- CAPE COD
- MARTHA’S VINEYARD
t’s hard to find and easy to miss, but keep looking: American Seasons offers expertly crafted seasonal fare from the island’s small farms, including such exotic meats as elk (above), goose, venison, and a pork belly-and-octopus plte, all depending on the season (get it?). The rustic interior includes harvest-scene murals and tables painted in quilt-style patterns, but it all manages to seem hip—romantic, even, with candles on the table and an all-American wine list. There are more conventional offerings, too, including standout, fresh-caught seafood. If it’s on the menu when you visit, try the American Seasons Fish and Chips: potato-wrapped rare yellowfin tuna with crushed English peas and lemon confit.
There were more than 100 farms on Nantucket in the 1850s, many of whose owners went off on whaling ships while their wives tended the cattle and the fields. Often the men returned to find their wives had made more money from the farms than they had on their whaling expeditions.
April though mid December, Thursday through Monday, 5:30 p.m. to 11 p.m.
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