Terra brings rustic Italian cuisine to Plymouth’s Cordage Park.By Lauren Crociati | Photography by Alyssa Stone
Delivering a high level of culinary craftsmanship in an inviting industrial-chic atmosphere, Terra has been raising the bar in Plymouth since it opened its doors in February. Owned by chef Taylor Naples, the restaurant offers a menu of exquisitely prepared seasonal dishes that feature fresh New England-sourced ingredients.
Situated in a restored factory building that once housed the Plymouth Cordage Company and most recently was home to the RooBar, the new restaurant features high ceilings, large windows, exposed brick and a wood-fired brick oven that serves as a centerpiece of the open kitchen and for chef Naples’ menu.
Naples’ wife, Carly, is in charge of daily operations and also the restaurant’s eclectic décor. Large eye-catching pop art portraits of Abraham Lincoln and Audrey Hepburn, created by artist Ashley Longshore, give the space a hip vibe while framed family photographs hung over a rustic mantelpiece create a homey feel.
A Connecticut native, Naples attended Johnson & Wales University in Rhode Island before heading to New York City where he honed his skills alongside several notable chefs.
He was senior sous chef at Dan Silverman’s Standard Grill, where he learned to implement a minimalist style, and he was chef de cuisine at Tom Colicchio’s flagship restaurant, Craft New York, where he developed a deep appreciation for local and sustainable products. Inspired by these fine-dining experiences, Naples set out to create dishes that were elevated but approachable.
In Italian, the word terra means land or earth. The restaurant’s name reflects Naples’ passion for preparing dishes that feature ingredients at the peak of their flavor. On our recent visit, we began our meal with some Point Judith calamari. Lightly breaded and tossed with spicy cherry peppers and basil, the calamari tasted sweet and was soft, not chewy. Since homemade pasta is one of the signature items on the menu, we decided to try the spinach tagliatelle. The pasta is made with fresh spinach and tossed with crab, mint and preserved lemon, each bite of this flavorful dish offered a bright taste of summer. Naples is also known for his jet-black squid ink spaghetti that is served with local clams.
It isn’t every day that you see salt-baked black bass on a South Shore menu, which is one of the reasons we were eager to find out how this dish was prepared. Like many items on the menu, the fish is cooked inside the restaurant’s wood-fired oven, but it features a particularly interesting cooking method known as salt baking. The whole fish is stuffed with sliced lemons and then covered in a thick layer of seasoned salt that hardens into a crust when baked. The salt is later removed to reveal a perfectly moist and savory baked fish.
Terra has a beautiful bar that serves up creative craft cocktails and an outdoor patio where guests can enjoy their meals alfresco. Offering culinary sophistication and a casual atmosphere, Terra is a welcome addition to Plymouth’s rising restaurant scene and is sure to lure discerning diners from around the region.
10 Cordage Park Circle