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Joon Bar + Kitchen | Originally Cookie’s Tap.

Sooner or later, everyone came to Cookie’s. And just about everyone loved it, and the food served by the Cook family. Three notable restaurants have followed, up to the present day: Gallerani’s Café, Lorraine’s, and Joon Bar + Kitchen. But it’s taking nothing away from David Gallerani, Lorraine Najar, or Audrey Mostaghim to say that people still talk fondly about Clara and Friday Cook, and their sons Wilbur and Joe — and longingly about the restaurant they created and ran for more than five decades.

“Inside you get the warm and wonderful feeling that whoever invented Provincetown invented Cookie’s,” Ken Dalton of The Brockton Enterprise and Times once wrote.

The modest structure housing the restaurant was constructed by Joseph Morris specially for Cookie’s Tap in the winter of 1940-1941, after the Cooks demolished their original building at 133 Commercial Street. They had purchased the property in 1934 from the estate of Joseph Botelho Amber, and quickly turned Amber’s store into a tavern.


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Clara (Cabral) Cook and Frank “Friday” Cook in their yard at 135 Commercial Street, next door. This is a composite of a photograph laminated into the Cookie’s Tap bar, and an image accompanying Mary-Jo Avellar’s “Remembering Cookie’s Tap,” in the Provincetown Portuguese Festival 2015 booklet.

Materfamilias, Clara (Cabral) Cook (1900-1988), was born in the Azores. She immigrated to the United States when she was six years old and, in 1920, married Frank “Friday” Cook (1898-1946), a Provincetown native whose parents were Viola A. (Coração) Cook  (1875-1960) and Manuel Cook (1857-1921), who was born Manuel De Faria, Geneva Cook-Gervais told me.

There are at least two stories of how a Portuguese family came to be called “Cook.”

In The Provincetown Seafood Cookbook, the great chef and raconteur Howard Mitcham (1917-1996) wrote that Manuel De Faria’s father — that is, Friday Cook’s grandfather — landed in town aboard a whaler commanded by Capt. E. Kibbe Cook, whose home in the East End was later owned by Mary Heaton Vorse. “The family adopted the name both of the vocation and the benefactor,” Mitcham said. (This tale is chronologically congruent, at least. If we assume that Manuel’s father was born in the 1830s, he might have served aboard the Cook family’s whalers Alleghany or Parker Cook in the early 1850s.¹)

Another version entirely was related in 1980 to Anne Farrow of The Cape Cod Times. She wrote that when Manuel arrived from the Azores in the 19th century, immigration officials didn’t know how to spell the family name. “But they understood the young immigrant when he told them, ‘I cook.’ It became the family name and the family’s livelihood.”²

No matter how the family came to be called Cook, cook they did.


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Friday Cook at the front door to Cookie’s Tap, not long after its completion in 1941. Image posted by Sandy Cook Silva, one of Friday’s granddaughters, in My Grandfather’s Provincetown on Facebook, 3 March 2018.

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Cookie’s faux-masonry facade, as generations of patrons knew it. Image posted by Ben Kettlewell in My Provincetown Memorabilia Collection on Facebook, 28 October 2018.

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Another view, from the west. Image posted by Ben Kettlewell in My Provincetown Memorabilia Collection on Facebook, 29 October 2018.

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The same building, now Joon Bar + Kitchen, in 2018. By David W. Dunlap.

“The legendary Clara Cook was the source of all the wonderful food for which the former Cookie’s Tap was so rightly famous,” Mary-Jo Avellar wrote in the Provincetown Portuguese Cookbook. But Clara Cook  never worked at Cookie’s! “Matter of fact, she would never go beyond the kitchen to talk with Wilbur or Joe,” Cook-Gervais said in 2015. “All her cooking was done at the house next door [135 Commercial Street], in her kitchen and basement, where her sons would come and get whatever she cooked up.”

Anyway, she undoubtedly had a better kitchen at home. The one at Cookie’s was described by The Advocate as small and compact, “for the preparation of light snacks.” The place was, after all, a taproom serving Pabst Blue Ribbon, even though the décor made it look more like “a lounge of a good country club than the run-of-the-mill bar.”³

“The new main room of the tap is 22 feet by 33 feet, considerably larger than he old, and because large steel I-beams were used for the support of the ceiling, the floor is unobstructed by posts or other supports. … The side walls, broken by six double casement windows … are paneled to the height of six feet with knotty pine finished in antique maple and rubbed down with wax to a dull, rich glow. Above the paneling, the walls are finished with an apricot tint that serves to bring out the richness of the wood. …

“A bit of seagoing atmosphere has been added by the use of attractive brass ship-lantern lights, each hanging from a small tiller wheel, also done in brass. … [The] bar is one of the few fixtures saved from the old building, and it is an unusually fine piece of equipment constructed of heavy dark mahogany inlaid with maple and ebony, with a back bar also of these three woods. … It [the front facade] is carried out in heavy black and ivory glass interlined with aluminoid strips, giving the front a ‘smooth’ appearance and maybe a bit of swank, too.”


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Friday Cook at left. Image from Mary-Jo Avellar’s “Remembering Cookie’s Tap,” in the Provincetown Portuguese Festival 2015 booklet.

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Wilbur Cook, in a photograph laminated into the Cookie’s Tap bar.

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Ruth Margaret (Wilson) Cook (1924-1995), second from right, married Wilbur Cook, at right, in 1950. From a photograph laminated into the Cookie’s Tap bar.

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Left: Joseph F. Cook, son of Clara and Friday, brother of Wilbur, joined the business in 1946. Photo by Bill Berardi from the video “Faces of Provincetown,” posted on Vimeo by Provincetown Community TV, 6 August 2009. Right: Joe Cook in 1969. Photo posted by Ben Kettlewell in My Provincetown Memorabilia Collection on Facebook, 14 October 2018.

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Philip A. “Philly” Cook (1923-2010) at Cookie’s. Photo by Bill Berardi, posted by Salvador R. Vasques III in My Provincetown Memorabilia on Facebook, 5 May 2017.

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Wilbur and Ruth were featured prominently in the article “Provincetown in November,” illustrated with photos by Bohdan Hrynewych, in Yankee magazine, November 1980. From the Municipal Collection on the Provincetown History Preservation Project website, Page 6060.

Cookie’s, already celebrated for its favas (fava beans) and ostras estofados (stuffed sea clams), reopened in its new building in March 1941. Several other Clara Cook dishes went on to earn a permanent spot in Provincetown’s gustatory pantheon. They included lulu guisada (squid stew), sopa de couves gadegas (kale soup), vovo Cabral (a stack of flounder fillets with bread stuffing, smothered in cheese, tomatoes, and wine), and peixe frito em molho de tomate (fish fried in wine and tomato sauce, blanketed with cheese).

I’m getting hungry just recapitulating the menu.

Then, in mid-autumn, came the delicacy of marinated baby mackerels, known as galvanized tinkers, deep fried in batter. “I’d like to sit at a bar and munch them all afternoon, but there never are enough of them for that,” Mitcham wrote. “When Clara Cook fixes up a batch of them in her kitchen and sends them over to the bar at Cookie’s Tap, they disappear so fast you’re lucky to get one or two of them.”


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Left: The toastmaster was a regular feature of Cookie’s advertising in The Advocate from 1941 through 1950. Right: His closely-cropped successor ran for just a couple of years.

2020 Commercial 133 12Left: The opening of Cookie’s was a boon not only to the Cooks, but to The Advocate, which opened more than half a page on 13 March 1941 for an article that mentioned the principal contractors and vendors, who obliged by taking out eight display ads like this one. Right: Wartime advertising couldn’t avoid the painful subject that many Provincetowners were overseas in the military. This appeared on 31 December 1942.

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Left: In the late 1950s, the ads — like this one from 9 July 1959 — began acknowledging what everyone already knew: Cookie’s was as good place in which to eat as it was to drink. Right: Another strength of Cookie’s was that it was always open. The ad on 23 November 1966 reminded readers that Thanksgiving was no exception.

In 1944, Clara and Friday were joined in the business by their son Wilbur M. Cook (1922-1992), after his war service in the Coast Guard. Around that time — and spurred no doubt by the success of Cookie’s — Frank Cook set out to develop a more upscale restaurant, called Friday’s, right next door, at 131 Commercial Street. “‘Friday’ himself doubles as bus boy, potato manicurer, pea podder,” The Advocate reported in July 1946, “catching hell from all hands except one of the littlest waitresses who, alone, pales a bit when he yells. That bird will know he’s been through a summer.”

The Advocate‘s throwaway line turned out to be tragically prescient. Three months later, Friday Cook was dead at age 48 of a pulmonary embolism. That was when Wilbur’s brother Joseph F. Cook (1926-1993) came aboard, having served in the Navy during World War II. Friday’s was closed in 1949 and its comfortable, high-backed benches were moved across Good Templar Place. “Cookie’s Tap in the West End has gone high hat,” The Advocate said, “at least as far as the seating accommodations are concerned.”

In other respects, however, it was down-to-earth. Above all, Cookie’s was a gathering spot for fishermen. “For 20 years the skippers of local fishing vessels have brought in pictures of their boats,” The Cape Cod Times said. “Some of the photographs, now yellowed and fading in their dime-store frames, are of men and boats that have been lost.”


2020 Commercial 133 18The artist Charles Kaeselau (1869-1972), a student of Charles W. Hawthorne whose work can be seen at the Seamen’s Bank, depicted Cookie’s in 1948. Posted on the YearRounder’s Guide to Provincetown, 19 February 2014.

2020 Commercial 133 19Cookie’s in an undated photo posted by Sophie Whorf in My Grandfather’s Provincetown on Facebook, 6 October 2018.

2020 Commercial 133 20Left: Yvette “Rusty” Ott, a waitress at Cookie’s, in a photo by Bill Berardi posted by Salvador R. Vasques III in My Provincetown Memorabilia Collection, 16 May 2017. Right: George McDonald, a perennial at Cookie’s, in a photo by Bill Berardi posted by Salvador R. Vasques III in My Provincetown Memorabilia Collection, 16 May 2017.

2020 Commercial 133 21Cookie’s in a photo by Bill Berardi posted by Salvador R. Vasques III in My Provincetown Memorabilia Collection, 14 May 2017.

Fishermen “would bring in their ‘trash’ for which there was no ready market: crabs, giant lobsters, squids, butterfish, catfish, wolffish, pollocks, blinkers, conches, tinkers, quahaugs, and Lord knows what else,” Mitcham wrote. Clara, Friday, Wilbur, and Joe “would cook this stuff in all sorts of tantalizing ways, and they’d pile it on the counter. Anybody who didn’t look too greedy or hungry was invited to help himself. I remember that in my first summer here, I didn’t spend a nickel on food; I spent my dimes on beer at Cookie’s, and the food was on the house.”

No wonder Mitcham more or less moved in. “Cookie’s Tap was his headquarters for many summers,” Jackson Lambert wrote. “He kept the manuscripts for his cookbooks stored in cardboard cartons under the front booth seat and did his writing in the same booth, in longhand, around his beer bottles.”⁴ A plaque was eventually installed at the booth attesting to this fact.

The venue did have its distractions, like the spectacle of “inland tourists” ignorantly tossing away the best parts of a boiled crab: legs, claws, liver, crab fat, and the meat hidden in crevices around the shell. Accusing visitors of “mutilation, mayhem, and murder,” Mitcham prepared a seven-step illustrated guide, “How to Eat Boiled Crabs,” that The Advocate ran on 22 September 1960.

Wilbur, Joe, and their brother Philip A. “Philly” Cook (1923-2010) were called the “Maestros of the Mahogany (bar — that is)” by The Advocate in 1956. Phil was then the master chef, “with a big assist from his mother’s Old World recipes.” Cookie’s Tap began calling itself Cookie’s Restaurant, though most of its patrons stuck with the old name. In fact, they still used it in 2019.


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Howard Mitcham, pictured with his pet sea clam at Cookie’s, was a great seafood chef, cookbook author, and devoted patron of the bar — and of Clara Cook’s cuisine. Image posted by Ben Kettlewell in Provincetown in the ’70s on Facebook, 29 December 2013.

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Frustrated from watching tourists discard or ignore the best parts of boiled crabs, Mitcham prepared a seven-step illustrated guide that The Advocate ran on 22 September 1960.

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He also designed the cover of Cookie’s menu.

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And this is what was inside. From an image posted by Steve Silberman in My Provincetown Memorabilia Collection on Facebook, 28 October 2018.

Elizabeth Taylor and her husband Michael Todd had a chance in 1957 to sample Cookie’s wares — or at least its drinks — when Joe drove them over from the Ace of Spades club one night in a delivery truck. Ralph Cook (b 1934), another of Clara and Friday’s boys, became the chef in charge in 1958, adding items like “passionate pups” (hot dogs in hot sauce), while keeping favorites like squid stew, stuffed sea clams, and galvanized tinkers.

Though quiet Wilbur and exuberant Joe were the guiding lights of the second generation — even as Wilbur simultaneously headed the Fire Department — members of the third generation also played key roles. Joe’s daughter Tina Cook Wheeler said that after her father purchased the restaurant from other family members, she ran Cookie’s in the winters and also when her parents vacationed in Florida. Ralph Cook Jr. remembers being paid $5 by his uncles, Wilbur and Joe, for dishwashing. He was 12 years old at the time.

Despite its popularity, Cookie’s kept its appealingly common touch. “Families will feel at home in this clean, unfussy dining room, as do the local artists and natives who eat and drink here often,” Sally Lindover wrote in The Complete Food Guide to Provincetown of 1976, when vovo Cabral was selling for $5.20 (about $23.50 nowadays), with a side of favas for 50 cents ($2.25). “Portions are generous, well prepared, and attentively served.”


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Cookie’s bar, as seen in “Faces of Provinceton,” posted on Vimeo by Provincetown Community TV, 6 August 2009, at the 0:55 mark.

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The bar was reinstalled at Clem & Ursie’s Restaurant, 85 Shank Painter Road, and was still in place in 2010, after the restaurant had become Townsend Lobster and Seafood Restaurant and Bar. Photo by David W. Dunlap.

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David W. Dunlap (2010).

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David W. Dunlap (2010).

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David W. Dunlap (2010).

Tourists would scarcely have known it, but Cookie’s also functioned as a kind of Green Dragon tavern during the bicentennial era. It was a meeting place for revolutionaries plotting the overthrow of government — or at least a recall of the Board of Selectmen — under the rubric SCRAM, Serious Citizens Revolting Against Mismanagement. Their numbers included a young Mary-Jo Avellar, who had begun working at Cookie’s in 1972. In the special election of August 1976, Avellar was elected to the board, replacing Bernese Shears, the incumbent chairwoman, who was successfully recalled. George Bryant, the other SCRAM candidate, also won election to the board and was named its new chairman. Two incumbent selectmen, Charles A. Mayo Jr. (the father of “Stormy”) and Warren G. Alexander, weathered the recall challenge. “Had it not been for Cookie’s, I might never have entered into Provincetown’s political life,” Avellar wrote in a remembrance of Cookie’s for the 2015 Portuguese Festival booklet.⁵

Even at its zenith of influence and renown, however, Cookie’s was nearing the end of its natural life. Clara Cook was 86 years old in 1986. Wilbur was 64. And Joe was six months shy of his 60th birthday on 3 March 1986, when he sold 133 Commercial to Barry E. Barnes, the business partner of David F. Gallerani (1947-1995), a Boston caterer who had moved his business, The Private Chef, to the Cape tip.

Gallerani and Barnes opened Gallerani’s Café. It didn’t take them long to earn reviews befitting a business in Cookie’s space. “A good rule of thumb in a resort town, even off season, is to eat where the residents do,” New England Monthly said in May 1990.⁷

“In Provincetown, this means going to Gallerani’s Café, a kitschy old storefront at the western end of town. Whether you go for breakfast in the off season (omelettes, pepper-laden home-fries), or dinner any time of the year (baked oysters with sour cream, caviar, and salmon or beef with roasted peppers, mozzarella, and mustard cream sauce), you’ll finally feel like you have found the kind of place you’ve been searching for.”


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Left: The portrait of David F. Gallerani that accompanied his obituary in The Banner, 2 March 1995. From the collection of David Jarrett. Right: An ad for Gallerani’s Café from the 1991 issue of Provincetown Arts.

Gallerani made a name for himself through his work with the Provincetown AIDS Support Group (now the AIDS Support Group of Cape Cod). In Starry, Starry Night, Douglas Brooks, who worked both at Gallerani’s and for P.A.S.G., recalled: “A client from the Support Group came to have a meal with us every day. He got a nutritious meal, and we got to connect with the Support Group.” Gallerani contributed pumpkin pies to the Provincetown Business Guild’s traditional Christmas dinners for elderly residents. In the aftermath of Hurricane Bob in 1991, when the town was without electricity, Gallerani opened the restaurant and served free meals prepared on propane gas stoves.

In such gestures, Gallerani was channeling the spirit of the Cooks. But it was not given to him to enjoy nearly as long a run at 133 Commercial Street. On 21 February 1995, as he was driving through Wareham on his way back to Provincetown, Gallerani suffered a heart attack — his second — and died. He was 47 years old.

Barnes sold the property in 2003 to Lorraine Najar, the proprietor of very popular “Nouveau Mexican” restaurants of that name. She had established the business in 1978, at 229R Commercial Street, the old Colonial Cold Storage Company engine house. She also put in a weekly appearance as a guest chef at Gallerani’s “Mexico Nights.” Buoyed by her success, Najar opened Lorraine’s Too in the Whaler’s Wharf building in 1997, where she did a chiefly take-out business, though there was also seating for 22. Nothing on the menu cost more than $7.95. That restaurant was destroyed in the catastrophic fire of 10 February 1998. Najar lost almost $60,000 as a result.⁸


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Left: An ad for Lorraine’s from Provincetown Magazine, 2009. Right: The sign over the Commercial Street entrance, photographed in 2012 by David W. Dunlap.

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Interior of Lorraine’s on a November evening in 2009, by David W. Dunlap.

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David W. Dunlap (2009).

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David W. Dunlap (2009).

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Lorraine Najar at the bar in 2009. David W. Dunlap.

But she lost none of her loyal following when she moved out to the West End. “One of my all-time favorite restaurants, this authentic Mexican hideaway serves upscale south-of-the-border dishes like carnitas enchiladas, featuring the owner’s third-generation recipe for pork tenderloin with mole sauce,” Kim Grant wrote in the 2003 edition of Cape Cod, Martha’s Vineyard & Nantucket: An Explorer’s Guide. “Vegetarians will gravitate to Estelle’s enchiladas; and for seafood with a twist, try specials like blackened sea scallops ensalada, and blackened tuna soft-shell tacos. The menu tops out with paella. There is a great margarita bar (with more specialty tequilas than you can imagine).”

“Even those who shy away from Mexican restaurants should try Lorraine’s,” Frommer’s recommended, giving the restaurant two out of three stars.

In renovating the dining room, Najar dismantled but did not destroy a 17-foot-long mahogany bar over which countless fishermen’s tales had been told. One day, Clem and Debra Silva, the proprietors of Clem & Ursie’s Restaurant, 85 Shank Painter Road, stopped by Lorraine’s to ask after the bar. (Their late brother, Gary Silva, had been married to Sandy Cook, Wilbur’s daughter, with whom he owned and operated Long Point Electric.)

“As a matter of fact, it’s out back,” Najar told the Silvas. “Take it.” And they did. For several years thereafter, the bar was the architectural centerpiece at Clem & Ursie’s, with family photos and memorabilia displayed on the counter top under a thick coat of resin. It is evidently no longer there.

Lorraine’s doubled as a de facto art gallery, Pru Sowers wrote in The Banner. “Marilyn Lober Colucci remembers hanging her pictures there and selling one the first night, causing her excitedly to get out of bed to go down to the restaurant to meet the buyer.”

After many years in the grueling restaurant business and looking forward to a bit of rest, Najar closed Lorraine’s in a Cinco de Mayo celebration in 2013. Three months later, she sold the restaurant to Diarmuid O’Neill, the proprietor of the Squealing Pig, at 335 Commercial Street, and in Boston and West Roxbury. He and Audrey Mostaghim, a certified sommelier from Michigan, via California, opened Joon Bar + Kitchen in June 2014. The Joon Corporation, of which she is the lone officer, acquired the deed in 2016.


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Left: In its form, the Joon logo faintly recalls the shape of the word “joon” in Farsi — جان. Right: Interior photograph of Joon, which opened in 2014, from the Joon Bar + Kitchen website and from the Kevin O’Shea Designs website.

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From the Joon Bar + Kitchen website and from the Kevin O’Shea Designs website.

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From the Joon Bar + Kitchen website and from the Kevin O’Shea Designs website.

Joon (جان) is a suffix in Farsi, roughly meaning “dear,” that’s added to a name as an expression of affection. Mostaghim grew up in Ann Arbor being called “Audrey-joon” by her father, Amir Masud Mostaghim, who died in 2008. “His memory buoys her,” Ellen Bhang wrote in The Boston Globe in 2014, “inspiring her to curate the most adventurous, small-producer-focused wine list we’ve encountered in this cocktail-loving town.”⁹

Duck sliders (buttermilk biscuit, apple-turnip slaw, and smoked cheddar) and fried Spanish olives (stuffed with aged manchego cheese) were among the dishes mentioned happily and often by commenters on TripAdvisor and Yelp! As of January 2019, Joon had received 227 “excellent” ratings from 291 TripAdvisor reviewers, or 78 percent. On Yelp!, 85 of 117 reviewers — or 73 percent — gave Joon five stars out of five possible.

Joon Bar + Kitchen was the first restaurant designed by Kevin O’Shea Designs. O’Shea is also the chief creative officer of Salt Hotels, including the Salt House Inn, at 6 Conwell Street, and Eben House, at 90 Bradford Street. He stated that his goal at Joon was to produce a “clean modern interior that evokes the breezy style of Cape Cod mixed with a classic French brasserie.”

That sounds like a long way from apricot walls and knotty pine paneling. But no farther away than a bottle of eight-year-old Diamond Creek Gravelly Meadow Cabernet Sauvignon is from a bottle of Pabst Blue Ribbon beer. On tap.


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Seventy-five years of transition at 133 Commercial Street.

¶ Last updated on 1 February 2019.


133 Commercial Street on the Town Map.


Also at 133 Commercial Street:

Original Cookie’s Tap | Former Joseph Amber store.


Thumbnail image: Drawing by Howard Mitcham from The Provincetown Seafood Cookbook, by Howard Mitcham, 1975. Copyright © 1975 by Howard Mitcham. The line drawing is set against the red of the Portuguese flag.


Tina Cook Wheeler wrote on 16 November 2012: The children of Joe and Wilbur also worked at Cookie’s. Then when my dad (Joe) bought it, I ran it in the winters and some other times while my dad went to Florida with my mother. Boy, I wish we never sold it. I just wrote a cookbook with all our recipes and the cover of the book is also the cover of our menu. I have sold over 400 copies.


Steve Roderick wrote on 21 January 2014: Gary Silva was brother to Clem and Deb Silva. He was married to Sandy (Cook) Silva and together they owned and operated Long Point Electric. Lorraine opened her restaurant at 229 Commercial Street, in the building known as Treasure and Trash. It was on the side of the building going down the alley to the Old Reliable. The restaurant was home to Gruber’s Deli and Franco’s Hideaway before Lorraine moved in.


Ralph Cook Jr. wrote on 24 January 2014: I worked there for Uncle Wilbur and Joe. Made $5 doing dishes. I was 12 years old. Miss my Nana so much.


Cindy Sawicki wrote on 16 September 2014: My husband [John] ate there in the ’70s and loved the squid stew. We would enjoy trying some of the recipes.


Margaret Salas-Escamilla wrote on 30 March 2015: Congratulations, Lorraine. What a great accomplishment. Now, you are part of this wonderful history. I’m so proud of you!


Granville Miller wrote on 22 June 2015: Fell into Cookie’s from a dark, rainy night in October 1963, on the world’s cheapest honeymoon. Never an experience like it since. We still remember riding up to the Cape from New Jersey just to go to Cookie’s and then turning around to go home.


Geneva Cook-Gervais wrote on 23 August 2015: Cook’s father was Manuel De Faria not Freitas [as the 1980 Cape Cod Times article stated]. Clara never worked at the restaurant. Matter of fact, she would never go beyond the kitchen to talk with Wilbur or Joe. All her cooking was done at the house next door [135 Commercial Street], in her kitchen and basement, where her sons would come and get whatever she cooked up.


Frank Dias wrote on 26 August 2018: I remember going there in about 1945 with my father, Urbano Dias, and his mother, Matilda Dias, after going out to empty the squid nets in the boat at about five years old. What a great experience. I wonder if there still is a Dias family in the Provincetown area. My grandmother may have been related to the Cook family.


For further reading online

• Clara (Cabral) Cook (1900-1988)

Find a Grave Memorial No. 91341793.

• Frank “Friday” Cook (1898-1946)

Find a Grave Memorial No. 91341721.

• Joseph F. Cook (1926-1993)

Find a Grave Memorial No. 91341643.

• Ruth Margaret (Wilson) Cook (1924-1995)

Find a Grave Memorial No. 91341474.

• Wilbur M. Cook (1922-1992)

Find a Grave Memorial No. 91341507.

• Joon Bar + Kitchen

Joon Bar + Kitchen website.

Joon Bar + Kitchen on TripAdvisor.

Joon Bar + Kitchen on Yelp!

• Kevin O’Shea Designs

Joon Bar + Kitchen project page.


¹ Wooden Ships and Iron Men, by Reginald W. Cabral and James Theriault, 1994, in the Municipal Collection on the Provincetown History Preservation Project website, Page 4969. See 1852 and 1854 in the chronology.

² “P’town Flavors Fish Dish,” by Anne Farrow, The Cape Cod Times, 13 August 1980.

³ “‘Friday’ Cook Introduces Bit of Swank in Smart New West End Tap Room; He Tore Down His Old Place, and Has Constructed Provincetown’s Finest in Its Stead — Looks Like Lounge of Country Club,” The Provincetown Advocate, 13 March 1941.

⁴ “Jackson Hole: Meeting Mitcham,” by Jackson Lambert, The Provincetown Advocate. Obituaries collected by Dan Towler, on the Provincetown History Preservation Project website, Page 5841.

⁵ “Remembering Cookie’s Tap,” by Mary-Jo Avellar, Provincetown Portuguese Festival, 2015 booklet.

⁶ “David F. Gallerani, 47,” by Marilyn Miller, The Provincetown Banner, 2 March 1995. From the collection of David Jarrett.

⁷ Quoted in an ad placed by Gallerani’s Café in Provincetown Arts, 1994.

⁸ “Landmark’s Inferno Remembered,” The Provincetown Banner, 7 February 2008.

⁹ “Rosés to Toast Summer Come From Unexpected Places,” by Ellen Bhang, The Boston Globe, 26 August 2014.


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