Quicks Hole, wicked fresh lobster tacos
_Quicks
Hole is the hottest new restaurant in Woods Hole – literally. With a
killer selection of spicy salsas to top off house-made hot tortilla
chips, crowds of Vineyard-bound travelers as well as Cape Cod
summer-lovers are crowing about the “wicked fresh” cuisine of this
recent addition to venerable Woods Hole.
Chef Stephanie Mikolazyk brings the succulent taste of local lobster to new heights with her unique combo of Baja California surfer hangout meets New England clam shack. The restaurant specializes in tacos, burritos, salads and from-scratch soups like chicken tortilla and quahog chowder made the traditional way with bacon and roasted corn. Casual, quick service makes it possible to down your sangria and wipe your mouth with the remnants of an incredible lobster taco without missing the ferries that leave hourly from across the street.
For those staying on the mainland, “you will find yourself making excuses to eat there at least once a day,” says the Washington Post in an August 2011 travelogue of the best things in Woods Hole.
Committed to the farm-to-table movement, Quicks Hole sources local greens for their killer salads, Morning Glory Farm tomatoes for that fresh pico-de-gallo and incredible raw oysters, including the rare Sippewissett, the delicate Cuttyhunk and the very new Washburn Island. Tom Dot (in Edible Cape Cod) remarked -- after the food arrived -- that
his party felt “like four road-hard gold panners stuck in a gilded moment.”
Mikolazyk hails from another tiny port town in Rhode Island where her father made his living as a lobsterman, so she knows how to make the authentic version of local dishes. Add to that her several years living on the West Coast and you will begin to understand our commitment to east-west fusion.
“Bright, lively tacos shake things up in a fiesta of flavors with sides that kick it up a notch,” says Cape Cod Magazine in the fall of 2011.
Quicks Hole is open May to October, at 6 Luscombe Avenue across the street from the Martha's Vineyard ferry terminal in Woods Hole. On summer weekends, you are likely to find free live music on the deck as the sun sets over Penzance Point.
One visit and you will understand why locals call Quicks Hole "wicked fresh."
Chef Stephanie Mikolazyk brings the succulent taste of local lobster to new heights with her unique combo of Baja California surfer hangout meets New England clam shack. The restaurant specializes in tacos, burritos, salads and from-scratch soups like chicken tortilla and quahog chowder made the traditional way with bacon and roasted corn. Casual, quick service makes it possible to down your sangria and wipe your mouth with the remnants of an incredible lobster taco without missing the ferries that leave hourly from across the street.
For those staying on the mainland, “you will find yourself making excuses to eat there at least once a day,” says the Washington Post in an August 2011 travelogue of the best things in Woods Hole.
Committed to the farm-to-table movement, Quicks Hole sources local greens for their killer salads, Morning Glory Farm tomatoes for that fresh pico-de-gallo and incredible raw oysters, including the rare Sippewissett, the delicate Cuttyhunk and the very new Washburn Island. Tom Dot (in Edible Cape Cod) remarked -- after the food arrived -- that
his party felt “like four road-hard gold panners stuck in a gilded moment.”
Mikolazyk hails from another tiny port town in Rhode Island where her father made his living as a lobsterman, so she knows how to make the authentic version of local dishes. Add to that her several years living on the West Coast and you will begin to understand our commitment to east-west fusion.
“Bright, lively tacos shake things up in a fiesta of flavors with sides that kick it up a notch,” says Cape Cod Magazine in the fall of 2011.
Quicks Hole is open May to October, at 6 Luscombe Avenue across the street from the Martha's Vineyard ferry terminal in Woods Hole. On summer weekends, you are likely to find free live music on the deck as the sun sets over Penzance Point.
One visit and you will understand why locals call Quicks Hole "wicked fresh."
