Dining Out

Where private chef Gavin Smith pops up, you can count on a delicious meal centered around Vineyard ingredients.

If Princess Leia were a chef, she’d be Molly Levine.

Bread baker and pastry maker Olivia Pattison is one part scientist, one part artist, and one part motivated citizen of the world.

The inside scoop on makin' some pretty tasty, and strong, moonshine.

The chef in perpetual motion has made it all happen for more than 30 years at his Edgartown restaurant, l'étoile.

On my mind one August day, during an idyllic sail from Block Island to Vineyard Haven, was the prospect of a great meal at The Black Dog, complete with a BYOB of good champagne stored in a hold below the water line.

It was with some trepidation that I approached the lunch counter of the Steamship Authority ferry Martha’s Vineyard, at lunchtime, alone, on a weekday, intent on ordering two alcoholic beverages.

Mull means to study, ponder, and ruminate, which is great if you don’t have any holiday guests, but in the drink context, it means to heat and spice.

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Dining Out