$$-$$$, American, Vineyard Haven
Fodor's Review:
Open year-round, this classy restaurant has a handsome wooden bar (though it's a dry town) and local artists' work on the walls. Chef Austin Racine's mussels, steamed in garlic and ginger and served over noodles, are a favorite. For something fancier, try a duck breast wrapped in Swiss chard over a white-bean-and-duck ragout, or herbed gnocchi with garlic, leeks, roasted tomato, and chèvre. Hours tend to vary at a whim, so call first.
Member Reviews & Ratings:
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