Friday, April 18, 2014

Tin Pan Alley's Opening Party is Tonight

Tin Pan Alley is PTown's newest restaurant.
Although dinner service won't begin until Thursday, April 24th, Tin Pan Alley, at 269 Commercial Street, kicks of its first season in Provincetown with their opening party tonight from 5 PM till 8 PM. Everyone is invited to join the celebration of PTown's newest restaurant and to try a bit of Executive Chef Chris Nebel's Seasonal American Cuisine, as
he calls it, with complimentary samples of his menu and style emerging from the kitchen in tonight's first public tasting. There will be a cash bar as well, giving us a chance to try out their new specialty cocktails.
The decorative tin work in their logo brings to mind the bit of Provincetown's craftsman heritage that was lost when the old Whalers Wharf and Handcrafters shops burnt to the ground in the winter of 1998. I had thought many times that I should take my camera there and capture the handworked tin panels that adorned the interior, and the remaining sections of the charming old tin floor, but, alas, that bit of history slipped away in the fire while I procrastinated. Tin Pan Alley is also the official name of that obscure little road near the edge of Beech Forest where you will find the local presence of the United States Department of the Interior.
The Tin Pan Alley Facebook page tells of painting, electrical work, new equipment and decor, and the arrival of their new piano. When this spot was known as Twomey's (say Too•meez) a few years ago, the front dining room would be "standing room only" on any night when Bobby Wetherbee was at the baby grand, or when John Twomey himself occasionally played to the packed house as well. It will be nice to have live music wafting down Commercial Street once again.
I intend to be there tonight to inaugurate this new restaurant, and plan to have dinner there when they open next week, and I'll let you know what I find in an upcoming post.
In the meantime, we wish them a great start on their new adventure.

No comments:

Post a Comment