Martha's Vineyard Island-to-Table Dining at the Harbor View

Artisan, fresh plates are what chef Nathan Gould artfully prepares here at Water Street and Henry's, Harbor View Hotel's vaunted on-site dining venues

Harbor View Hotel
Chef Nathan Gould at work in his kitchen.

Artisan, fresh plates are what chef Nathan Gould artfully prepares here at Water Street and Henry's, Harbor View Hotel's vaunted on-site dining venues. But vaunted not in a snooty but genuinely tasty way via small plates that change almost bi-monthly reflecting the island's most seasonal ingredients. Recent choices include pumpkin gnocchi served with house-made lamb bacon and whiskey butter or wood-smoked grilled oysters with fennel butter.

Here, it's equally cool to be chic as well as letting off steam after a long day fitting pipes or remodeling a kitchen. Guests in cocktail dresses mingle comfortably with flannel shirts and jeans. I'm thinking the lack of pretension is somewhat due to Gould's unvarnished preparation of Vineyard bounties starting with a full-service raw bar stocked with fresh-picked oysters from nearby Katama Bay as well as seasonal Island ingredients ranging from seaweed, sassafras, and rose hips to herbs and vegetables sourced from a 600-square-foot garden of raised beds.

Water Street is Harbor View's definitive restaurant, with a graceful Victorian dining room framed by panoramic ocean views and Edgartown Lighthouse, elegant white columns, gleaming dark hardwood floors, and a skylight that floods the space in natural light by day while offering stargazing opportunities on clear nights. The menu is complemented by an eclectic assortment of wines  with a minimum score of 90 as well as regional small craft brews. If you're here on Sunday, don't miss their famous Sunday brunch marked by a wide offering of fresh baked goods from pastry chef Nikolas Mastalerz.


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