
2010 Population: 5,890 |
With the love of chocolate and a loan, we started The Chocolate Sparrow, a simple candy shop, in 1989 in North Eastham. Gradually we learned the art of making fine chocolate and the business of selling it. In 1991 we opened a summer shop in Wellfleet. Two years later in Orleans, we opened The Hot Chocolate Sparrow, a cafe complete with coffee from around the world, desserts of every indulgence, and our own hand-dipped chocolates. Here we could offer specialty coffee drinks in a sophisticated but welcoming atmosphere. We have grown into a local institution, open early morning to late night, every day of the year except Christmas.
We created a place where people can connect. Our cafe is recognized Cape-wide, our chocolate is sent all over the country, and our coffee, desserts, and fudge have been voted #1 numerous times in various local surveys.
No wonder we are recognized as "The Best on the Lower Cape."
5 Old Colony Way, Orleans, MA
phone: 508-240-2230
800-922-6399
| Major crash shuts down section of Route 6A in Orleans Sunday August 09, 2026 |
| ORLEANS ? A major traffic crash was reported in Orleans shortly after 1 PM Sunday. According to reports, a car, box truck and a utility pole were involved with the passenger vehicle rolling on its side. Firefighters extricated the vehicle driver who appeared to have escaped any serious injury. Route 6A was closed between the [?] |
| FOR THE LOVE OF OYSTERS Wednesday August 05, 2026 |
| It's National Oyster Day!
In New Orleans, I had oysters every which way: Bienville, Rockefeller, char-grilled, baked, and, of course, raw. But here in New England, we're pretty proud of our oysters, and in Rhode Island alone, we've got a wide variety to choose from.
Fresh oysters deserve an amazing cocktail sauce, and my recipe kicks butt: lots of horseradish, lots of flavor, and a secret ingredient: vodka. Not only does it give it a kick, it keeps it from freezing solid, so I can keep the cocktail sauce in the freezer until I need it. Then, I just scoop it out like sorbet.
2 cups ketchup
4 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Frank's Red Hot, or other hot pepper sauce
5 grinds of fresh black pepper
1/4 teaspoon salt
1 teaspoon good quality vodka, like Tito's
Combine all the ingredients. Store in a tight plastic container in the freezer.
Freshly shucked oysters with pickled red onion ice.
When I'm in Portland, Maine, I visit one of the best oyster bars in the country: Eventide. Besides some wickedly creative dishes, they consistently have a fantastic variety of fresh oysters to choose from. And they offer a variety of ?accoutrements? to go with them: anything from a red wine mignonette to kimchee ice. My favorite is the pickled red onion ice. All you need is a shot glass with a freshly shucked oyster inside, a half-shot of chilled vodka on top, and some pickled red onion ice, and you've got the best oyster shooter on planet Earth. I even suggested the shooter to the manager at Eventide. It has yet to make it to the menu. (But I remain hopeful!)
An oyster shooter with pickled red onion ice. Bottoms up!
I've managed to come up with a pretty good version of the pickled red onion ice at home, and I serve it alongside my cocktail sauce.
2 large red onions
1 tablespoon sugar
3 tablespoons apple cider vinegar
Peel and quarter the onions. Drop them in a medium-sized pot and cover with about a quart of water. Bring it to a boil and cook it down until it has reduced to a cup of concentrated onion water after straining.
Bring the strained onion water back to the stove, and on medium heat, add the sugar and vinegar, stirring. When the sugar dissolves, remove it from the heat and let it cool to room temperature before pouring it into a container and placing it in the freezer.
When it's time to eat oysters, remove the block of red onion ice from its container, and, using a fine cheese grater, shave the ice over the top of the freshly shucked oysters and devour immediately! (It melts quickly.)
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