Eating Is Everywhere Again

The tip jars have fresh pleas (“college tuition,” “ticket to Europe”) in the takeouts. The white aprons are pressed in the posh establishments. We can eat up-Island, we can eat by the sea, and for the moment we can still eat BYOB in Tisbury (by summer’s end, beer may be on tap).

Chefs we welcome with open mouths are teasing us with new menus. Restaurant owners are teasing us with special deals.

And speaking of special, the year-rounders offer a big tip (of the hat anyway) to those chefs, baristas and restaurateurs who did the off-season with us — glad as we are to have more options, we have hardly wasted away all winter, thanks to your creativity and commitment. Thanks.