Lobsterville Bar & Grille is the Oak Bluffs harbor front restaurant where Raymond Schilcher, a veteran of the once-heralded Oyster Bar (and several other Martha's Vineyard kitchens), recently took over as executive chef after cooking off-Island for several years. The menu is big and crowd-pleasing, full of local seafood, chowders, and big sandwiches. But it's the nightly specials roster that has Schilcher's best work written all over it, including a few Oyster Bar classics.
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The foundation of Island Fresca is about as humble as it gets: corn broth, which DeForest makes by simmering stripped corn cobs in water for a good 90 minutes. From there he strains the broth, adds chopped fresh tomatoes and the reserved corn kernels, melts in a little butter, and seasons with salt and pepper. A generous glug of sweet, verdant basil oil and a handful of high-quality Reggiano are last-minute—but crucial—additions.
The concept of a BLT is dead simple, perfect, and shouldn't be riffed upon, gussied up, or messed with in any way. And yet, I totally dig the Fried Green Tomato BLT at Slice of Life Cafe on Martha's Vineyard.
"There is a righteous balance to a Joey's slice." Dear Obama family, When you get to Martha's Vineyard next week you'll notice that pizza is ubiquitous on the island. Even in towns with less than a handful of retail establishments like West Tisbury and Chilmark there will be at least one place selling pizza that someone will tell you is the best to be found on the Vineyard. Do not listen to these people. Garcia's Deli is the closest shop to your rental property making and selling pizza. Its pizza leaves a great deal to be desired. As does the...