Good Taste MVY features dishes prepared on Martha’s Vineyard, and is sponsored by the restaurant’s collected here. For additional dining tips, visit vineyardvisitor.com/eat-drink.
Détente’s Seasonal Peach Special
Détente is a modern seasonal kitchen located in downtown Edgartown, serving American fare with European influences, local seafood, hand-rolled pasta and housemade desserts. By working with local farmers and fishermen, Chef Kevin Crowell sources the freshest products available.
The menu changes often, but the signature peach dish (pictured above) has remained from the day they opened, 13 years ago. The dish begins with Gold Bud Farm tree-ripened peaches from California, a fruit that is fully ripened before picking so it is guaranteed to be juicy and flavorful. The fresh peaches are tossed in truffle oil and verjus, topped with melted Taleggio cheese, a unique, creamy Italian cheese with a tangy, complex flavor. Fresh, local North Tabor Farm arugula tops the salad. Enjoy this special dish when the peaches are available, usually throughout the summer.
Détente, Nevin Square, 15 Winter St., Edgartown. Dinner is served seven nights a week beginning at 5:30 pm. For reservations, call 508-627-8810 or visit detentemv.com.
Lambert’s Cove Inn’s Halibut & Lobster
The Lambert’s Cove Inn, Farm & Restaurant is a romantic retreat nestled in the woods of West Tisbury. Located on seven-plus acres of spacious lawns, gardens, forest, and meadows, the awardwinning restaurant offers tranquility, seclusion, and unmatched hospitality. The talented Chef Joe DaSilva returns to the Lambert’s Cove kitchen this year, using the freshest local ingredients, including produce grown onsite.
This featured dish is a seafood lover’s dream, with freshly caught seared halibut topped with a luscious, buttery lobster claw. The seafood is complemented by locally grown fiddleheads and spring onions, and set atop a bed of cauliflower purée. Enjoy this dish, along with several other exquisitely prepared dinner entrées, appetizers, and desserts, throughout the season.
Lambert’s Cove Inn, Farm & Restaurant, 90 Manaquayak Rd., Vineyard Haven. Open 5:30 pm, Tuesday to Sunday. For reservations call 508-693-2298 or visit lambertscoveinn.com.
Garde East’s GOOD Farm Chicken
Garde East is an authentic concept from Executive Chef Robert Sisca and Chef de Cuisine Carlos Montoya, located at Vineyard Haven Marina. The atmosphere and stunning views from the two-story restaurant have been improved this year with a newly expanded marina deck. The menu showcases Martha’s Vineyard bounty from both land and sea, featuring seasonal flavors and a culinary expression that is sought by guests near and far.
This roasted chicken dish ($31) features a whole chicken from the GOOD Farm in Vineyard Haven that has been brined for two days and air-dried for one day. The chicken is broken down and the legs are cured, then cooked in confit, and prepared sous-vide. The body is made into the chicken jus, and the breast is stuffed with lemon verbena and then seared. Fresh garbanzo beans and goat’s milk feta cheese from Chilmark’s Mermaid Farm complement the finished chicken. This locally sourced dish is served nightly, and the rest of the à la carte menu uses produce and proteins from local purveyors such as Grey Barn, GOOD Farm, Crescent Farm, Menemsha Fish, Morning Glory Farm, and more.
Garde East, 52 Beach Rd., Vineyard Haven. Dinner is served seven days a week beginning at 5 pm. 508-687-9926; gardeeast.com.
Grill on Main’s Macaroni & Cheese
The Grill on Main is a casual, upscale, year-round restaurant serving Italian-American cuisine, located on Upper Main Street in Edgartown, alongside the Clarion Inn. Executive Chef Tony Saccoccia offers signature dishes including Lobster Turnover with a Shrimp and Lemon Cream Sauce, Warm Pecan Crusted Goat Cheese Salad with Anjou Pear Vinaigrette, Sautéed Veal Scallopini Marsala, and Grilled Domestic Loin Lamb Chops with a Minted Raspberry Glaze.
For more casual fare, try their recently expanded bar menu, featuring this macaroni and cheese dish with grilled shrimp that will warm your soul. It might be summer, but comfort food is welcome year-round. This version includes cooked cavatappi pasta drenched in a butter-infused cheese sauce and dotted with charred grilled shrimp. Other delicious bar items include a grilled ½ lb. Prime Smokehouse Burger with provolone and barbecue sauce, and a Chicken Parm Sandwich with housemade mozzarella and marinara. Whether you’re looking for a quick meal to feed the family, dropping by for a drink after a day at the beach, or a relaxing dinner, the Grill on Main fits the bill.
Grill on Main, 227 Upper Main St., Edgartown. Dinner is served seven days a week beginning at 5:30 pm. 2-for-1 entrees available Thursday, Friday, and Saturday. 508-627-8344; thegrillonmain.com.
Chilmark Tavern’s Steam Bun
Chilmark Tavern is a rural American bistro located up-Island in beautiful Chilmark. The restaurant uses locally grown and responsibly raised ingredients from Morning Glory Farm, North Tabor Farm, the Grey Barn, the GOOD Farm, Cleveland Farm, Ghost Island Farm, Menemsha Fish House, and more.
This year the Chilmark Tavern welcomes new Chef Todd Thompson. A fast favorite on their refreshed starters menu is this steam bun dish, stuffed with Beetlebung Farm Berkshire pork belly, hoisin, sweet chili slaw, sesame seed, watercress, and radish. The tender pork melts in your mouth, and is complemented by fresh, crunchy, locally sourced vegetables. Updated menu items include Island fluke with local kohlrabi, spring peas, and fava beans in a scallion brodo, and an organic pork chop served with baby summer squash, marble potatoes, pearl onions, Frog Hollow peach, and maitake ragu. Enjoy a delicious dinner in a warm, inviting setting, and don’t forget your favorite bottle of wine; Chilmark Tavern is B.Y.O.B.
Chilmark Tavern, 9 State Rd., Chilmark. Dinner is served seven days a week beginning at 5:30 pm. 508-645-9400; chilmarktavern.com.
Lobsterville’s Lobster Risotto
Lobsterville Bar & Grille is a casual outdoor dining spot, offering spectacular views of Oak Bluffs Harbor from its spacious decks. Chef Doug Hewson has been running the kitchen since 1998, preparing fresh seafood, including signature lobster dishes: Lobster Scampi, Lobster Arancini, Lobster Salad, Lobster Grilled Cheese, Lobster BLT, Baked-Stuffed Lobster, Lobster Mac & Cheese, and this mouthwatering Lobster Risotto.
The creamy lobster risotto with grilled butterflied lobster tail and a glass of rosé on one of Lobsterville’s two waterfront decks makes for the perfect Island dinner. Instead of a glass of rosé, you could pair the Lobster Risotto with one of the bar’s locally inspired specialty drinks, like the Chilmark Chiller, with Blue Chair coconut rum and mango rums, banana liqueur, orange, cranberry, and pineapple juices, topped with a Myers’ rum floater.
Lobsterville, 8 Circuit Ave. Extension, Oak Bluffs. Open seven days a week for lunch and dinner, from 11 am to 11 pm. 508-696-0099; lobstervillemv.com.
