change several times a week, allowing the chefs to incorporate the most interesting ingredients available on the market. In addition to complete entrées, a-la carte sides allow our guests to customize their plate combinations if so desired. Savor delicious house-infused martinis or enjoy local draft beer from several of the most famous Cape Cod breweries. We also curated a well rounded wine list to perfectly complement our dishes for a memorable night out.

casual fine dining.
yes, that’s a thing.

The atmosphere on our newly renovated restaurant is relaxed and comfortable for a gathering with friends or family, yet elegant for a date night or a big formal occasion. We offer a choice of the bright main dining room, a cozy bar (“tavern”) room, semi-private tower room, and a cozy outdoor patio overlooking Main Street for those who enjoy al fresco dining in summertime. Live music is offered on Friday nights in season.


Our concept is fresh,
but our team is seasoned.


Mason Pryme
Executive Chef/Owner

How did you discover your culinary passion?
MP: Helping out my parents in their Stowe, VT restaurant as a teenager prompted me to earn my Culinary Arts Degree. During that time, I was very lucky to receive an apprenticeship under Yeves Labelle, one of top chefs in the US at the time.
What brought you to Cape Cod?
I love saltwater fishing, so when a friend invited me to try out tuna fishing on Cape Cod in 2005, I found it very exciting. That summer vacation turned into a full-time sous chef job where I met my future wife Ksenia. She loves doing beach yoga, so we are both attracted to the ocean in our own way. We also enjoy a sense of community on Cape Cod and thought bringing up our daughter here would be nice, so we decided to stay.
What was your concept for The Flats?
Cape Cod has always had a great culinary scene, but I still felt that I could do more and innovate if I had the freedom to. The Flats is perhaps a bit more modern than Brewster is used to, but in a good sense. When dining out, I appreciate interesting food cooked to the perfect temperature and enjoy easygoing atmosphere, so that’s what I want The Flats to represent. I find tasting a variety of small plates fun, so I went with that idea and balanced it out with a solid lineup of large plates. Both our small and large plates are notable by some of the best seafood on the Cape. We also source Wagyu (premium Japanese) beef for steaks and burgers. You can count on a cool cut of wild game every time you come in. We've had boar on the menu, elk, alligator, ostrich - you name it. We also serve gluten free and vegetarian dishes because we appreciate the diverse culinary preferences of our guests. Our team is very serious about the kitchen cleanliness, safety, food presentation. From the back of the house to the front, everyone here is very detail-oriented and caring about the positive overall customer experience.
Let’s wrap up with a fun fact.
I once made it to semi-finals of Hell’s Kitchen casting. My knife cutting skills would look cool on the show, but I think they were searching for someone who would make more mistakes.


Timothy Ames

How did you discover your culinary passion?
TA: I grew up on Cape Cod and was inspired by the excellent local culinary tradition. I earned my Culinary Arts degree at Johnson & Wales University in Providence, RI, where I trained with multiple renowned chefs.
How would you describe your cooking style?
I’d describe my cooking style as creative. I stay on top of the industry trends by reading culinary magazines, watching shows, and then experimenting a lot myself. I take great pride in delivering the best possible product to The Flats patrons.
What do enjoy doing in your free time?
In the restaurant business, we don’t get a lot of free time, especially in the summer, but when I do, you can find me fishing or going to the Phish shows.


We strive to earn your trust
as your favorite Cape Cod restaurant

Mason, Ksenia, and Keira Pryme and The Flats staff