How a New Generation of Hoteliers and Chefs Is Creating a More Inclusive Martha's Vineyard
"A Caribbean-focused restaurant operating out of a town VFW hall that pairs homelike, communal surroundings with meticulously executed dishes—from conch chowder to paper-cooked local fluke and celebrated jerk chicken—reflecting the chef’s CIA training and island-seasonal sensibilities and offering some of the most sophisticated flavors on the island in an intimate, unpretentious setting." - Jennifer Wilson Jennifer Wilson Jennifer Wilson is a New York City-based writer specializing in Eastern European arts and culture. Her work has appeared in The New York Times, The New Republic, The New Yorker, Travel + Leisure, and The Nation, among other publications. Travel + Leisure Editorial Guidelines
.png?w=88&q=75&f=webp)
