We found ourselves in Mashpee on a wicked hot weekday afternoon, and we were wicked hungry. We were skeptical of Wicked Restaurant’s strip mall setting and silly name, but we were rewarded with an ultra-cool atmosphere and very good food composed of extraordinary ingredients.
We sat at the bar, as we almost invariably do, and our tender was a gentleman whom your tab will identify as “Rager” and who looks and acts so much like Gina’s brother that we were a little creeped out. His real name is Kevin, and he’s been with the restaurant since its opening a decade ago, he said. By the end of lunch, we were swapping restaurant and pub suggestions with him and other patrons as if we were regulars.
But this is not a neighborhood bar. This is the kind of place at which serious, international Mashpee Commons shoppers and serious golfers refuel. The silly name, and the silly names for some menu items, is inconsistent with the sleek vibe.
The Big Dog started with an appetizer of “wicked meatballs” ($7.50), alongside a vodka and soda made with Green Mountain Lemon Vodka, an organic offering from a Vermont craft distillery ($8.50). He enjoyed both and took a photo of the vodka label so we could track it down at our local retailer.
Gina started with a Nero D’Avola ($11.50 for a 9-ounce pour) and a fork, to assist with the meatballs. We agreed they were dense but delicious, and particularly liked the tomato sauce in which they floated. Two young men seated near us at the bar ordered the same dish immediately upon getting a whiff.
Gina’s entree was a special: caesar salad with steak ($17). The flavorful, abundant, and properly medium cooked steak tips were served over fresh romaine and tossed with roasted red peppers, black olives, and grated parmesan. Two triangles of flatbread — think naked pizza — garnished the dish, and the whole thing was topped with house-made croutons and a light dressing that we think contained a welcome hint of anchovy. The combination was excellent.
The Big Dog ordered the “Chubby Sicilian” pizza ($19 for a “full size”). We’re not sure how big the pizza was, but it was so loaded up that it could likely feed four. Toppings included house-made sweet Italian sausage, sliced meatballs, pepperoni, spinach-ricotta, marinara sauce, and mozzarella over baked penne pasta. On a pizza. This is one pizza. With penne. It was really good for lunch, and excellent the next morning reheated for breakfast.
Here’s how the pizza section of the lunch menu is introduced: “Our pizza dough is made with Non GMO Italian Caputo Flour, purified water, and natural wild yeast baked in a 600 degree stone hearth oven. Wicked pizzas are carefully designed by our chefs; we ask you to avoid the temptation of substitutions in order to experience the pizzas as the chefs intended.” The cognoscenti will look at the highly descriptive menu, in the pizza section and elsewhere, and recognize true quality and high value. The restaurant uses local and/or organic ingredients wherever possible. That was evident throughout our meal, but most striking in the steak on Gina’s salad.
We would have to call Wicked Restaurant a hidden gem, but it’s hidden because of a name that makes it seem like a tourist trap, a location where excellent food is unexpected, and a website that doesn’t tout its best qualities. We can assure you that you will be pleasantly surprised.
Wicked Restaurant and Wine Bar
680 Falmouth Road, Mashpee