There’s something especially meaningful about getting to tell the stories of the people who make the Island hospitality scene what it is, especially when they’re people you grew up with. I am so excited to feature someone I have known since elementary school, because truly, there is nothing better than Vineyard kids supporting each other. Watching that journey come full circle—from growing up here to shaping the Island’s culinary scene in such a thoughtful way—is exactly what The Grapevine is all about. In this conversation, we dive into the roots of that perspective; from early influences and a deep respect for ingredients, to the experiences that have shaped a growing group of restaurants. We also take a look at what’s ahead this season, including the exciting debut of Jetty Beach House MV and what guests can expect across all of Jordan Wallace’s concepts.
Before we dive into all the exciting things your establishments have planned, can you share a bit about your culinary background and what led you to becoming an owner of multiple restaurants?
I came into it as a kid through a genuine love of eating and, over time, a curiosity about why certain foods resonate. That curiosity slowly turns into something deeper, you start paying attention to ingredients, to seasonality, to where things come from. The Vineyard played a big role in shaping that perspective. There’s a natural, unassuming farm to table culture here that existed long before it became a trend. You’re surrounded by local seafood, small farms, and a rhythm to what’s available that encourages you to think about food differently. That led me into gardening, into fishing, into wanting to understand the full chain, from the water or the soil to the plate. It gives you a different kind of respect for ingredients, and I think people can feel that when it’s done right. Travel has also been a huge influence. Growing up, I spent time in Italy visiting my grandmother’s house in Abruzzo, and every year we would harvest olives. It wasn’t presented as anything special, it was just part of Italian life, but looking back, it had a big impact on me. Food there isn’t separate from daily life or identity; it’s tied to place, to family, and to memory. That idea has stayed with me. Owning restaurants, for me, is really an extension of all of that. It’s about creating places that reflect those experiences, where the ingredients matter, the setting matters, and the overall experience feels both elevated and natural at the same time.
What can you tell us so far about Jetty Beach House MV? I am so excited for you and this new endeavor!
We’ve been having a blast developing Jetty Beach House this winter. It feels like a natural evolution of the kind of experiential dining, prioritizing of local ingredients, pairing food and drink to music, working with local artists to design the place vibe that we’ve been having fun with at Midnight Taco over the last couple years, with the added benefit of being in such an iconic waterfront location. We are so excited for everyone to see what we’ve been up to in there. I partnered with my long time friend Mike Tierney on this venture and it’s been really fun to build this place and bounce ideas off each other.
What else can we expect this season at your other locations?
At Midnight Taco we’re continuing to evolve the concept while staying true to what people already love about it. The focus this year is really expanding our tequila and mezcal program, and continuing to build the energy that’s become such a big part of the place. Music plays such a role at Midnight Taco, when you walk in and hear Rufus du Sol playing at sunset, order a cocktail, recline and take in the ambiance of the restaurant, the art on the walls, it’s a special feeling we’re kind of in love with. Midnight Mediterranean is getting a boost from the wintertime efforts of the manager, Paige Alley. She has all kinds of plans for the fast casual pick up joint this summer, including expanding our breakfast menu. We’re leaning heavier into breakfast this summer, we have some chickens coming and we’re hoping to use a lot of our own eggs for bacon egg and cheeses, we’re growing a ton of spinach and arugula in our garden this year, which should come in pretty clutch for breakfast sandos. Across all 3 locations, the goal this season is consistency and experience. We want every place to feel intentional, whether it’s a quick, casual stop, take out to bring to the beach, a romantic dinner or a full night out. If we do that well, everything else tends to follow.
For more information about all three locations, visit:
@midnighttacomv midnighttacomv.com
@midnightmediterranean midnightmediterranean.com
@jettybeachhousemv jettybeachhousemv.com
This article is published as a part of The Grapevine–a monthly email newsletter dedicated to our local events and culinary scene. Click here to subscribe to the newsletter.