Farmers, Friends, and Food: A visit to Apt Restaurant

The house-made rosemary garlic bread along side bacon jam and Chef’s Magic Mix (a blend of spices).

A drive down scenic Route 6A is a popular activity for many, thanks in part to the abundance of restaurants that welcome visitors to the Cape with a variety of delicacies. And new-kid-on-the-block Apt is looking to make its mark on the legendary Cape restaurant scene. The restaurant serves elevated yet approachable dishes, such as the seared day boat scallops that come with pumpkin risotto, or the ramen made with pork belly and simmered in miso broth. The owners have worked hard to establish partnerships with farmers across the Cape and Massachusetts, allowing them to bring the fresh, local ingredients to patrons’ plates. Partners in life and in business, Regina and Brandi Felt-Castellano opened Apt in July 2019. The restaurant began as a pop-up at the Brewster Coffee Shop, where they served highend, farm-to-table tasting menus. In the fall of that same year, the owner of the coffee shop decided to step away from the business and the landlord approached the Felt-Castellanos about taking over. “He said ‘I know you’re looking for a home, do you want this to be your home?’” Brandi recalls. “We said ‘Heck yeah, we do!’”

HYDRO BIBB SALAD WITH AN ASSORTMENT OF WINES

Hydro Bibb, bacon jam, tomato, blue cheese dressing and crumbles.

Next came the discussion about whether to stick to dinner or breakfast. “We’re year-rounders, and we’re locals, so it was important to us to not take something away, but to add something,” she explains. At night, they continued to offer chef tasting menus as well as tapas, and decided to embrace the legacy of the Brewster Coffee Shop by crafting a new breakfast menu. “We changed up the breakfast,” Brandi explains. “We wanted to bring an elevated breakfast to the space with farm to table, which is still in line with what we do for dinner. Focusing on fresh, local ingredients as much as we can.”

Regina is the executive chef and Brandi is the charcuterie and wine curator. The couple works closely with local farmers at Chatham Bars Inn’s The Farm and the Cape Abilities Farm, and they frequent farmers’ markets across the Cape to provide guests the freshest ingredients possible. “Regina has never met a farm stand she didn’t love,” Brandi laughs. “We can no longer take the backroads when we go for a quick trip somewhere.” But, despite the Cape’s abundance of farms and farm stands, there are some things that just aren’t always available, and in which case, the Felt-Castellanos make sure to stay within 100 miles of the Cape when sourcing.

Avocado toast topped with two sunny-side eggs and bruschetta from Apt’s brunch menu.

Conscientious buying is at the heart of Apt’s mission. “We try to work with small, local, sustainable, women-owned, or new farms,” Brandi explains. “Not only is this better for the environment, but the closer to home you get your ingredients from, the better it is for you.” Apt also works closely with the Fisherman’s Alliance to ensure the fish used is responsibly sourced. Their commitment to farm-to-table dining doesn’t waver in the winter months— they just get a bit more creative. One of the couple’s original goals was to create a year-round space for residents to enjoy quality meals. “It’s important to us because a lot of people, speaking as a year-round resident, wait to hit their favorite spots once it calms down, and we want to offer that to everyone who wants to try our food,” Brandi explains. “The menu does get a little smaller in the off-season. There aren’t as many people coming in, but there also isn’t as much product to work with.” When the weather cools down, the Felt-Castellanos work with the variety of greenhouses that operate in Massachusetts for produce. With breakfast and brunch menus, five-course tasting menus (with or without wine pairings), and live music every Sunday, Apt offers a unique experience for guests all year long.

Apt’s Day of Kindness

This summer brought demand that the summer of 2020 lacked, however the surge put strains on some local restaurants that were already struggling to find staff and fulfill orders. Many establishments have stories about impatient and downright rude customers. Apt’s motto is “Come as Strangers, Leave as Friends,” and it applies to everyone who walks through the door, from owners to employees to guests. That philosophy was tested this summer when a situation arose between a customer and an employee. “We have told our staff that they have value not only as employees but also as humans and should be treated with kindness and respect,” emphasizes owner Brandi Felt-Castellano. “They are allowed to tell the guest that it is inappropriate to talk to them that way, and if need be, we will intervene and ask the guest to leave the premises. We would like everyone to feel warm and welcome when working or dining here.” After the incident, the Felt-Castellanos looked at their employees and saw that it was time for a pause. To stay true to their mission, they decided to close their restaurant for a day of kindness, giving their employees the day off for self care. The story made national headlines, and hopefully made Apt’s employees feel appreciated.

APT CAPE COD

2149 Main St, Brewster 978-602-0486; aptcapecod.com @aptcapecod