This past weekend, a new restaurant opened in Woods Hole. It’s been the talk of the town for months now — especially among locals who are dying for a change. We were counting down the days.
The restaurant, which sits next to the draw bridge and looks out onto the water, has an old-school, Mystic Connecticut kind of charm. New owners Molly and John Wilson have revamped the space while keeping its original core intact; casual, but with the feeling that you are in someone’s beloved home.
When we arrived, the restaurant was bustling. Side note: I love the charcoal wall color they chose. It makes the space so much more intimate.
I knew we would be in good hands with the cocktails, which were all created by Molly’s sister, Chelsea. She has the touch of gold when it comes to making drinks (it is both dangerous and incredibly fun to go over to her house). Kevin ordered the Mezcal Gimlet and promptly named it in his top five favorite drinks. I ordered the Queen Bee (gin, honey, lemon and sparkling wine).
And holy shit. The food.
To start, we ordered the bread with radish butter (made daily, presented warm, definitely worth buying), and then the goat cheese gnocchi and crispy pork shoulder. Chef John has mastered the art of a successful dish — the textures, the punches of acidity. He knows when to add something crispy and rich (pork belly) and when to brighten (pickled watermelon rind).
For the entrée, we split the steak with bokchoy and togarashi fries. Togarashi fries=GENIUS.
Also, it’s worth noting: for their second night open, I was really impressed by how smoothly the restaurant was running — our water glasses were never empty, our food came promptly, and the staff acted as a team.
Clearly, I can’t rave enough about this place. If you are ever in the area, I highly recommend stopping by the Water Street Kitchen. You can see their full menu here.