Josh Aronie, chef at Cafe Moxie in Vineyard Haven and formerly of the Menemsha Cafe, has been approved to operate an off-season food truck in the parking lot of the Chilmark Store. Mr. Aronie said he plans to serve a daily soup, tacos, sandwiches, falafels and a Brazilian lunch plate.
With the temperature in the low 30s and a wintry mix blowing in off the East River, it was a morning fit for neither man nor beast. And yet a calm but energized feel pervaded as the Beach Plum crew got down to work creating the pop-up restaurant Fish and Rose.
Up-Island heads downtown next week as chef and farmer Chris Fischer opens a popup restaurant in New York city. Mr. Fischer, the chef at the Beach Plum Restaurant in Chilmark, is converting the old Bowery street subway station into Fish and Rose.
Three teenage girls stood on the deck of The Bite in Menemsha wearing sweatshirts over their swimsuits to keep the chilly dusk breeze at bay. The sun was setting and the last call for fried clams was about to go out, but the blue-painted picnic tables next to the small cedar-shingled shack were still full of people eating.
Oak Bluffs entered the summer season Tuesday with heated debate over issues from one end of Circuit avenue to the other. At the upper end of the avenue, unfinished construction on the Edgartown National Bank’s new building was a central point of contention. Later, selectmen grappled with whether to allow a stationary food truck on the lower end of the avenue.
The Sweet Life Cafe in Oak Bluffs, famed for its traditional fine dining amid strung garden lights, and a favorite of vacationing President Barack Obama, will have new owners this season.
Kevin and Suzanna Crowell, owners of Détente Restaurant in Edgartown, have purchased the business.
Yankee Magazine’s 2013 Travel Guide to New England special issue awarded the Martha’s Vineyard Chowder Company Best Clam Chowder in New England.
The Martha’s Vineyard Chowder Company’s trademarked chowder is gluten free with no butter or flour. Co-owner and executive chef Alex Nagi created the gluten-free chowder. “The first time I tried the chowder Alex created it was so good I knew we needed to name the restaurant after it,” said JB Blau, the company’s owner, “It took about two bites to realize his chowder was a game changer.
When it comes to food, language is never a barrier for Aaron Oster. It’s the reason he became a chef and it’s what has drawn him to Slow Food Martha’s Vineyard. “Everywhere in the world there is a Slow Food group of people who want the same thing.
There are two televisions at Tropical restaurant in Vineyard Haven, one tuned to CNN, the other to Brazilian soccer. Construction workers pack the place around noon, load up their plates with veggies from the salad bar and barbecued steak and chicken. Parents bring their kids, who like the idea of deciding what to put on their plate, even with the usual parental guidance.
“I like talking to people,” Tropical co-owner Johnnatans Costa said. “I love my job.”
