New Cafe Aims To Fill A Gap In Brewster

BREWSTER – Elvina Ramazanova submitted her application for a common victualer’s license for what used to be the Snowy Owl in late April.

 “It’s a really nice spot. I can say the city center,” Ramazanova told the select board April 27. “I’m very excited. Lily and Kappa is going to be the name. It’s going to be a year-round cafe, or as I like to call it sometimes, a modern deli.”

The very model of a modern major deli, indeed. 

Lily is her sister Lilia Taylor, who lives in California and is a co-owner and serves as Lily and Kappa’s accountant. Elvina handles the day-to-day operation. Her husband Michael is the chef. Lilia’s husband Steven is the IT expert. 

 “My husband and I have lived here on the Cape six years, moved here after COVID. Living in Brewster we do understand the seasonal nature. We would like to create jobs, hire local people,” Ramazanova said in April. 

 “My absolute dream is to make that spot an attraction for both locals and visitors so people when they think of Brewster would think of that spot,” she said.

Lily and Kappa is now serving breakfast, lunch and grab n’ go from 7 a.m. to 5 p.m. year-round on Route 6A (2624 Main St.) next to Ace Hardware. The Snowy Owl has moved just up Route 6A to the corner of Underpass Road.

Breakfast is eggs and five choices of cheese with add-ons such as bacon, sausage, ham, eight types of bread or wraps, tomato, arugula, onions, spinach and several sauces including maple syrup. 

 “You choose the cheese, toast and butter, eggs are cooked to order,” Ramazanova said recently as she relaxed at a counter in her restaurant. “For you only, scrambled, we do it ladle by ladle, portion by portion. You can have it in a wrap if you want.”

On this particular day they featured a special: pastrami, egg and cheese, arugula and hot mayonnaise.

If they have a speciality, it is crepes: savory crepes such as smoked salmon, dill, cream cheese, capers and avocado; sweet crepes like raspberries, mocha whipped cream and white chocolate sauce. They have nine varieties in all.

 “That’s our specialty,” Ramazanova agreed. “Always with a salad, both savory and sweet. We make everything from scratch. The crepe batter recipe is my husband’s grandmother’s recipe. That’s what defines us from other sandwich shops.”

There are 64 mix and match ingredients to build your own sandwich with breads, meats, fillings, cheese, veggies and dressings. If you’re overwhelmed by the choices, Ramazanova offers standby combos such as Reach for the Peach with crisp bacon, mozzarella, fresh peaches, spinach, olive oil and honey drizzled on a toasted baguette. Try the Italian KAPPAcola with ham, Mortadella, Cappicola, sweet soppressata provolone, lettuce, tomato, onion, banana peppers, oil and vinegar on a sub roll.

There are 16 such sandwiches including three veggie options. 

 “It’s a family business,” Ramazanova said. “It’s our first business. I have a background in food service. I love making food. Cooking is a hobby that makes us relax. I like giving food to people.”

The seating capacity, indoor and outdoor, is 30, but they expect a lot of take-out service. Ramazanova also bakes fresh cookies every morning.

 “Our goal is to make it a community spot where people can meet. There is a garden area out back. We’ll try to carry on the legacy of the Snowy Owl,” Ramazanova said. “We felt a spot like this was needed in town.”