Restaurant Open Year-Round
Brunch (weekend): 11:30a - 3:00p
Brunch on Columbus Day!
1/2 Price Raw Bar (w-sun): 4:00p - 5:00p
Dinner (w-sun): 5:00p - close
Cafe @ Spindler's (daily): 7:30a - 5:00p
386 Commercial Street
Provincetown, MA 02657
We aim to positively change the culinary and hospitality guest experience, one guest at a time. Our hospitality is grounded in our beliefs, the setting we create, the quality of the food and beverage, and the team serving our guests.
Open in 2016, we worked in consultation with James Beard award-winning chef Barbara Lynch and her team on the creation of Spindler’s Provincetown. Together with Chef Lynch, we developed an inspired menu of seasonal New England ingredients using classic French technique and Italian soul that would become the polestar for our culinary program. The bar program has been curated by Ezra Star, general manager and head mixologest of famed Boston cocktail bar, Drink.
Executive Chef: Liam Luttrell-Rowland
Growing up on Cape Cod, Chef Liam began his restaurant career at just ten years old, mixing dough with the infamous Uncle Frank at his doughnut shop. He was hooked. Over the next two decades, Liam would grace many of the well-known and respected kitchens of Cape Cod. Stepping out from the protective arms of Uncle Frank, Liam found himself at Juice, in Wellfleet, where he focused on local produce and seafood fresh from the surrounding waters. Following Juice, Chef Liam was there for the opening of Blackfish (Truro) and worked with Chef Raina Stephanie at Tera Luna. He also served as Sous Chef to Jeremiah Reardon (James Beard Finalist, North East), who instilled in Liam the strong fundamentals of French technique and presentation.
Beyond kitchen duties, in a quest for the freshest of local ingredients, Chef Liam was instrumental in running an early “food hub” serving Cape Cod. In collaboration with Tim Friary, Cape Cod Organic Farm, and other local farmers, this hub linked the fields and pastures of Cape Cod to the chefs, kitchens and tables of our communities.
In 2010, Chef Liam moved to Asheville, North Carolina to dedicate himself completely to cooking. He pursued and baking and pastry degree from AB-Tech and worked alongside Chef Elliot Moss (James Beard Finalist, South East) as Pastry Chef at The Admiral. Fueled by a passion for helping people, Liam spent four years developing the Go-Kitchen Ready program. Through an interactive culinary kitchen, Go-Kitchen’s aim was to help people living in public housing establish careers in the culinary industry. Together with acclaimed Chefs Katie Button, Curate, and John Fleer, Rhubarb, Liam and the Go-Kitchen team collaborated to create a workforce and use food for social good.
In 2017, Chef Liam returned to Cape Cod to cook the best food with what he views as the world’s best ingredients. Continuously changing Spindler’s menu to reflect Cape Cod’s seasonal bounty, Liam often choses to hand-pick ingredients for the day’s preparations. On any given morning, he can be found foraging in nature or selecting the perfect tomato from a vine at one of the local farms. Back in the kitchen, Chef Liam’s excitement to be back home and participating in rebuilding the culinary traditions of Cape Cod is truly evident in every dish.
Consulting Chef: Barbara Lynch
As Chef/Owner of the Boston-‐‑based Barbara Lynch Gruppo, Barbara oversees seven celebrated culinary concepts, including No.9 Park, B&G Oysters, The Butcher Shop, Stir, Drink, Sportello, and Menton. Her cookbook, Stir: Mixing It Up in The Italian Tradition, received the prestigious Gourmand Award for Best Chef Cookbook and she shares her life story through her memoir, Out of Line: A Life of Playing with Fire, released April 11, 2017. Barbara is the only female, American Grand Chef Relais & Châteaux, and has earned two James Beard Foundation Awards (Best Chef Northeast and Outstanding Restaurateur) as well as an Amelia Earhart Award for her success in a male-‐‑dominated field. In 2017, Barbara was named to the TIME 100, TIME Magazine’s annual list of the world’s most powerful people.