Putting Woods Hole on the Culinary Map

Photo by Daniel Cojanu
John and Molly Wilson worked in some of best restaurants in Pittsburgh and Falmouth before opening their own restaurant at the former Fishmonger in Molly’s hometown of Woods Hole. This shot was taken just minutes before the Water Street Kitchen & Public House officially opened on Friday, May 13.
Photo by Daniel Cojanu
A series of vegetable still lifes, painted by Jeanne Swann of Cataumet, rival the Water Street Kitchen’s water views
Photo by Daniel Cojanu
Bar manager Chelsea Doohan crushes ice the old-fashioned way, by hand. Her devotion to craft cocktails is evident from the house-made lime cordial in the Mezcal Gimlet to the sumac-infused rum in the Angel’s Daiquiri.
Photo by Daniel Cojanu
The roasted bone marrow will have you sucking the last goodness from the bone. This small plate is served with a lemon-parsley gremolata, pickled shallot, and grilled bread
Photo by Daniel Cojanu
Chef John Wilson prepares the yellowfin tuna crudo, a small plate paired with Nobska Farms chilis, Cape Cod sea salt, and olive oil