CUISINE
Fresh Seafood Magic at Fish MV
Creative and Outdoor Dining in Vineyard Haven
By Susan McGunagle, Photography by Charlie Utz
Here on the Island, a few surfboards and a fishing pole or two on the front porch of an old 1800s cottage is quintessentially Vineyard. In Vineyard Haven, our history includes stories of sea captains and their families and merchants on Main Street. One story in particular, is of a fire that burned Main Street to the ground in 1883 and the resiliency following of the Islanders that worked together to rebuild. Two Islanders share a connection with the restaurant we are featuring today. One, a retired sea captain, built a dry goods store on a corner lot on Main Street, known today as Waterside Market. His neighbor, a sea captain’s widow, built a tiny cottage with white lace like trim along the roofline. It wasn’t grand, like the many houses saved from the fire, but it had a front porch with a view of the ocean where she could sit and watch the boats as they sailed in and out of the harbor. Located just a short stroll up from the ferry in Vineyard Haven, this cottage is still standing. With a few surfboards and a fishing pole beside the screened front porch door, it is now the location of Fish MV.
I was curious to hear the story of how FISH MV came to be and asked Stephen Bowen, owner of Just One Bite Restaurant Group for the details. “Ever since we purchased the next door building for Waterside Market, I knew that cottage would be a great spot for a restaurant; but the timing was never right. We are a family run restaurant group and there is a lot of thought behind everything we do financially. I am thankful for John and Wiet Bacheller who owned the cottage and accepted my offer to purchase it in 2021.” The idea of creating a seafood restaurant in Vineyard Haven came to Stephen in 2019 during a family trip to St. John in the US Virgin Islands. “The restaurants there had fresh seafood and a laid back Caribbean vibe.” Stephen remembers. Upon returning to the Island, Stephen shared the idea with his head chef Bill Hart. “We both saw a need for a casual, family-friendly, fresh seafood restaurant in Vineyard Haven.” Chef Bill says. “I got to work on the concept, looking at restaurants in the Caribbean, authentic Mexican flavors, and even California street tacos for inspiration.” Bill Hart is no stranger to creating great menus on Martha’s Vineyard. You know Chef Bill from his legendary sandwiches at Waterside Market and those gravity defying wagyu beef burgers and hand cut fries at The Attic. Chef Bill reflects on the process for FISH MV saying “I created a menu with fresh seafood featuring local Cottage City Oysters for the raw bar, but I also added items that keep everyone at the table in mind. We have vegan, gluten free, and even meat options available for those who don’t like seafood.” Chef Bill pauses and then laughs, “Even on a family night my kids always ask to go eat at the restaurants, so I knew I also needed a great kids menu as well!”
Then COVID hit, and the only conversation Stephen Bowen and Chef Bill Hart had time for was how to run two existing restaurants during a global pandemic. “We turned our focus to Waterside Market and how we could best support our island families with our fresh to-go meals. Stephen says. “We also needed an outdoor dining spot for the restaurant. My friends, John and Wiet Bacheller owned the property next door with the cottage and they graciously allowed us to set up our outdoor dining on the front lawn. After seeing how much everyone enjoyed dining on the lawn, I approached John and Wiet about finally purchasing the property.” Andrew Kahl and AMK Concepts reluctantly accepted the Herculean task of turning an 1884 cottage into a seafood restaurant during COVID. If you know Islander Andrew Kahl, it will not surprise you that he accomplished the task in only 6 months. “Stephen promised me a bottle of Pappy Van Winkle, which I am still waiting for.” Andrew jokes. “I was happy to finish the project quickly and get back to my main business, East to West Coffee, which supplies coffee beans to Waterside Market. “We had limited materials that cost twice as much and took twice as long to get.” Stephen reflects somberly. “Andrew Kahl and his team of contractors made this relatively difficult task look easy to anyone watching.”
I remember 2021 and the construction and completion of FISH MV. Each morning, after stopping to get a morning coffee at Waterside Market, I would glance over at the cottage and the construction project. Leading into that summer season, Islanders were still reeling from the pandemic. Nothing felt normal. Island families, still in recovery from an unforeseen and unimaginable circumstance knew summer was coming; with tourists. It was more important than ever before to find staffing, stock shelves, and carry on. In 2021, a deck taking shape on Main Street with blue sails shading tables and tropical palms around the edges was like seeing a mirage in the desert. Now in 2025, that gorgeous front porch is a full service sit down restaurant. “Our customers last season wanted us to switch to full service and we listened.” Stephen remarks. “Another request was for a sit-down beach bar inside so Andrew Kahl designed and built one to be ready for season.”
Earlier this summer, I invited my friend Mary Lou to the menu tasting for this article. “I have been there five times already,” was her immediate response. “I can never decide what to get because it is all so good!” Luckily for Mary Lou and I, Chef Bill Hart had prepared three dishes for us to taste. First up, Shrimp and Mango Ceviche. I love the option of adding an extra zest of lime and the presentation includes a thoughtfully placed lime wedge. The first bite proves there is no need to dress up the flavor of mango, small bites of shrimp, diced fresh ingredients, and a little kick of jalapeño. Presented with a generous portion of the house made chips salted just right, this a great share plate; though you may not want to! Now that I have the recipe, I will try making this at home. I am happy to see that it needs to chill which means I can easily prepare it in advance and have it ready for summer guests when they arrive.
Next Chef Bill presented the Tequila Lime Shrimp Tacos. When it comes to tacos, I am hard to please. I am a California girl, who lived for a time in central Mexico, and somehow washed ashore on an Island. Searching for a tortilla that reminds me of those I purchased in an open air-market in Mexico, had been an ongoing obsession. I found them at FISH MV. This tortilla, sourced with care, generously filled with tequila lime shrimp and topped with cilantro lime crema adds that authentic taste I remember from living in Mexico.
The final entree for today was presented so beautifully; I am so happy we captured a photo to share with you. Seared Ahi Tuna. The attention to detail down to the pickled ginger shaped like a rose had me at hello! The quality of the togarashi (chili pepper) crusted ahi tuna speaks for itself, and the jasmine rice, seaweed salad, and garlic ginger hoisin sauce with a wasabi accompaniment let the seared tuna take center stage on the plate. All I can say is WOW! Go try it!
Sitting on the front porch at FISH MV is so welcoming that Mary Lou and I easily fell into conversation with Michelle and Jeff fellow diners sitting at a nearby table. “We sailed over from Falmouth today and walked from the dock just to eat here at FISH MV. When Michelle and I sit here on this porch, we both agree that moments like this are what we work so hard for.” Jeff muses. “I also love the freshly made watermelon margaritas with the slice of watermelon,” adds Michelle. Hearing Michelle and Jeff share their story makes me think about all the hard work that went into making this moment possible. I look around the porch, filled with friends and families, kids opening and closing the screened door on the porch to get a toy from the treasure chest inside, servers visiting with the guests, and I can’t help but think of the sea captain’s widow sitting on the front porch of her cottage each summer’s afternoon to look out at the sea. To end our delightful afternoon at FISH MV, Mary Lou and I ordered the watermelon margaritas and did the same.
FISH MV is open daily 11:30 AM - 9:00 PM, 80 Main Street, VH, 508-693-6399
E-mail: justonebiterestaurants@gmail.com Order and Take-Out Online or by Phone. fishmv.com
Tequila Lime Shrimp Tacos
Makes 3 Tacos
Shrimp Marinade Ingredients:
• Shrimp 1 lb. (approx) 13-15
• Tequila - ¼ cup
• Smoked Paprika - ½ tsp.
• Cilantro - 1 tbsp.
• Lime (zest & juice) - 3 ea.
• Cumin - 1 tbsp.
• Olive Oil - ¼ cup
Method: Split shrimp, we use 13-15 so each piece gives you 2. Mix marinade ingredients together and pour over the top of the shrimp. Allow to marinate for minimum of 2 hours. Heat a sauté pan with 2 tsp. of olive oil until almost smoking. Sautee Shrimp for 2-3 minutes. Deglaze pan using 2 tbsp. white wine & 2 tbsp. lime juice. Serve immediately.
Cilantro Lime Crema:
Ingredients:
• Sour Cream - 1 cup
• Lime (zest & juice) - 2 ea.
• Cilantro - 2 tsp.
• Cumin - 1 tsp.
• Tabasco - 1 dash
• Worchester Sauce - 1 dash
Method: Mix all ingredients completely and chill until ready to serve.
Other Ingredients:
• Napa Cabbage (shaved) - 1 cup
• Tortillas 6 ea. (we use Mayan Family Farms 6-inch White Corn, Flour Blend)