The restaurant at Chilmark’s Beach Plum Inn will open this May with a new head chef. Josh Aronie, who led the kitchen at the nearby Home Port Restaurant last summer, will oversee both restaurants this year.
Saturday was the last night at the Ocean View for the ownership of Ron and Peggy Jackson who have owned the popular bar and restaurant for 36 years. The place was packed, as always, this time with friends, family and former employees.
The tapas-style restaurant and bar opened two weeks ago at 11 North Water street with a changed interior but familiar owners. Siblings Nell, Will and Geoghan Coogan also own the Wharf Pub just around the corner.
The Oak Bluffs selectmen have approved the transfer of an all-alcohol license from Ronald and Margaret Jackson to Michael Santoro, a local restaurateur and a selectman. The Jacksons have owned and operated the Ocean View for more than three decades.
Jackson and Mary Kenworth, owners of State Road Restaurant, have entered into an agreement with Saltwater owner Reid (Sam) Dunn to purchase the restaurant. The sale is expected to close on Nov. 4.
The classic French restaurant that has been a Main street fixture in Vineyard Haven for 37 years, will come under new ownership this fall. Susan and Stephen Bowen, who own the Waterside Market and Blue Canoe Grill, are the new owners. A closing is planned for Nov. 28.
The Coogan family, owners of the nearby Wharf Pub and Restaurant, plan to open a restaurant named Rockfish at 11 North Water street in downtown Edgartown.
On a warm Monday morning, Scottish Bakehouse owner Daniele Dominick sits in her comfortable Oak Bluffs living room reading to her 17-month-old son Rocco who is snuggled in her lap.
A surge of new restaurants in Edgartown and Oak Bluffs have filled new niches to expand offerings outside the norm, from gluten-free pizza to a whiskey bar.
Ten years ago looking for a change of pace, Scott Jones and Kell Hicklin left their suits and ties down south and bought the Lambert’s Cove Inn and Restaurant in West Tisbury.
“Who would’ve thought we’d be bottle feeding goats four times a day?” said Mr. Hicklin. “It’s a long way from the corporate world.”
