Martha's Vineyard has seen the transformation of a century-old bank into a new culinary destination. The Ocean Club opened its doors on August 27 in the building that once housed Martha’s Vineyard National Bank, located at 75 Main St. in Vineyard Haven. Led by chef Marc Orfaly, who is known for his impressive accolades including nominations for the James Beard Award and titles from Food & Wine and Esquire, the restaurant brings a seasonal menu focusing on seafood and homemade pasta. According to a Boston.com report, Orfaly's expertise presents an unmatched culinary experience for the island.
The establishment's project manager, Luke Beardslee, was excited about more than just the food. In a structure rooted deeply into the local lore, Beardslee expressed his joy for the distinctiveness of the venue. "The building is unbelievably beautiful and it’s just a very, very cool place to be," Beardslee told Boston.com. He also emphasized, "But really, it’s the food and service part of it. That’s one of the most exciting things to me." The Ocean Club offers a unique communal dining experience inside the original bank vault, which is now a wine cellar.
This storied venue, apart from being a bank for more than a century, also carries the legacy of William Barry Owen, a local entrepreneur responsible for much of its existence. As detailed by its official website, Owen, after the devastating Great Fire, decided to rebuild using materials such as beach stone and Mediterranean terra cotta roof tiles, which contributes to the building's iconic look. This latest gastronomic venture honors the historic significance by preserving many of the building’s original features, including the stained glass and mahogany doors.
Owen's impact extended beyond architecture; he was significantly involved in the gramophone industry and acquired the iconic Nipper the dog image, which became widely recognized through RCA. A testament to Owen's eclectic interests now sits within The Ocean Club in the form of a 1930s paper mache Nipper statue. As moved by a custom-built and since-dismantled steel gantry crane, the impressive 9,000-pound vault door provides a narrative backdrop for diners seeking a taste of history with their meal, according to the restaurant’s website.
Beardslee hopes that The Ocean Club's ever-changing menu will cater to locals and tourists alike, beyond the peak summer season. "It’s unbelievable, great food and wonderful service in a very beautiful environment. So I’m really just excited about the whole thing, to be honest. It’s a great project to have been a part of," he remarked to Boston.com. With its service running from Wednesday through Sunday, from 5 p.m. to 9 p.m., The Ocean Club promises a dining experience that is both delicious and steeped in the rich history of Martha’s Vineyard.
