view issue - PrimeTime Cape Cod

6 MAY 2011
Stone
continued froM PAGe 5
grill. “We first saw it when Paula and I
were honeymooning in New Zealand
at a waterside restaurant,” he says. “It
took us two years to get it here. It’s
an exclusive at Jake Rooney’s and
the only one in Massachusetts.” This
Australia-based product may be slow
to catch on in the States, but Peter
wasted no time heating things up at
Jake’s. “Stonegrilling is just a healthy
way to eat. It locks in the natural juices
and sears the food without burning.
There’s less shrinkage and fat.” He
calls it “a unique interactive experience.”
The meat (or seafood) shows
up at the table sizzling on a hot, volcanic
stone. Its small dense surface has
been sprinkled lightly with salt, which
prevents the protein from sticking.
“The patron cuts off a slice and lays it
flat,” he explains. “It’s cooked to your
own personal taste. The meat stays
hot, juicy and tender. Once you taste
it, there’s no going back.”
Even people on American Airlines
know what’s cooking in the Klaus
kitchen. “Back in 2009, we were
featured in American Way magazine
for our lobster stew. It’s our signature
dish,” says Peter.
But does he really cook at the restaurant?
“Absolutely,” laughs Arthur.
“But the more he does, the less I do.”
The chef calls their menu, “a scratch
menu” with everything made to order.
“It’s one of the largest menus on the
Cape,” says Peter. The menu is filled
with good all-American cuisine. The
baked haddock and cod are favorites.
“The salads are a meal unto themselves,
crisp local produce with house
dressings,” Arthur says.
“And our ultimate cheeseburger –
it’s like wearing construction boots,
a real manly meal but some women
come in and order it,” Peter says.
It’s hard to believe Peter once
scrambled to get people through the
door. Now his establishment stays
on the minds of his patrons. “We are
the winter spot,” he says. “We have a
tremendous group of local regulars.
We’re known for the quality of our
food. Our prices stay medium-to-low
to attract people in all price ranges.”
Peter does like to shake things up
– perhaps, a little Keno or karaoke?
“Thursdays are a big night at the res-
taurant. Fifteen to 25 teams show up
to play trivia. The winners take home
dinner gift certificates. It’s just great
fun.”
Peter loves to host a good party.
You may even see a few celebrities
sprinkled in the mix. His website
shows him sitting with Harry Koenig,
Jr. “He’s a real nice guy,” Peter says. Ed
Lambert and Don McKeag, WXTK
radio talk show hosts, signed their
names above the fireplace. Cape
Cod’s “first lady of jazz” Marie Marcus
(known for her “nimble fingers”)
played at many of their Sunday
jazz brunches before she passed on.
Pictures adorn the wall with patrons
dressed for Halloween, Oktoberfest
and other house parties.
Peter’s reputation speaks for itself;
he works hard and gives back. He
auctioned off a 25-pound lobster for
$2,200 to benefit a local family in
need. He added a bit of trivia: “How
do you age a lobster? Take the pounds,
times four and add four. Our lobster
was 104.” Was its fate to end up in
a pot of boiling water? “The highest
bidder chose. We set it free.”
Peter cares about people and they
seem to care about him. He remem-
bers the day their 3-foot statue of
Johann Sebastian Bach walked off
the shelf. “It showed up at the front
door one day with a red bow wrapped
around it,” he says. “We’re glad to get
it back.”
Peter’s spare time, hobbies and work
just blend together. “I’m interviewing
new entertainment this week,” he
says, which is fun and work combined.
He has everything lined up: In the
spring and summer, Geno stops by
and tips his black fedora to good “Ol’
Blue Eyes,” Frank Sinatra. The Christa
Dulude trio sets their strings to a contemporary
tune. Peter’s patrons can
dance to the house band, The Most.
And for those Grateful Dead followers:
“Once a month, the Big Rhythm
Wine band plays at the restaurant.”
Add to the mix five grandchildren
along with his children and employees,
and they’re just one big happy
family. “I went off last week to see my
grandson in a play, ‘Kiss Me Kate.’” A
few nights later Peter and Paula were
back at Jake’s having dinner alongside
their patrons. “We’re just a family
restaurant and bar. People can come
in, sit up at the bar and always be
comfortable here,” says Peter.