28 Atlantic is located in the large Wequassett Resort and Golf Club, a place that has several dining options.  28 Atlantic is their signature restaurant  and is the only Forbes Five-Star restaurant in the region.   It is located in an 18th century sea captain’s home overlooking Pleasant Bay and the Atlantic ocean.  Chef Jame Hackney is in charge of the kitchen but did not greet the guests.  The large dining room is obviously an add-on to the old captain’s house with floor-to-ceiling windows taking in the view.  The while cloth covered tables are ample in size and set with comfortable upholsterd chairs.  A fireplace was lit on one side of the room  but the high ceiling made climate control necessarry.  Carpet and sound panels in the ceiling kept the noise at an acceptable level, especially since the only generated noise was from the television running in the adjacent bar area.  On a less rainy/cloudy day the view would have been stunning but we didn’t luck out with that.  The room seemed sterile and more like a regular ‘special occassion’ place.  The wine list was of poor quality too.  The menu offered a 7-course tasting menu or a fixed price 2 or 4 course meal.  The 2-course had no dessert, the 4 came with 2 firsts, one second and a dessert.  We chose the 4 with our own bottle of wine.  Service was efficient and friendly but didn’t know much about the food.  If you have a large party this would be a good option but otherwise I wouldn’t go again.

Set-up

tasting menu

Food

An amuse bouche was a parsley tart filled with crab and corn salad and topped with lemon gel.  The shell suffered from the humidity of the day and lost its crisp and turned to chewy which was unfortunate.  The lemon on the top dominated the flavor profile.

 

Next was a warm seaweed focaccia bread with salted butter.  The texture of the bread was more like a roll than focaccia but was nicely doughy.  The butter was fine.  Once you finished no more were offered.

 

28 Oysters were a half dozen raw oysters topped with a geranium, cucumber and yuzu kosho.  The sorbet on top of the small oysters was tasty and didn’t overwhelm them.  These were good.

 

Lobster carbonara included guanciale, shiitake, and Belper Knolle (cheese).  The pasta was nicely cooked as was the lobster but I thought including the sponge meat was tacky.  The guanciale was cut into tiny bits and turned into a “bacos” like product.  The dish was good but should have been much better.   It didn’t have the creamy eggy quality you expect from carbonara.

 

An palate refresher was a scoop of mango sorbet on lime gel dotted with chili.  The server was proud to announce it was gluten free.  It didn’t thrill me.

 

Green Circle Chicken was plated with pomme pavé, morels, roasted asparagus and roast chicken jus.   The chicken was all breast meat and woefully over-cooked.  They poured the jus tableside and luckily we asked them to pour it all rather than just a dot because you needed it to moisten any chicken you wanted to eat. (so it’s on me that the pour is not a nice oval on the plate).  Even so, it couldn’t save the chicken.  The potatoes were nicely crisp and tasted good and some of the morels were stuffed but with an unknown ingredient.  The asparagus had good flavor, but this plate was not a success.

 

Pineapple Upside Down Cake included candied coconut, passion fruit, and compresssed pineapple.  The candied coconut was quite crisp and the pineapple had good flavor.  It was not the cake I expected but provided an okay sweet finish to a mixed meal.

 

With the bill they brought a strawberry bonbon that was a good finish.