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In 10 days, Brandon Baltzley and Laura Higgins — who both worked at Ribelle in Brookline — will debut The 41-70 in the former Phusion Grille space in Woods Hole (71 Water St.) "It was one of those things where when we walked in three years ago and saw the place, we completely fell in love," Baltzley previously told Eater. Phusion Grille owner Carol Grigas remains an owner in the new project as well, fourteen years after opening the original restaurant.
The 41-70 is named for the latitude and longitude of the location, and the concept is tied to the spot as well. The restaurant will feature Baltzley and Higgins' "interpretation of Cape Cod classics," according to a press release, featuring "native ingredients and traditional techniques."
"We want to go to the root of present day, New England cuisine — the Portuguese grandmas, open fires of the Wampanoags, and the hearth baked breads of settlers," Baltzley said via the release. "All these things influenced every clam shack and cafe in the area, and we want to provide a proper representation of this type of food. We are going to do this by sourcing the best local ingredients from farmers, supporting small fishermen, and foraging indigenous species."
The main menu will be on the short side and stay fairly constant throughout the entire season, while a second menu will be more "avant garde" so that the team can get into the "really weird stuff that we really love doing," Baltzley previously told Eater. And guests can celebrate their birthday (or un-birthday) any day — there's a birthday cake slice on the dessert menu, and of course it comes with sprinkles and a candle.
As for the space, it's meant to feel like an old ship hull, and floor-to-ceiling windows look out onto Eel Pond and beyond. There's seating for 44 inside and 44 outside on a patio.
The 41-70 will be open from Thursday through Sunday, 5 p.m. to 10 p.m., with brunch starting at 11 a.m. on the weekends. To start, there will be a limited menu (see below), but by April, there will be longer hours, live music, and the addition of the more experimental specials.
