is chef-owned & operated. Our focus is on guest satisfaction We offer an inventive & fresh, seasonally-driven menu 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. Dine in our contemporary, casually elegant dining rooms or outdoors on our festive tented Patio.
is a stylishly intimate and vibrant destination to enjoy a "Startini" or other cocktails before or after dinner. A cozy corner table or a seat at the lively bar are the perfect place to have a drink, a relaxed meal or small plate from the eclectic bar bites menu featuring shared plates and lighter fare. We pour 18 Wines by the glass. Our full dinner menu is also offered in the bar.
We are located in The Sydney of Edgartown
a boutique accommodation in the heart of downtown Edgartown
is available for rehearsal dinners and small wedding receptions and group celebrations* in the Indoor Dining Rooms or on the Tented Outdoor Patio
Email [email protected] to request our Group Event Information form for more detailed information on the size of groups we can accommodate, availability and costs.
*We do not do large group events in high season, July1st through September 21st, with the exception of the entire restaurant being rented out for the event.l'étoile is the perfect venue for your Special Occasion.
We are open from late April through November 30th. We serve dinner Thursday-Sunday evenings in the shoulder seasons and nightly from June 15th through late-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 as a dishwasher. 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 is doing what he loves best, cooking on the line every night steering l'etoile in it's thirtysecond 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 authored an elaborate Thanksgiving article in Fine Cooking Magazine and had an article featuring
a Strawberry Tart created for Edible Vineyard Magazine as well as a holiday baking class featured in
Cape Cod Life Magazine titled "Baking with love"
Has has recipes in many Cape Cod & The Island Cook Books.
The most recent being Morning Glory Farms "A Family Feeds an Island"