News and Reviews

Boston Magazine – 2013

2013 “BEST Inn, Martha’s Vineyard”
(View Article)

Cape Cod Life Magazine – May 09′

2009 “Best Place for a Wedding”
2009 “Best Romantic Restaurant”
(view article)

New York Times, cover of the “Escapes” section

“More than Breakfast”, August 31, 2007.

Cape Cod Life Magazine

The Silver award for the best Inn on Martha’s Vineyard

Martha’s Vineyard Magazine

Runner up as the Best restaurant on Martha’s Vineyard

Cape Cod Travel Guide

Editor’s Choice

Lifestyles Magazine – June 06

“Magical Martha’s Vineyard”

Cape Code Life Magazine

Silver winner, Best Romantic Restaurant

Cape Cod Life Magazine

Editor’s Choice, Best Fine Dining Restaurant

2008 Editor’s Pick

by Destination Insider

2008 Best of West Tisbury Award, by the U.S. Local Business Association (USLBA)

The USLBA “Best of Local Business” Award Program recognizes outstanding local businesses throughout the country. Each year, the USLBA identifies companies that we believe have achieved exceptional marketing success in their local community and business category. These are local companies that enhance the positive image of small business through service to their customers and community.

Intermezzo Magazine, Issue 18

B.Y.O.B Nights on Martha’s Vineyard

Drive out of Vineyard Haven on State Road toward the “Up Island” towns, and you are immediately plunged into a countryside of oak trees and cleared fields that bear testament to the islands agricultural heritage. In one of those clearings in West Tisbury is the Lambert’s Cove Inn & Restaurant. The new owners Scott Jones and Kell Hicklin, have converted the 1790 farm house into an elegant yet comfortable inn & restaurant that reflects their Atlanta heritage. Inviting english-style sitting rooms have been added, and the dining room now overlooks a sylvan salt-mineral swimming pool, a view we enjoy as we work through our sophisticated meal. My wife says the halibut with the Israeli couscous is the best fish entrée’ she has had in years of dining on the island, and my braised veal cheeks with sweet corn, English pea risotto and a Madeira reduction show Chef Joe DaSilva’s ability to blend style with substance. By Roger Morris.