Dining Out

Crisply cooling and refreshing with the added “medicinal” benefit of the quinine in tonic, this most patrician of drinks evokes the most patrician of Island towns: Edgartown. In summer. On a dock. Under a flag. Wearing pink.

“It’s crispy and delicious, almost a little sweet,” says Tim Broderick, a man who knows his fluke. The Chilmark fisherman was the host of last year’s fisherman’s fish fry, an annual tradition to mark the end of the commercial fluke season and a chance for the fishermen to slow down and enjoy this summer specialty they unload daily on Menemsha docks. Their method was simple and classic: they rolled the fluke in flour seasoned with just salt and pepper and plunged it into the deep fryer, serving it alongside fried clams, garden salads, and other potluck dishes.

Peruse the shelves at Vintage MV Wine and Spirits in Edgartown and you may walk away with a fresh perspective, along with a choice bottle or two.

This spring’s Martha’s Vineyard Wine Festival offered plenty of new tastes to try, and several Island restaurants and package stores made discoveries that they’re now offering customers. The spirits we sampled inspired us to share some lively summer drink ideas.

For the last thirty-five years, Jean Dupon has owned and operated Le Grenier at 96 Main Street in Vineyard Haven, serving French cuisine in the second-story restaurant and cultivating a devoted clientele. But now he’s ready to say au revoir to all that – the restaurant industry and its fifteen-hour days. “I’m sixty-nine years old,” he says. “It’s time to relax.”

Creative mixologists are using fresh garden ingredients to concoct tasty new cocktails that will truly wet your whistle.

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Dining Out