Good Taste: Take a mini-vacation at Winnetu

On certain nights in April and May, dine at Lure Grill and stay for free at the Winnetu.
File photo by Susan Safford

On certain nights in April and May, dine at Lure Grill and stay for free at the Winnetu.

Lure Grill’s off-season promotion is back. Islanders are invited to take a mini-vacation to the Winnetu Oceanside Resort in Katama this spring. Dine on any two entrées at Lure Grill and stay for free (except for a $25 housekeeping fee) in your very own suite.

Lure kicks off the season on Friday, April 20, with its Opening Menu, which has a coastal emphasis, designed especially for the season by the new executive chef, Matt Passalacqua.

Mr. Passalacqua has been with Lure for four seasons, though this is his first year in charge. Restaurant manager Brooke Webster says the new chef has “…an amazing knack for the food both tourists and locals desire.” Ms. Webster and general manager Roderick Anderson are planning exciting happenings at Lure this season, including extended bar hours and a new bar menu.

The kitchen team is preparing seasonal delights such as spring-roasted vegetables with baby arugula, goat cheese, and a balsamic reduction. For dinner, try the Vineyard sole with gremolata (chopped lemon zest, parsley, and garlic) served with roasted leeks, fingerling potatoes, asparagus, crabmeat, and tomato butter.

The bar and lounge menu features fun finger food such as fish tacos, lobster rolls, and buttermilk marinated chicken nuggets as well as sushi and sashimi selections such as sliced yellowfin tuna, tempura spicy tuna roll, and seaweed salad.

Lure Grill is family friendly and offers a kids menu as well as a kids play area. Reservations are required. Call 866-335-1133 for available dates to dine and stay the night. Valid dates are April 27, 28, May 2, 5, 9, 16, 17, and 23. For more information about the hotel, visit winnetu.com.

Five questions for Matt Passalacqua

What is your favorite ingredient to work with right now?

I am really excited about working with all the local shellfish from Martha’s Vineyard, especially oysters.

What is your most memorable meal?

For me, anytime I can get my family and friends in the kitchen at home. Food is meant to bring people together.

What is the one kitchen tool you can’t live/cook without?

Sharp chef’s knife.

Where in the world would you most like to travel in the name of food?

Italy.

What’s for dinner when you have less than 15 minutes to make it?

Fajitas.