by: Anna Frost
Sitting on the wooden bench of a shaded table outside the Newes from America pub and watching as Edgartown’s mid-morning crowd begins to swell is an excellent way to start the day. Add the dishes served for breakfast into the mix, and the experience becomes nothing short of stunning.
It should be no surprise to those familiar with The Kelley House’s beloved restaurant that their new breakfast menu shines. The restaurant’s lunch and dinner is a staple for many islanders and visitors alike. Many who stay at the hotel make the pub their first stop as part of their Martha’s Vineyard ritual, said Kelley House general manager Joanne Sardini. Since the restaurant is such an icon to many, Newes does not have the ability to change as much as other establishments might as they grow over time; Sardini even hinted that riots might ensue if certain menu items were removed. So then, breakfast was the next logical step in the pub’s growth.
“Who doesn’t love to go out for breakfast? And if you can go to your favorite restaurant, that’s already your favorite restaurant, for breakfast too, then why not? It just makes sense,” Sardini said.
The selection for breakfast at the Newes follows the same vein as their pub’s lunch and dinner menu: comfort food with a British influence served in generous portions. Listed under “Traditional Fare,” the main features are an egg, cheese and Canadian bacon breakfast sandwich on brioche; French toast; egg and bacon filled popovers; steak and eggs; a bagel and lox-inspired salad; an omelette; and, of course bacon and eggs. Additionally, a fruit and yogurt parfait, fresh pastries and a fruit bowl are available as starters.
The only thing missing from the menu is the traditional English breakfast plate, which is comprised of eggs, baked beans, sausage, pan-fried tomato and black pudding. Sardini, who moved to the Vineyard from Scotland 17 years ago, said she is campaigning for it to be added.
The pub’s instinct to keep the menu simple was right on the mark. While the list of choices is not a long one, each item is tempting in its own way and still makes the decision making process quite difficult. The airy popovers, an item inspired by a staff member’s trip to England, work well as a light bread to deliver a sizable pile of fried egg and bacon to the taste buds. Overall, the stuffed popovers are a satisfyingly unique take on the quintessential breakfast sandwich.
The French toast, which can be served plain or topped with fresh strawberries, fulfills morning sweet cravings. Cooked flawlessly with a crisp outside and soft center, the French toast is served with maple syrup and light dusting of powdered sugar. There are few better ways to begin a summer day.
The fruit and granola parfait served in a pint mug is the right choice for those who wish to take a lighter route. Multiple layers of fresh strawberries and blueberries, yogurt and granola ensure each is bite a delicious one.
The pub’s breakfast service begins at 7:30 a.m. and goes until 10:30 a.m. and so far, it has been a hit.
“The breakfast is really going from strength to strength. Every day we see our numbers getting a little bigger and we see more people sitting here,” Sardini said.
So far, the only hitch has been that people enjoy the outdoor ambiance so much they stay long after their meal is finished, making it difficult for the staff to turn over the tables to other guests. However, as far as problems go, Sardini said it is one of the better ones to have.
“We’re really lucky that people love the Newes. It’s part of their vacation and so if they can come here for breakfast too, all the better,” she said.
