Crisp Flatbread
A slice of the South Coast.
“The linguica has a really nice, unique spice to it.”
A pie you can enjoy all day long.
“You can enjoy it for breakfast or late night. It's good at any time of day.”
And a combo so crazy, you have to try it for yourself.
“It's the salty and sweet combination. They balance each other out.”
No matter how you slice it, pizza doesn’t play by the rules at Crisp.
Set right on Main Street in Osterville, Crisp is a neighborhood spot with fresh pasta, wood-fired pizza, and a dining room built around bringing people together. After opening successful restaurants like Añejo Mexican Bistro and Five Bays Bistro (picture), owner Jamie Suprenant wanted to create a relaxed local joint that fits the Cape Cod vibe.
“We wanted to create something that fit the neighborhood of Osterville and I think we've really achieved that here.
The interior is kind of an industrial feel. A lot of wood, metal chandeliers and concrete floors, with windows all across the front. In the summertime, we have a beautiful outdoor patio. We have fire pits. It's really just a great neighborhood restaurant. Fits the town of Osterville perfectly.”
And to complete the experience, he put the wood-fired oven right out in the dining room for guests to see.
“The guys are really hustling back there in front of them and pulling fresh pizzas in and out of the wood fired oven. It really makes it interactive. And people enjoy being in the room with that whole process happening.”
The heart of Crisp’s menu comes straight from the wood-fired oven.
“The guys do a great job of moving the flatbread around the fire so each flatbread gets a nice kiss of the fire in there. The fire kind of heats the deck of the oven by wicking off of the top of the dome. So it just gives it a really nice bake.”
But before they hit the deck, the kitchen likes to get creative with options like the Just Peachy Pizza topped with fresh mozzarella, peaches, prosciutto and hot honey. And this pie topped with root beer braised short rib, caramelized shallots, candied apple and gruyere.
“The short rib pizza is really different. It features our chipotle barbecue. And the braised short rib is actually braised in root beer. It features cave aged Gruyere cheese. Then we candy apples and some shallots on there as well. It's really unique. Very, really good.”
If you want a slice that’s good for dawn 'til dusk, try the Farm Egg Pizza topped with an overeasy farm egg, prosciutto and gruyere. And for an iconic appetizer in pizza form, try the Scallops & Bacon.
“It features fresh seafood here on Cape Cod, so pan seared scallops, Applewood smoked bacon. Bacon makes everything better. I think the star of that pizza is the maple aioli that we drizzle over the top. The bacon plays off of the scallops really well. The maple aioli has a really nice sweetness to it. It's really a well-balanced pizza.”
As a tribute to his hometown of New Bedford, Jamie created the New Beige Pizza.
“So the New Beige is a throwback to where I'm originally from and it features Amaral linguica, which is made in New Bedford, peppers and onions, a really unique different flatbread. And just a throwback to my childhood.”
And while all of those toppings may be tempting, the Margherita is a crowd favorite.
“We have our own in-house made basil balsamic dressing, the color of it is just very vibrant green. We use fresh basil in the sauce and we drizzle it over the top of it. So visually it's beautiful. It's a great Margherita pizza.”
Crisp doesn’t stop at pizza. Their wings get the wood-fired treatment too, coming out with the kind of crackling crunch that gives this spot its name.
“We rotate our wings quite a bit. Right now we're featuring a garlic parmesan dry rub. We have a Carolina barbecue, and we also have our famous buffalo sauce that is one that does not go out of rotation. It's really good.”
Variety is the name of the game when it comes to their meatballs too, made traditionally with marinara and cheese. A veggie version topped with pesto and a dollop of ricotta. And a zingy buffalo chicken ball.
“They have a nice kind of crispy exterior with a nice soft and velvety, um, inside of the meatball, and then we serve it with a housemade blue cheese. They're delicious.”
Just as tasty are Crisp’s Garlic Knots.
“It features our in-house made dough, we twist it up into little knots, bake it in the oven, and we serve it with a hot tomato oil. It's really, really good.”
Since all of the pasta is made onsite, ordering a bowl seems like a no-brainer. With a flavor-packed Clam Vongole loaded up with fresh Wellfleet cherrystones, a white clam sauce and shaved parmesan. Hearty Bolognese served over that fresh tagliatelle. And something called Wicky Wicky Chicken Riggies.
“It features our in-house made hot tomato oil as the base of the sauce. So it's got a nice spiciness to it again. The parmesan gives a little saltiness. So spicy. Salty. Velvety sauce. Really good.”
And just when you think the meal can’t get any more comforting, out comes the Lazy Man’s S’mores Skillet, a gooey, nostalgic favorite that lets you enjoy the best part of s’mores without having to build the fire.
“It just kind of cheats the whole process of having to toast your own marshmallows. We pull it right out of the oven and serve it to the table, piping hot in a skillet. Great way to end your meal here at Crisp.”
And from slices to s’mores, every fire-kissed bite is a chef’s kiss at Crisp.
