Lure
As Featured In...
From Travel + Leisure, Aug 2004
“The latest addition to the Vineyard's restaurant scene is Lure, where chef Ed Gannon, formerly of the Four Seasons Hotel Boston, prepares local Sweet Neck Farm oysters on the half shell and thyme-roasted Chatham cod served with porcini mushrooms, leeks, and shallot-whipped potatoes....” MORE>>
lastArticle = 8/2004 and lastAward =
