EAST FALMOUTH — In February, Brandon Baltzley and Laura Higgins-Baltzley, who both worked at Ribelle in Brookline, opened The 41-70 in Woods Hole. The space was formerly home to Phusion Grille, and owner Carol Grigas stayed onboard as an owner in the new project. But Baltzley and Higgins-Baltzley have just moved on to a new project, reports the Globe.
"Although business was good, and people enjoyed the food, we found that our integrity was often compromised," Baltzley said via a press release. "At the end of the day, we did not have the control to make pertinent decisions in running the restaurant. Therefore, we are taking this lesson and getting into business for ourselves." The duo plans to open a new restaurant in the Falmouth area in 2017, aiming to "execute affordable yet elevated interpretations of Cape Cod cuisine through through the use of native ingredients and traditional techniques."
While they’re building their restaurant "from tile to spoon," they’ll host a series of summer pop-up dinners at Coonamessett Farm in Falmouth under the name The Buffalo Jump, with five- to seven-course, BYOB dinners every Monday through Wednesday, starting on July 4. The $70 ticket includes an optional farm tour before or after the meal, and the dishes will include ingredients foraged around the Cape as well as produce from Coonamessett Farm, Pariah Dog Farms, and the chefs’ own farm. Some free tickets are available for members of the local food industry, who must write a brief essay to apply for a seat.
MARTHA’S VINEYARD — Earlier this year, Bistro du Midi executive chef and founding partner Robert Sisca departed for Providence to be corporate executive chef at ProvidenceG, a luxury apartment development with three restaurants — GPub, Rooftop at the ProvidenceG, and Garde. Last week, Sisca and the group (G Hospitality) opened Garde East on Martha’s Vineyard (52 Beach Rd. in Vineyard Haven).
"The one-of-a-kind farms and purveyors on the island are remarkable and it is a true gift to have the ability to utilize their ingredients for the menu at Garde East," Sisca said via press release. Garde East’s menu changes frequently due to the seasonal, local sourcing, but in general diners will find raw and barely cooked seafood; salads; fish and meat entrees (including a lobster roll); larger entrees to share (such as a tomahawk ribeye); and sides. There’s also brunch, which includes dishes like a dry-aged brisket burger with Grey Barn Bluebird cheese, salumi, and fried egg; duck confit French toast with rhubarb and cured egg yolk; and earl grey-cured wild salmon with poached farm eggs and béarnaise.
The beverage selection is focused on wine, particularly white and rosé, and there are wine-based cocktails as well.
MARTHA’S VINEYARD — The Celestial Group, which owns 20byNine in Oak Bluffs, recently opened Down Island nearby (6 Circuit Ave.) Partner Adam Jaime tells Eater that Down Island features "communal-style, casual fine dining" — a five-course menu for $49/person, with optional wine and beer pairings.
The restaurant features produce, meat, seafood, and poultry from "responsible sources," according to the website, and the menu changes constantly. Today’s menu includes a local fluke crudo, house-made pasta with lobster, a Wagyu ribeye, and more.
Sister restaurant 20byNine is three years old and features a substantial whiskey selection, along with casual snacks, small plates, charcuterie, and cheese boards.