l'étoile is vibrant modern restaurant located in a restored historic 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.. l'etoile's welcoming and cozy location is highlighted by its contemporary and casually elegant dining rooms and tented garden terrace areas offering outdoor dining in warmer months. There is a stylish bar which offers, in addition to the dining room menus, its own bar menu and an array of specialty cocktails and a large selection of wines by the glass.
The wine list has an extensive selection of old and new world wines selected by the Chef-Owner. A full selection of Aperitifs and Digestives are also offered.
l'étoile is the perfect venue for your Special Occasion. The restaurant and/or Tented Patio Dining area are available for rehearsal dinners, small wedding receptions and Brunches. No large group events are held in high season, July 1 through September 21, 2014 with the exception that the whole restaurant is rented out for that event.
We are open from late April through November 30th. We serve dinner Thursday-Sunday evenings in the shoulder seasons and nightly from June 12th 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 thirtith 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 operates the snack bar consession at the Chappaquiddick Beach Club called The cHappy Grille where he
offers a healthy take on beach/snack bar food. He also caters evening eventson site for the members.
Has authored an elaborate Thanksgiving article in Fine Cooking Magazine and recently
had an article featuring a Strawberry Tart recipe ceated 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 Farm
"A Family Feeds an Island"