Chesca’s in Edgartown is celebrating its 16th year this summer, and chef-owners David Joyce and Jo Maxwell, husband and wife team, invite you in for a deal. Nightly until June 20, at least one regular menu entrée item will be $16, in addition to at least one special.
“We try to take at least one if not two things off the menu that are popular, and chef David [Joyce] does a lot of specials that aren’t on the menu that are really nice,” Ms. Maxwell says.
The owners’ menu additions recently included Roasted Duck Risotto with caramelized Vidalia onions and Morning Glory Farm asparagus; and a Grilled Salmon dish.
“We’re big fans of Morning Glory Farm, and asparagus is what they have a lot of right now,” she says. “This coming week I’m also going to make white lasagna with scallops and shrimp and spinach.”
Loyal fans to Chesca’s will be happy to know Ms. Maxwell plans on bringing back the scallop dinner entrée, which was taken off the menu recently, as a $16 special.
Saltwater Restaurant in Vineyard Haven opened last Friday, May 14, for the 2010 season. They’re currently open Thursday through Sunday for dinner.
Sand Bar and Grille on the harbor in Oak Bluffs opens today, May 20, at 11 am for lunch. Starting at 4 until 7 pm, enjoy music by Hugh Burrows and friends. Expect some changes, as the restaurant is under new management.
And up-Island, Chilmark Tavern continues with its new 2010 team, assembled by Louise and Paul Petersiel. Last Friday, chef Pete Gwilliam served Lobster Pizza with black mission fig jam, blue cheese, and scallions ($24), Bite Sized Sweet and Spicy Ribs with sweet potato strings, and pickled cucumbers ($16), and Warm House-Made Ricotta with olive oil, fresh herbs, and grilled bread ($15) among other dishes for a crowd at the bar.