A summer spent on Martha's Vineyard inspired the look and feel of this gourmet takeaway, a labor of love for former Chez Panisse pastry chef Charlene Reis and her husband Paul Alberstam — who left a gig as executive chef at Hotel Vitale's Americano Restaurant to focus on this quaint purveyor of fancy-restaurant-quality meals meant to be eaten elsewhere. Menus change monthly, but always include meat entrées, pizza, salads, sandwiches, and side dishes. Picnic provisions include fried Fulton Valley chicken and grass-fed Hearst Ranch meatballs. Topping it off is Blue Bottle coffee and unapologetically indulgent desserts such as chocolate-caramel tarts and lemon-meringue cupcakes.
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Most produce is sourced locally; many ingredients are organic; all meat is antibiotic- and hormone-free.