Friday, February 23, 2024
More

    The Outermost Inn at 25

    0
    A maid of honor's chiffon dress caught fire. Our shucker rolled around on the floor with her trying to put her out with 50 wedding guests shaking and spewing champagne on the frothing twosome as they rolled about. That was memorable.

    The chef’s story: Jenna Sprafkin of Chilmark Tavern

    0
    Martha’s Vineyard has no shortage of restaurants and behind each one, there’s a top-of-the-line chef. The Times decided to get to know these epicurean wonders and are presenting our findings in a weekly series. Jenna Sprafkin,...

    The chef’s story: Justin Melnick of The Terrace

    0
    Mr. Melnick began working in restaurants at age 15 in Amherst. Now he is head chef at The Terrace in Edgartown.

    The chef’s story: James McDonough of Lambert’s Cove Inn, Farm, and Restaurant

    0
    Martha’s Vineyard has no shortage of restaurants and behind each one, there’s a top-of-the-line chef. The Times decided to get to know these epicurean wonders and are presenting our findings in a weekly series. There’s...

    The chef’s story: Merrick Carreiro of Little House Cafe

    0
    Merrick owns the restaurant with Jenik Munafo and Hocine Khelalfa.

    It’s 30 years for the Coop de Ville

    0
    It’s seafood and beer on the harbor for an Oak Bluffs institution.

    The chef’s story: Ron “Puppy” Cavallo of Soigne

    0
    Martha’s Vineyard has no shortage of restaurants, and behind each one, there’s a top-of-the-line chef. The Times decided to get to know these culinary wonders and share their stories each week. Ron Cavallo, known as...

    The chef’s story: Joe Monteiro of Atlantic Fish and Chop House

    0
    Photo Courtesy of Joseph Monteiro The Island has no shortage of restaurants, and behind each one, there’s a top-of-the-line chef. The Times decided to get to know these epicurean wonders and we are presenting our...

    Chef’s Story: Tony Saccoccia at The Grill on Main

    0
    The most spectacular thing was when President Bill Clinton came into my old restaurant. I don’t remember another night like that in my career. We found out he was coming only thirty-five minutes before. It was September and he came in late in the evening, so we didn’t have to close the restaurant. He ate warm goat cheese stuffed Anaheim peppers.

    The chef’s story: Danny Finger of Lucky Hank’s

    0
    He started cooking professionally at age 14, at a little barbecue restaurant in Virginia.