Chef Michael Rottman and Sommelier John Clift of Atria - Martha’s Vineyard, MA

137 Main Street, Edgartown
Martha's Vineyard, MA 02539
(508) 627-5850
Hours: Mon- Sun 5:30pm to 10pm

Chef Michael Rottman is a Connecticut Yankee in Martha’s Vineyard who's natively in tune with the growing seasons and has a slight-of-hand gift for New England ramps, corn, and sea fare preparations. At Atria he combines traditions of both New England cookery and the enduring island restaurant itself with a contemporary mindset and a healthy respect for the island's indigenous foodstuffs, such as backyard turnips and Katama Bay oysters (keep an eye peeled for caviar caveats and foie gras flourishes). Sommelier John Clift's pairings are sophisticated yet delightfully lacking in pretension and may also surprise, as with his pairing for Rottman's Braised Veal Cheek with Turnip, Chèvre Feuille de Brick, Gremolata, and Watercress Oil:Merlot, Duckhorn, Napa Valley, California, 2009. Large lattice picture windows encase the wrap around outer dining room of the converted old Edgartown house that is Atria, where early-American style chairs slide up to white-clothed tables fragrant with flowers from the garden.

Recommended Dishes:
  • Katama Bay Oysters Two Ways: On the Half Shell with Pickled Ginger Mignonette and Spring Radish; and Fried Oyster in Cauliflower-Goat Cheese Soup. Pairing: Pinot Noir/Chardonnay Blend, Domaine Carneros Brut, Napa Valley, California, 2008
  • Ahi Tuna Tempura with Miso Vinaigrette, Sea Greens, Tobiko, Crispy Nori, and Ponzu. Pairing: Granache Blanc/Viognier/Claret Blend, Domaine de Mourchon, Côtes du Rhône, France, 2011

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