Lure
31 Dunes Road
Edgartown, MA 02539
508-627-3663
Lure, located at the Winnetu Inn & Resort on the South Shore of Martha's Vineyard, features a casually elegant dining room for all occasions as well as laid-back lounge complete with a fresh raw bar, creative signature cocktails and a spectacular ocean view.
Designed to change with the seasons, Lure feels open and airy in the summer months, and warm and cozy when the weather cools. The menu, appealing to visitors and locals, showcases native seafood in combinations that bring out the fresh, pure flavors. The carefully constructed, American-leaning wine list was also designed with an eye to seafood pairings.
Lure Launches Spring Wine Diner Series
Getting ready for an early season excursion to the Vineyard? Lure at the Winnetu Hotel is launching their 2008 Spring ...
First Martha's Vineyard Annual Harvest
Make your way to the first annual Martha’s Vineyard Annual Harvest this month to enjoy a festive, weekend-long celebration ...
Chef Mark Goldberg's Got a New Gig
Another talented Boston chef forsakes city living for summer on the Vineyard.
Mark Goldberg
Chef at Lure
Chef Mark Goldberg takes the helm as the new Executive Chef for Lure, the casual fine-dining restaurant at The Winnetu Oceanside Resort in Edgartown on Martha's Vineyard. Most recently the Chef de Cuisine at Mistral, the acclaimed French-Mediterranean bistro in Boston's South End, Goldberg brings a native's affinity and nearly a decade of New England-based culinary experience to this critically-acclaimed island favorite.
Raised in Hingham, Massachusetts and a graduate of Newbury College for Culinary Arts, in Brookline, Massachusetts, Goldberg started his professional career at Top of the Hub on the panoramic 52nd floor of the Prudential Center.
After three years rising through the ranks at the Top of the Hub, Goldberg left the East Coast to become Chef Tournant at the award-winning restaurant and resort, The Lodge at Koele in Lana'i, Hawaii. After spending two years on a Pacific island, Goldberg returned to the Northeast and to the Top of the Hub, where he took a position as Sous Chef. In December 2000, he was invited by Chef Jamie Mammano to join him as Sous Chef at Mistral. Four years later, he was promoted to Chef de Cuisine and was responsible for Mistral's entire kitchen.
Chef Goldberg brings to Winnetu a passion for farm-to-table cuisine and a penchant for introducing the freshest, local ingredients to traditional New England cooking. He draws his bounty from locally farm grown produce and trusted island purveyors including the 200-acre Farm Institute in Katama, a non-profit agritourism venture next to Winnetu that dates back to the early 20th century. Under Goldberg's direction, all of Lure's seafood and shellfish will be from "safe waters," as determined by the Division of Marine Fisheries and most will come from a local fish monger.
Chef Goldberg makes his return to island living, this time on the Atlantic side, with his wife and two young daughters.
- Chanterelle
- 1. noun A wild and nutty mushroom with a trumpet-shaped head.
- Fricassee
- 1. noun A thick, chunky stew of meat (often chicken or veal), vegetables and sometimes wine.
- Gratin
- 1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
- Lemongrass
- 1. noun A lemon-scented herb used liberally in Thai cooking.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Ponzu sauce
- 1. noun A Japanese mix of soy sauce, lemon juice or rice vinegar, sake or other liquor, seaweed and dried bonito flakes.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Yuzu
- 1. noun A tangy citrus fruit with flavorful rind.