The Buffalo Jump
Lunch restaurant · Falmouth ·
Farm-to-table eatery with creative breakfast, lunch, and Jamaican nights
Farm-to-table eatery with creative breakfast, lunch, and Jamaican nights
"An intimate Falmouth restaurant with a hyperlocal, historically minded approach, it was known for adventurous tasting-menu dinners but has accelerated a planned shift away from tasting menus due to COVID-19. Facing a small indoor dining footprint that overlooks the 20-acre Coonamessett Farm where it resides, the chef-owner is shrinking indoor occupancy and pivoting to takeout-focused offerings that suit outdoor farm dining: affordable breakfasts and lunches, prepared meals sold in the farm store, farm picnic lunches, and a dinner CSA/prepaid meal plan. Because of the unique farm partnership and retail outlet, this model has potential to be a sustainable long-term adaptation even if staffing and operations are otherwise constrained." - Rachel Leah Blumenthal
"Situated on a Cape Cod farm and run by Laura Higgins-Baltzely (a 2016 Eater Young Gun) and her husband Brandon, this former tasting-menu restaurant will shift to a casual breakfast-and-lunch to-go model, eliminating the dinner tasting menu they had already planned to retire by 2021. During the pandemic the operator kept cash flowing by making prepared foods sold in the farm’s grocery, benefited from a PPP loan, and plans to rehire a very small staff (two cooks, two dishwashers, and one front-of-house server). The owners expect lower food costs and slightly higher labor, believe outdoor socially distanced seating or takeout will reduce risk, and see the change as a natural progression accelerated by current conditions." - Hillary Dixler Canavan
"That summer, executive chef Brandon Baltzley departed to focus on his pop-up dinner series on the Cape, the Buffalo Jump, which is now a permanent restaurant." - Rachel Leah Blumenthal
"A seasonal farm-based restaurant that emphasizes local and indigenous Cape Cod ingredients, offering breakfast, lunch, and a kids menu during the day and an evening, reservations-only multi-course tasting menu that highlights hyper-local sourcing." - Dana Hatic
"A seasonally operated Falmouth restaurant run by Brandon Baltzley and Laura Higgins-Baltzley that grew out of pop-up dinners in partnership with a local farm, focusing on Cape Cod cuisine sourced from local producers. It serves breakfast and lunch (including a kids menu) and offers a multi-course, reservations-only tasting menu for dinner; it reopened on April 12." - Dana Hatic
