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About

2671 Main St, Brewster (across Ocean Edge golf course)
Serving Dinner 7 nights a week 5 - 10pm
Live music Friday and Saturday nights

 

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

locally owned and operated
by chef mason pryme.

The Flats hallmark quality is the result of being owned and operated by a professional chef with a long successful career on Cape Cod, Mason Pryme. As Brewster resident, Chef Pryme is proud to contribute to the local culinary community. He is at the helm of The Flats kitchen together with another highly experienced Cape Cod 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 signature is unforgettable culinary experience that brings foodies back for more fresh, unexpected, and impeccably executed dishes.

taste our small plates or try the extensive specials menu:
you’ll never get bored.

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 entrées featuring local seafood including scallops, oysters, mussels, and the catch of the day, premium Wagyu beef, exotic wild game, 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 at the time. In addition to complete entrées, a-la carte sides are offered separately, so that our guests can customize their entrée combinations if so desired.

vibrant mix of time-honored & modern flavors
that energize taste buds & delight the senses

Being classically trained, Mason and Tim often start with classic French recipes, and then brighten them up with a surprising and satisfying fusion of Asian, Mediterranean, and Mexican influences for a contemporary twist. We curated a well rounded wine and cocktail list to perfectly complement our dishes for that relaxed and enjoyable night out. You can also choose to savor delicious draft beer from several of the most famous Cape Cod microbreweries .

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 with a private tower area, a cozy bar/tavern room, and an outdoor landscaped patio overlooking Main Street for those who enjoy al fresco dining in summertime. Live music is offered on the weekends in season.

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

 

Our concept is fresh,
but our team is seasoned.

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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?
MP:
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?
MP:
Cape Cod has 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, 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.
Let’s wrap up with a fun fact.
MP:
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.

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Timothy Ames
Co-Chef