twenty-eight Atlantic, which resides in the area’s only Five-Star hotel, Wequassett Resort and Golf Club, joins an elite group. Only 73 restaurants worldwide hold the coveted Five-Star title. The top rating is given to outstanding properties with virtually flawless service and top-notch facilities.
Of course, the food is central. Fresh New England seafood dominates the menu at the bright, nautical-inspired dining room, whose oversized windows peek out at Pleasant Bay. And inviting outdoor seating puts you even closer to the ocean.
Overseeing the kitchen is Leicestershire, England, native James Hackney. Prior to arriving at twenty-eight Atlantic, he worked at the famed L’Espalier in Boston, Five-Star Blantyre in the Berkshires, La Vieille Maison in Boca Raton and Charlie Palmer’s Aquaterra in Palm Beach. But hospitality is in his blood: he started his career working at his parents’ country inn.
We asked Hackney to share the hits on his Five-Star menu. Here’s what you should order when twenty-eight Atlantic opens for the season in April:
Uni Egg Custard
Ingredients: uni chawanmushi (egg custard), local steamed lobster tail, lobster oil, Calvisius imperial oscietra caviar
“The uni egg custard is a wonderful entry into your twenty-eight Atlantic dining experience,” he says. “This appetizer encompasses the true essence of oceanic flavors with the buttery notes of caviar combined with the local uni and lobster.”
Ingredients: oyster by Steve Wright, sea bean, Calvisius imperial oscietra caviar, local tuna, lychee gel
“Taken straight from the ocean waters of Cape Cod, this fresh oyster, along with the richness of the tuna and the delectable caviar, serve up the perfect bite. This is twenty-eight Atlantic’s take on modern coastal cuisine.”
Ingredients: hen of the woods mushroom, spinach, morel mushroom, charred baby leeks
“The forged mushroom vegetarian entrée serves up a magical experience. The earthy flavors of the mushroom combined with the sweet spinach provide the ideal balance on the plate.”
Ingredients: black pepper bucatini, bacon corn cream, corn, peas, Asmallgood pancetta, locally caught lobster, farm-fresh egg yolk and Belper Knolle cheese
“The lobster carbonara has become the signature dish at the restaurant. Incorporating homemade black pepper bucatini, notes of bacon, fresh vegetables, locally caught lobster and the buttery yolk on top, this dish delivers all of your favorite foods in each orchestrated bite.”
Ingredients: beet puree, Mishima wagyu, sea beans, local oysters, herb emulsion, smoke
“The American wagyu plate is twenty-eight Atlantic’s unique version of surf and turf. This dramatic plate is delivered to each table with a glass dome of wood chip smoke and enlivens your senses as the server releases the smoke before departing the table.”
Ingredients: meringue, vanilla-bean-whipped ganache, Valrhona dark chocolate mousse and strawberry compote
“Designed to mimic the shell of a sea urchin, the meringue offers the perfect vessel to feature the most ripe seasonal fruit. It provides the ideal ending to every meal.”