During his first visit to the Vineyard, new State Road chef Randy Rucker had something of a religious experience with a 350-pound bluefin tuna in Menemsha.

The Tin Hangar delivers on the promise of casual dining for year-rounders.

When encountering a Vineyard sushi bar, one will find raw fish, rice, seaweed, and, most likely, Chef Chunxiang Ni, known to most as Tony.

An Oak Bluffs restaurant that served President Obama last week has been thrust into a storm of criticism on social media following a dispute between the restaurant owners and several patrons.

At night the side streets of Edgartown go dark and quiet. But just a few blocks away on Main street, the beat of late night dining and dancing has reinvigorated the town.

It’s 7 a.m. on a warm summer morning and the smell of bacon wafts out the side door of 7a Foods. Chef and owner Dan Sauer stands in front of the stove in jeans, making breakfast sandwich after breakfast sandwich.

Choice is not an option at the latest addition to restaurant row in Oak Bluffs. The owners of Down Island put diners in the capable hands of chef Scott Cummings.

Vineyard native Chris Fischer will offer only the finest and freshest ingredients when The Covington opens its doors next Wednesday.

Garde East recently opened in the building that formerly housed The Blue Canoe. Chef Robert Sisca was sous chef at Le Bernard in in New York city and executive chef at Bistro du Midi in Boston.

With the sale of Flatbread, a musical era at the building that once housed The Hot Tin Roof comes to a close. New owner Brion McGroarty will open a restaurant named Tin Hangar.