Dining Down Island

On arguably the busiest week of the entire summer on Martha’s Vineyard, we headed to Oak Bluffs for an early dinner at the island’s newest restaurant, Down Island. You may have heard of this little spot down the sea green ramp off Kennebec Avenue – it was recently host to the Commander in Chief and First Lady.

As we sat down at the “bar” (the restaurant doesn’t have a typical bar, but rather beer, wine and pre-mixed cocktails served from a long wooden bar) we realized immediately we’d be in good hands. In fact, the hardest decision we would have to make all night is what type of white wine we would have to complement our meal. That’s because Down Island serves a set dinner, meaning the culinary choices are already made by chef Scott Cummings and his expert team, leaving you to sit back, relax and enjoy as the courses stream out of the kitchen at a comfortable pace.

With our Sancerre in front of us, we enjoyed a first course of roasted carrots with citrus, yogurt, harissa and almond – a fan favorite according to our attentive server. While another highlight of the meal was the island-caught bass with romanesco broccoli, potato and local eggplant, we were wowed when it came to dessert – a “cherry bomb” complete with shortbread, hibiscus meringue and pistachio. The flavors were so dynamic, it was hard to believe we weren’t in a Michelin-star restaurant in New York.

After chatting with owner Adam Jaime (who also owns sister restaurant and neighbor 20byNine), we learned one of the biggest challenges during the restaurant’s first two months in business was “convincing people to allow us to make their dinner choices completely for them,” but, “people are enjoying it so far.” And it’s hard to imagine not enjoying the menu, which relies heavily on fresh, island to table food. In fact, Adam and Scott’s concept lends perfectly to the Vineyard vacation vibe, allowing guests to truly unwind and enjoy the company and food around them, without stressing about what to order next.

Vineyard veterans may be surprised by Adam’s choice in location for the restaurant (some may know it as the former spot of The Dive Bar, which name described the spot to a T). Yet, the subterranean space with few windows has undergone a complete transformation, the restaurateur chose a palate of sea green because he believed it reflected the island mentality. “We are trying to whisk our guests away from the hustle and bustle of Oak Bluffs,” said Adam. And it’s worked. You’d hardly know that the crowds of Circuit Avenue were just steps away.

And as we sopped up the last of our delicious cherry dessert we had to ask just one last burning question: “What was it like having the President of the United States in for dinner?” To which Adam responded, “He and his wife were both very gracious and very laid back. It was exciting to host their party and watch them seem to really settle in and enjoy themselves. We’ll never forget that honor.”

As the restaurant’s first summer season heads to a close, Down Island has certainly made a name for itself and not just because of a certain high-ranking visitor, but for its local-first, flavorful and creative menu and a revamped space which will simultaneously wow and relax any visitor.