Martha’s Vineyard is an eclectic collection, a beautiful harmony of mismatched people, clothes, and cultures. The American melting pot personified on the streets and in the restaurants. So when the island tourist or local is found wandering the streets of say, Circuit Avenue in search of a dining delight, it should come as no surprise when you stumble upon the Oyster Bar, seemingly ripped from the crowded streets of New York City, out of place but certainly at home on Martha’s Vineyard.
Arguably the vineyards best raw bar, the chic interior just screams New York City but the service staff, educated and endearing remind you that yes you are still on the island, and you’ll be in good hands for the duration of your gastronomic endeavor.
My endeavor started with asking my waiter what wine would be good, to which he suggested a deep red, Cabernet Sauvignon. Typically a beer guy and intimidated by anything that lists prices by the glass or bottle, I found my waiter’s knowledge and confidence refreshing.
Eating at Oyster Bar, by the large picture windows perfect for people watching (practically a national pastime here on the Vineyard) was also the time I took the opportunity to enjoy six oysters on a half shell. You can choose any number of oysters, but I went local with fresh Oysters from Katama. In a world of processed and pre-packaged, eating something from the waters which just earlier that day I was happily swimming is an distinctly unfamiliar, yet excellent feeling. The fruits of the local waters did not disappoint. Arguably the highlight of my meal, the fresh raw oysters were perfectly complimented by a dollop of horseradish and a sprits of lemon.
My entrée was a filet mignon, well prepared by their competent chef, Abraham. I asked Abraham his last name, he replied, “just Abraham.” Normally I’d be uncomfortable with single-naming someone, grouping him with the likes of Madonna or Cher or The Situation, but when one of the managers explains “We are so very lucky to have [Abraham]…this place wouldn’t be the same without him” he has definitely earned such an honor.
At the encouragement of my server, I also ordered a side of lobster macaroni and cheese and the locally grown asparagus. The lobster macaroni and cheese was deep and rich and not for the faint of heart of calorie conscious. Which large lobster claws and shaving of parmesan cheese it is an indulgence you’ll only find here on the Vineyard. The asparagus was fresh and well prepared; an excellent complement to the tender filet I was still enjoying.
I closed out the night by ordering an espresso and a chocolate lava cake. I figured that, having already eaten more than my share of rich lobster macaroni and cheese, steak, and oysters I’d have to indulge in an even richer dessert. Too many bad meals had left me jade; believing my entrée would not be outdone by my dessert. I was wrong. Dessert was excellent and the espresso just the caffeine boost I needed to get me out of my booth and back onto Circuit Avenue.
I left Oyster Bar another satisfied patron, ready to return another day for great atmosphere and good dining.
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