Dinner at Lucky Hank’s Voted #1 New Restaurant by Boston Magazine
The last time we were on Martha’s Vineyard was in September, 2012, when we arrived in time for the Grand Opening of Lucky Hank’s in Edgartown where our son, Daniel Finger, is Executive Chef. We loved the dishes that we devoured at the pre and grand openings, and were eager to return for brunch the following day, but alas, Hurricane Sandy had other plans. Instead, we raced off the Island on the last ferry and sped south before gas and electricity ran out and many roads were flooded and closed. After a long year’s wait, we finally returned to Lucky Hank’s to make up for lost time!
We relaxed with a kir in wicker chairs in the front garden, then moved indoors for a tantalizing feast on the first day of autumn with creative dishes on and off the menu. What an enchanting way to celebrate the solstice!
Autumn Wreath Salad Photo: Marguerite Jill Dye
Autumn Wreath Salad
The salad was so colorful and festive that, as an artist, I had a fleeting thought of painting it first, but I quickly came to my senses. Fresh-off-the-farm arugula, heirloom tomato salad with astounding hot Fried Green Tomatos with a crusty coating on top! (The Chef’ may be Swiss-trained, but his Dad is a Tarheel from North Carolina) and green tomato relish kissed with a red wine tomato vinaigrette. It even inspired me to rename it (which may cause a little confusion when you order it.)
Grilled Shrimp on Rosemary Skewer Photo: Marguerite Jill Dye
Grilled Shrimp Skewer
Grilled shrimp on a rosemary skewer rested on a bed of arugula. Chef’s hummus and brilliant crimson chili sauce were adorned with olives (awesome!) and cucumber slices with refreshing mint. Before entering a culinary trance I wanted to mention that the organic, diverse produce has all come from Morning-glory Farm a few miles from Edgartown.
Georgia Banks Scallops Photo: Marguerite Jill Dye
Georgia Bank Sea Scallops
Just off the Massachusetts coast and northward lies the Georgia Bank where these humongous, sweet sea scallops contentedly grow. Sautéed and served over a marriage of orzo and Israeli couscous, they are decorated with tiny, tender purple baby eggplant and those delectable flavor-bursting greens the Chef uses like brushstrokes in composing his edible art.
Tenderloin Tips Photo: Marguerite Jill Dye
Tenderloin
Butternut squash purée topped with OMG melt in your mouth tenderloin in a savory mushroom sauce. Phenomenal!
Jerk-Fried Chicken Photo: Marguerite Jill Dye
Duane’s entrée
Jerk-marinated fried chicken from an organic, Massachusetts farm over a mild but spice-filled mound of red beans and rice with avocado and a serving of crispy bok choi.
Roasted Apple and Pear Crumble in Mason Jar (new dessert each day) Photo: Marguerite Jill Dye
Grand finale!
We thought we didn’t have room for dessert until it arrived. We did! We shared a mason jary filled with warm roasted apple, pear, candied pistachio nuts and graham cracker crumble with vanilla ice cream and freshly- whipped cream… A heavenly end to a winter solstice feast!
Brunch at Last
After waiting for the Eggs Martha’s Vineyard for a year, I was determined to try the enticing brunch. A generous amount of warm lobster was served over English muffins with the perfect Hollandaise sauce. Wow! It’s my new favorite breakfast anywhere, ever, and was well worth the wait!
Lucky Hank’s is open year round for breakfast, lunch and dinner and was recently awarded Best New Restaurant on Martha’s Vineyard by Boston Magazine. Lucky Hank’s is not to be missed, and definitely to be repeated! 218 Main Street, Edgartown; tel. 508 939-4082
Marguerite Jill Dye
Marguerite Jill Dye is an artist and writer and is currently writing a book about her experiences walking the pilgrimage across Northern Spain, the Camino de Santiago de Compostela with her husband, Duane Finger. It will include the plein air watercolors and sketches she did along the Way of Saint James. She and Duane love to visit their son, Chef Daniel Finger, who has introduced them to some of the finer things in life such as the fare at Lucky Hank’s!
