Over the past year, The Ritz has become a contender in the restaurant scene on Martha’s Vineyard. With Chef Ben DeForest taking over the kitchen all Winter long, the food there has become quite an Island topic.
With Red Cat back open, Ben is not there as much, but lucky for us, a chef who trained and has worked with him is in the kitchen, Colin Coyle. Colin has worked with Ben for a number of years, and like Ben, is very creative with his food.
Colin enjoys using creative processes and great ingredients. He seems to bring a gastro-pub vibe with him. What he’s also brought is brunch. Not a full-fledged brunch menu, but a special addition or two that are available on Sundays.
Brunch Bliss on Circuit Avenue
If you read the On Point blog, then you know I am a fan of the new Ritz. With that said, I even have a table I like to sit at when I go there. Lucky for me, last Sunday, when I went with my friend Cameron, it was available. I like to sit by the window, people watch, and be able to check out the bar crowd too.
At first, I was a little bummed that there wasn’t a special menu dedicated to brunch. However, the special that Colin had for the day sounded amazing. A steak sandwich with eggs arugula, and cheese and potatoes. I had try it, and Cameron ordered it without the bread. Sadly I am a carb junkie.
From the regular menu, we ordered a side of Tater Tot Fondue. While we were enjoying our mimosas and carefully crafted Bloody Marys, the most amazing thing I’ve seen in a long time was placed before us.
The Tater Tots Fondue. I think many of us have a secret love of tater tots — stealing our kids, looking at them longingly as you pass by them in the frozen food isle at the grocery store, but here, with this dish, you can savor every bit of that fried potato goodness.
These were perfectly cooked and the cheese — a special blend of cheddar — makes this an irresistible dish. Cameron and I were in bliss during consumption. I have thought about it often since that Sunday, and I think you should try it too!
Then came our sandwich. And boy, can Colin make a steak sandwich. The flavors were amazing together. It was warm. The steak was tender. The eggs perfect. All together, it was truly delicious. I would eat this again and again. Even Cameron’s — which was missing the bread — was really good.
I look forward to seeing what Colin has for the brunch special next time I go to The Ritz!
Fun With Beets
So, Colin created something the staff fell in love with, the Boozie Beet. This is a beet smoothie with beets (specially prepared, so you really get the sweetness), ice cream, and Jägermeister. Natasha, our server raved about it, as did Ali the bartender. I however, was not excited.
I don’t like beets and I don’t like Jägermeister, but I am always willing to venture out of my comfort zone for research purposes. However, somehow, Colin has created a masterpiece. It’s dessert but refreshing, sort of good for you, but has alcohol in it. The Boozie Beet was delicious. I can finally tell my mom that I like beets.
It looks like there’s plans to add the Boozie Beet to the Brunch menu, and I think it would also be a great smoothie/cocktail for a warm Spring/Summer day.
The Ritz will continue to be creative with its food menu, and Colin is committed to creating fun and delicious food. Also, there will soon be a new Summer drink menu being introduced.
Food, bevys, music and more. The Ritz is one happening spot on Circuit Avenue in Oak Bluffs, year round.
Brunch begins at 12:00 p.m. on Sundays.
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