A natural choice
Local diners know the farms and the fishing seasons while visitors are often adventuresome and open-minded. So a good year-round restaurant has to meet really high standards. Vineyarders and tourists create the perfect combination for a chef who is committed to serving clean and sustainable food.
And with Zephrus Restaurant needing a chef, the timing was right for Chef Robert Lionette to return to the Vineyard. Well known for his "Sustainable Specials" in Boston's South End restaurant, The Garden of Eden, Chef Lionette had worked on the Island from 1988 to 1994, and like many who can only stay for a limited time, chose Vineyard life as the yardstick of the way life should be. "I knew that someday I wanted to return to the Vineyard," Chef Robert mused. "And in Zephrus I can continue to support naturally raised foods, contribute to the community and enjoy my family."
Photo by Lynn Christoffers
Like on a Match.com commercial, Chef Lionette and Zephrus are busy affirming how compatible they are. The open Zephrus kitchen complements the need for a chef to interact and meet the folks who are enjoying his food. The outside patio on Main Street makes it pure Vineyard and the all-day menu acknowledges the diners' intelligence and individuality: to eat when and what you want, a full entrée in the late afternoon, or a light bite at 8 pm.
Zephrus posts its specials each day on its website and outside menu board. "Island Black Bass Tempura caught on Island by Jessy Lyn with House Cured Pickle and North Tabor Farm Greens" is the type of appetizer that complements all parts of Vineyard life. The chef continues, "and never underestimating the Island's appreciation of the right mix of ingredients is why I am here."
Zephrus, at the Mansion House, Vineyard Haven, 508-693-3416.
