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From Travel + Leisure , AUG 2004

The latest addition to the Vineyard's restaurant scene is Lure, where chef Ed Gannon, formerly of the Four Seasons Hotel Boston, prepares local Sweet Neck Farm oysters on the half shell and thyme-roasted Chatham cod served with porcini mushrooms, leeks, and shallot-whipped potatoes....MORE>>

– Ask T+L, August 2004

Last updated August 2004

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