Edibles: Tried and true


You’ve arrived on the Vineyard and you’re hungry. Year after year, Island restaurants rework their menus using seasonal and local ingredients, try new preparations, and invent new creations. Some dishes – appetizers, entrees, or desserts – remain standout menu items that lure diners back.

At Among the Flowers, which serves breakfast and lunch all day, the Mushroom, Tomato, Basil, and Feta Omelet ($8.95) has withstood the test of time. For dinner, it’s the Oven Roasted Alaskan Halibut with a roma tomato and leek fondue ($28).

The Banana Stuffed French Toast ($6.95) from Biscuits in Oak Bluffs, which also serves breakfast all day, is a favorite, as well as the New Englander – cod fishcake, eggs any style, homefries, and toast ($8.75).

Mediterranean continues serving customer favorites that have helped establish the restaurant’s reputation.” Fish of the Day is really what we’re known for,” says co-owner Leslie Hewson. Currently, Mediterranean serves Monkfish Medallions and Native Clams, steamed in a Thai-style broth made with dried shitake mushrooms and fresh hot Serrano peppers, served over Basmati rice. “It’s really whatever fish inspires the chef,” Ms. Hewson says. “We try to always connect it to the Mediterranean, but we take excursions.” For the fish, prices vary according to the market value.

In its second season, State Road Restaurant serves breakfast, lunch, and dinner. The crowd favorite is the Limpopos, a sugary brioche doughnut without a hole, which is served during the day, and in a miniature version with dipping sauce for dessert during dinner.

At the Lambert’s Cove Inn, chef Joe DaSilva and his staff make a popular Pan-Roasted Half-Chicken with Yukon Gold Potatoes, Wilted Greens, and Herb Nage ($28). Crab Cakes with Shaved Red Onion, Fennel Salad, and a Lemon Caper Aioli ($15) is a sought-after appetizer.

Tony Saccoccia of The Grill on Main says the most popular menu item is the Lobster Turnover, served with a shrimp and fennel cream sauce ($13). A close second is the Grilled Duck Breast Marinated in Soy and Ginger with Plum and Apricot Glaze ($28).

Chicken enchiladas ($14.95) are a hot menu item at Sharky’s, in both Edgartown and Oak Bluffs, according to owner JB Blau.

Linda Jean’s is a top spot for breakfast in general. Specifically, it’s the Jacob and the Strawberry Belgian Waffle that are crowd favorites. The Jacob is homefries with onion, tomatoes, broccoli, spinach, and cheddar cheese ($6.99). The waffle comes piled with whipped cream, and costs $8.99.

The Black Dog Tavern is known for its large breakfast menu. Among the most popular dishes is the Green Monster: scrambled eggs with spinach, asparagus, broccoli, and cheese. According to manager Jim Williston, the Eggs Benedict is a hit too. For dinner, most popular is the Garlic Crusted Codfish with lemon beurre blanc sauce ($29).

Known for consistently pleasing fare, The Square Rigger in Edgartown serves a hearty Prime Rib entrée, with a choice of vegetable, potato, and fresh-baked popover.

Jimmy Sea’s Pan Pasta in Oak Bluffs is justifiably famous for its pasta, served hot off the stove in the pan in which it was cooked. Don’t expect spaghetti and meatballs. The kitchen specializes in Butternut Squash Ravioli and Lobster Fra Diablo – a pasta with a spicy red sauce with tons of lobster meat.