What we do:
The Canteen is a casual New England eatery that uses high-quality ingredients to create Cape Cod favorites from scratch. Our menu and style of service is rooted in the tradition of classic seafood shacks, but influenced by modern American cuisine.
Our hot and cold lobster rolls start with whole, local lobsters shucked by hand every day. We make our french fries from scratch using potatoes from Maine. And our raw bar features local shellfish, often including oysters from Provincetown. Cape Cod beer flows alongside other New England brews, and our wine list features vintages grown here in the United States and 3,000 miles away in France.
Housed in a 200 year-old building, our communal dining room opens onto the bustle of downtown Provincetown while our backyard seating area opens out onto Cape Cod Bay.
WHY WE do it:
We believe a restaurant should be more than just a place to eat. We built the Canteen to be a gathering place, a spot where everyone -- local or visitor, artists or fisherman, culinarily adventurous 8 year-old or fish-and-chips-loving 88 year-old -- can find a seat and something great to eat. We also believe in serving food made from scratch that's sourced locally when possible. Not only does that make for a better-tasting and more unique meal, it helps our local economy, too. Last, we believe that creating a restaurant is synonymous with creating a community: from the people who work with us to the purveyors who supply our food to the guests who fill up our dining room every day. We're honored to be able to do this in the special place we call home: Provincetown.
Our 60-member team is the heart and soul of our restaurant. Even though we all come from points around the world -- from as close as Bradford Street to as far away as Jamaica, Bulgaria and Serbia -- we share similar values, starting with hard work and respect.
The Canteen was started by Rob Anderson and Loic Rossignon, who met in Provincetown in 2010 and moved into the apartment above what would eventually be the Canteen a year later. The rest is history.
While working as a journalist for outlets like The New Republic and the Boston Globe’s editorial page, Rob was repeatedly urged by his closest friends to give up journalism for cooking. (Because they appreciated his food, not because they hated his writing -- or so they said.) A graduate of Georgetown University, Columbia University, and the International Culinary Center in New York, Rob credits his upbringing in the Midwest with instilling in him the belief that food and community are inextricably linked. (You can find out more about Rob here.)
Dubbed the “Swiss Army knife” while attending banking school in France, Loic is known for saying “Yes” first and “Let’s figure out how to make it happen” second. Hailing from a town of less than 100 people in the northeastern part of France, Loic has been a Provincetown resident for over 15 years. And like many Provincetown residents, Loic has done it all, working in real estate, guest houses, and restaurants, building Carnival parade floats, owning a catering company, and volunteering on different community boards. He is a graduate of the International Culinary Center's Restaurant Management program.