A slick, full-color Vogue magazine spread spotlighting a glamorous Martha’s Vineyard destination wedding was published online and then abruptly taken down Tuesday night.

West Tisbury selectmen gave the Lambert’s Cove Inn permission to serve food and alcohol outdoors this summer.

The West Tisbury zoning board of appeals this week denied a request from the Lambert’s Cove Inn to expand by adding guest cabins on the property.

The new owners of the Lambert’s Cove Inn hope to expand their facilities with the construction of five new guest cabins, they told the West Tisbury zoning board of appeals Thursday evening.

The Lambert’s Cove Inn has been purchased once again, and according to all reports will be the repository of the new owner’s hopes and dreams.

The Lambert's Cove Inn sold for $5.5 million. It will remain an inn and restaurant, the new owner said.

Joe DaSilva has been out of the public eye and off the public plate recently, working as a private chef. But this season, he has returned to the Lambert’s Cove Inn.

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.”

The sale of beer and wine has begun in two West Tisbury restaurants. Last Friday marked the first night the Lambert’s Cove Inn and State Road Restaurant sold beer and wine, thanks to last-minute license approval from the state Alcoholic Beverages Control Commission.

Both restaurants received their permits late Friday afternoon, shortly before the dinner hour. Lambert’s Cove Inn co-owner Scott Jones said he was not expecting it for another two weeks.

By REMY TUMIN

Max Eagan has always known the kitchen is where he belongs. He’s worked in restaurants since he was 14, studied under Island chefs such as Joe DaSilva and now he’s the executive chef of the Lambert’s Cove Inn, all without ever stepping foot in a culinary school.