l'étoile is vibrant modern restaurant located in an old whaling captain's house on the island of Martha's Vineyard. The menu is seasonally-driven, utilizing native ingredients such as produce, herbs, and berries from local farms and shellfish from the surrounding waters, along with fresh game birds, lamb and other meats.
l'étoile Restaurant was established in May of 1986, located then in the only Relais & Chateau property on the Vineyard. l'étoile moved in 2006 and is now thriving in its fourth season on North Water Street in the former Tuscany Inn. l'etoile's new welcoming and cozy location is highlighted by its casually elegant dining rooms, garden terrace offering outdoor dining, and its stylish bar which offers, in addition to the dining room menus, its own bar menu and an array of specialty cocktails and sixteen wines by the glass.
The Wine List has an extensive selection of French and American wines along with exceptional wines from Italy, Spain, Chile, New Zealand and Australia. A full selection of Aperitifs and Digestives are also offered.
Celebration Cakes creates cakes for weddings and special occasions customized to suit your whims, delight your eyes and satisfy your sweet tooth.
The Caviar Conection is a specialty retail outlet where you can purchase caviar and smoked seafoods served at l'étoile.
l'étoile Cooking Classes are hands-on, two+ hour classes taught by Chef/Owner Michael Brisson that take the mystery and fear out of cooking and entertaining. Weekly classes are given in the Spring and Fall. Classes and cooking demonstrations can be done in individual homes daytime or evenings December through mid-May. This is a popular dinner party option. Prices are determined by number of people and complexity of the menu.
Winter cooking classes are being scheduled now and will be listed soon on the Cooking Class page.
l'étoile is the perfect venue for your Special Occasions. The restaurant and/or garden are available for rehearsal dinners, wedding receptions and garden parties. The bar has been a popular venue for wedding after-parties accommodating up to 40 people.
We are open from late April through November. We serve dinner Thursday-Sunday evenings in the shoulder seasons and nightly from late June through mid-Septermber.
Chef Michael Brisson has been in the food industry since he was fifteen years old. His first job was at a butcher shop/fresh produce market in his hometown of Pawtucket, Rhode Island. He went on to the nearby Uncle Tony's Pizza where he got his first taste of the restaurant kitchen atmosphere. He was hooked. Michael went on to work at a Hungarian/Italian restaurant, starting as a dishwasher, moved into food prep, Viennese pastry baking and eventually ran the kitchen when he was only eighteen. He then moved to Martha's Vineyard and French cusine at Chez Pierre in the Charlotte Inn in Edgartown, where he became Sous Chef and expanded his repertoire into classic French baking. After travelling in Europe and considering attending culinary schools there, Michael ended up in Boston where he cooked simultaneously at the renowned Cafe Budapest and at the highly-rated l'espalier as Assistant Pastry Chef. He was at l'espalier for four years under Chef Moncef Meddeb and eventually held all positions in the kitchen, including Chef de Cusine. Upon hearing that the restaurant space in the Charlotte Inn was vacant, Michael and his partner opened l'etoile in May of 1986. The restaurant became well-known for it's consistently excellent cuisine and friendly, professional service. After twenty years, l'etoile and it's great staff moved to the current location at 22 North Water Street in the heart of downtown Edgartown. It is here that Michael has really spread his wings offering three menus nightly...an a'la carte, Chef's Tasting and an eclectic bar menu. Michael is still cooking on the line every night and is going into his twenty-fith year in business.
Michael and l'etoile...
Have cooked at the James Beard House as part of a Relais & Chateau Chef's Dinner.
Made President Bill Clinton's 51st birthday cake in the likeness of the Edgartown Lighthouse.
Mentored many local high school students in l'etoile's kitchen inspiring many to continue in the industry.
Has a upscale snack bar at the Chappaquiddick Beach Club called The cHappy Grille where he also caters events for the members.
Conduct and teach cooking classes in the l'etoile kitchen as well as in people's homes in the off-season.
Authored an elaborate Thanksgiving article in Fine Cooking Magazine and recently
a Strawberry Tart recipe in Edible Vineyard Magazine
Have recipes in many Cape & The Island Cook Books, the most recent one being the Morning Glory Farm Book.
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