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49 TheSouthShoreMagazine.com S E 2014 Long known for its breathtaking seascapes and internationally acclaimed seafood, the Town of Chatham is home to many spectacular dining experiences. Chatham Hospitality Group has added two more of these culinary gems for your consideration, Pate's and The Chatham Cut, each situated idyllically 100 yards from each other on the same side of Route 28. Welcoming patrons since the late 1950s, and now under new ownership, Pate's is Chatham Hospitality Group's flagship property. Significant improvements by the new owners have created a space that exudes quality. From the moment you step inside this newly renovated space, you are struck by the inviting updates that surround you. A crisp, clean atmosphere highlights this re-invented establishment and immediately envelops you with its vibrant energy, incredibly efficient host staff, attentive and professional waitstaff, and an exhilarating vibe from the bar. It all culminates in an energetic feel that is uplifting and fun, but clearly run by professionals who take their jobs seriously. Whether settled into one of the deep rounded, high-backed booths, an intimate fireside table for two, or a coveted seat at their thoughtfully designed "community" bar, the entire team at Pate's will take you on a dining journey that marries tradition with innovation, energy and passion. Culinary Director and Owner Chef Anthony Silvestri, relying heavily on his 30 years in the restaurant industry, is constantly seeking ways to combine his past with contemporary flair. Silvestri's breadth of experience includes stints in New York, Rhode Island, Asia and Cape Cod. His approach is based on creating simple, clean and locally sourced ingredients that draw locals and vacationers back to Pate's night after night. Recently discovered, and thoughtfully perfected, Chef Silvestri came across the recipe for Pate's Key Lime Pie, originally served at the restaurant in the 1950s. He added this favored Florida cuisine to the menu as a nod to the Pate's of the past, showing respect to the decades-long customers who remember Pate's rich history. In the scratch kitchen of Pate's, meat is hand trimmed and cut hours before you arrive. Nose-to-tail, nothing goes to waste, and, when possible, ingredients are sourced locally. From nearby farms to an oyster supplier a block away, Pate's brings only the freshest ingredients to the table, much like its sister restaurant, The Chatham Cut, just down the road. The extensive menu at Pate's includes fresh day-boat seafood, innovative appetizers, salads, flatbreads, entrées and a la carte sides, as well as vegan and gluten-free options. At Pate's, you will find Asian influence, as well as classic dishes like their Surf & Turf, a perfectly grilled and sliced Flat Iron Steak served with Lobster Ravioli, topped with fresh lobster meat and a truffle crème sauce. Pate's daily specials are driven by seasonal availability, an original New England farm-to-table concept. You will find items on Pate's menu that you will not encounter anywhere else. Silvestri's Tuna Cones, ($27), a favorite among locals, are a flight of six miniature sweet-salty cones filled with sashimi-grade tuna poke and scallions, topped with wasabi foam. Absolutely legendary. DISCOVER COASTAL ELEGANCE AT Written by Chelsea Thompson, photography by Kerry Riordan