The Beach Plum in Menemsha, Massachusetts is an upscale restaurant located inside the historic Beach Plum Inn on Martha�s Vineyard. The restaurant utilizes fresh ingredients sourced from the farmers and fishermen of Martha�s Vineyard for all menu items.
The Beach Plum serves a breakfast menu and small bites. Breakfast at the restaurant includes such fare as eggs Benedict, smoked salmon, steel cut oatmeal, Portuguese sweet bread French toast and French pressed coffee. Small bites available at The Beach Plum include warm olives, country p�t�, pickled devil eggs, cheese plate, whipped feta, oysters on the half shell, chicken salad and chilled lobster.
The food and service were very good, but the noise level made it difficult to carry on a table conversation (the dining room was full). It's BYOB. The sunset from the dining room was a nice bonus.
Honestly, this was one of the best meals I've ever had. I've eaten at Le Bernadin, Bouley, Eleven Mad, you name it, and this matched them toe for toe. I used to eat here when my parents used to bring me out there at the end of our summer share in Edgartown, but, to be honest, the food was very pedestrian. What a phenomenal turn around. The food was unpretentious but exquisitely finished. Giant ricotta gnocchis, achingly crunchy donuts, and the most perfectly toasted marble rye one could envision. Katz's would be furious tasting this bread. The view, as always, was spectacular. Our server, Jonathan, was so helpful and made the best recommendations. He personally guaranteed we'd love the ceviche and could not have been more right. Oy, these superlatives are starting to get annoying I'm sure. I will end by saying that I will absolutely be coming back when the Beach Plum reopens it's doors in 2016.
Two years ago the Beach Plum became, briefly, the best restaurant on Martha's Vineyard. An old, dowdy, boring place was transformed, both physically and with a new chef, with some truly exciting food. Alas, he left and last year the place was awful. This year, another chef and, well, a work in progress but much progress is needed. The basics are sound: beautiful room, good service, outstanding ingredients (the tuna and the chicken must be some of the best on the Island). But the preparations were utterly incoherent. Nothing worked. And the prices, even by Island standards, are truly insane. We will not return and we would not recommend it unless the food improved and/or the prices dropped to the level of other, and currently much better, establishments both Up-Island and in Edgartown.
Our second visit this Summer..and once again, a wonderful evening of delicious fare. Not to be missed if you're visiting the Island. The new chef has resurrected both the dining quality and reputation of the Beach Plum after two fairly dismal years at the hands of a much less talented chef. When you read the reviews, make sure you consider only this year's ratings. Order the "Chicken Butter" and Ceviche appetizers for a start. Entrees..they are all exceptional.
Food was way overpriced for the quality of taste that I experienced. I have been to better restaurants with better ambience.
The restaurant will not disappoint you! It was a wonderful experience with a breathe taking view over Menemsha Harbor. We were lucky to sit by the window and watching the sunset while enjoying a spectacular locally farmed meal was AMAZING!
The Beach Plum should be in everyone's dining bucket list.
The Beach Plum Inn is one of the best restaurants we've ever been to - and my girlfriend and I have eaten at some of the finest restaurants in the world. Set on charming hillside lot, overlooking the small fishing village of Menemsha and the sea beyond, the views are as spectacular as the food. The service is friendly and relaxed, yet attentive. We brought a bottle of Mum's and had an amazing night on her birthday. The menu changes daily (as any good farm to table restaurant should) so I can't make any specific recommendations, but everything is likely to be delicious.
But for the food, Beech Plum was a big disappointment this year from the very start. We expect more from this highly rated and high priced restaurant. We booked on Open Table because we called to make a reservation for the night of our anniversary, left a message, and never got a return call. We requested a table for two, inside next to a window for our anniversary. When they called the day defore to confirm our reservation I repeated the request. They didn't seat us at the window and after we were seated we noticed a nearby empty table for two. We didn't ask to be reseated. By their own admission, they were slammed unexpectedly and understaffed.
The best thing about BP is enjoying a glass of BYOB wine on the beautiful terrace watching the sunset over Menemsha Bay. No waitstaff was outside to offer wine glasses or pour wine. We went back inside to ask and were told someone was out there. Not true. Finally someone brought jelly jars - yes, jelly jars - to a nearby group. We asked for them, too, and never got them. By that time, it was time for our reservation. We loved the sunset even without the wine. The place was super noisy. As there was no outside dining that night because they were setting up for a wedding the next day, I think they crammed more people inside. No wine glasses, just jelly jars! Our waiter told us they were short because they had returned their rented glasses earlier this week. Really? With a wedding the next day? We had to ask for our bottle of wine to be opened. Eventually we got real wine glasses.
Our dinners were very good though not exceptional - yellow fin tuna and slow cooked lamb shank with polenta in a rich broth. The greens, radish , and goat feta cheese salad would have been better if you could find more than a few morsels of cheese. Not enough ingredients for the unexpected crowd?
Our waiter and the entire staff were pleasant but in a hurry. They couldn't be attentive. We sensed their frustration.
my wife and are vegetarian and the waiter asked the chef to prepare something special. and it was: a delicious mushroon, cherry tomatoe saute on silky potatoe puree, all with local ingredients. it was beautifully seasoned and just the right potion size. this is an exceptional dining experience.
It seems to b a trend on the island to offer small plates. This restaurant follows the trend. But a strange menu. Scallops with pork belly???Prices r inflated due to byob but $47 for chicken is still hard to swallow. Chicken pate was good but hard to know what to expect when they call it chicken butter. Service was fine. Things came hot but not sure I would go out of way again to get there. Chilmark tavern better option in my opinion. Bit noisier without the smaller ambiance but better food