THE LATEST AND GREATEST IN EACH OF OUR DESTINATIONS

BOUtiqUe ImpResAriOs

WELCOMING WHEAT BOUTIQUE’S FIFTH AND SIXTH OUTPOSTS TO NANTUCKET AND ANGUILLA

ACK+AXA

It was during a 2016 trip to Paris and, more specifically, in Coco Chanel’s apartment, where married couple, business executive Molly Shaheen and actor Huw Collins, formalized their mutual love for fashion and desire to open a boutique into a true reality.

TAKING NOTE OF GABRIELLE CHANEL’S CONNECTION to her past via symbols of the wheat stalk, Collins and Shaheen chose to adopt the same motif, selecting Wheat as the name of their carefully curated boutique, which has since spawned five more iterations on both US coasts and in the Caribbean.

The first shop, located in York Beach, Maine, was an instant success, carrying brands such as Karen Lazar, Rails, Urban Apothecary and Naadam, and thus a second in Newburyport, Massachusetts, followed a year later. In 2019 they turned their eye to hospitality ventures on the West Coast, first with a shop at the Hotel Casa del Mar in Santa Monica, California, and then another in the Four Seasons Hotel Los Angeles at Beverly Hills. With four stores under their belt, they decided to launch Wheat 1.17, a luxury lifestyle clothing line available online and in stores. Last year saw even more growth with the opening of boutiques in two of Tradewind’s locations: Nantucket and Anguilla, the latter where they manage the boutique at the Four Seasons Anguilla. As Collins recounts, “We have loved every minute, and as Nantucket closes, Anguilla will be swinging into festive, which is peak season there, so no rest for the wicked!”

SBH

HAUte CUisine

L’Atelier arrives in Gustavia

JOËL ROBUCHON MAY NOT BE THE FIRST bold-faced named chef from Paris to come ashore in Gustavia and will unlikely be the last, but his brand-new two-story restaurant, L’Atelier de Joël Robuchon Saint Barth, beckons with Parisian flair, namely its bright red shutters signaling a sophistication that befits the downtown St. Barths diner to a tee. Fashioned as two different restaurants, the ground floor presents a more formal ambiance with 34 counter seats set up around an open-kitchen concept in typical Parisian form with a substantial wine list and delicate portions. The second floor boasts an open-air rooftop design, also known as Le Rooftop, and offers a more casual vibe with panoramic views over the harbor, serving an all-day menu from breakfast through dinner every day of the week. The rooftop, with its cushioned white banquettes and teak deck styling, rivals the views and feel of the yachts docked just across the street, but with even better fare. L’Atelier is set to stay open all year long, which is ideal for both locals and seasonal residents to ensure there’s always a bit of Paris in the tropics.

LEARN MORE AT ateliersaintbarth.fr

MVL

You Belong Somewhere You Feel Free

STOWE’S WILDFLOWER RESTAURANT DELIGHTS IN THE GREY FOX INN

This past summer, Stowe welcomed new culinary hotspot Wildflower, located in the popular Grey Fox Inn. Brought to you by SVT Hospitality, collectively representing decades of food, beverage and hospitality expertise, Wildflower offers classic American fare with Puerto Rican, Dominican and Korean influences that reflect the team’s diverse cultural backgrounds.

Co-founders David Cid, renowned in the rum world for his expertise in rum making and brand development, and Darnell Holguin, renowned NYC bar owner and celebrated mixologist, tapped Chef Jonathan Shepard, who previously oversaw operations inside New York City’s Michelin-starred Le Coucou, Momofuku, Nobu and Donatella restaurants, to oversee the multiculturally referenced menu, which features standout dishes like Chicharrón, a braised and crisped-skin pork belly on a bed of steamed rice and stewed black beans; and Octopus Bao, a steamed bao bun filled with tender Spanish-style octopus with cucumber and house-made Ssam Sauce. What began as the spot for brunch in the mountainside village has now morphed into full-day dining with expansion plans on the horizon, including the opening of the Cottontail Room, a unique craft cocktail bar experience on the lower levels of Wildflower. We caught up with co-founder David Cid to find out more about Wildflower. What sets Wildflower apart from other local restaurants?

One of the things that sets Wildflower apart is the mix of cultures behind the concept. Our love for the beauty in diversity lives in our name, in our service and in how we combine our American upbringing with our Puerto Rican, Dominican and Korean cultures. It’s what makes our menu so unique and allows us to present dishes that are close to home but are enhanced by layers of creativity.

What about Stowe makes operating a restaurant difficult and what makes it easy?

It goes without saying that not only in Stowe, but in general, the hardest part of operating a restaurant in 2021/2022 is the staffing. It has been the single most unexpected challenge that all restaurateurs have had to face. However, being in Stowe has been a wonderful experience. Stowe is about community and embracing nature. Our guests and business neighbors welcomed us with open arms and have been allies in driving awareness of our beautiful space and delicious farm-to-table menu.

Who is the ideal diner at Wildflower?

With gluten-free and vegan options on the menu, we set out to make sure everyone finds a delicious meal at Wildflower. So who is Wildflower for? Everyone! Who might it enjoy it the most? I’d say anyone with an adventurous palate would enjoy our Korean-style tagliatelle. For those who enjoy staying close to the familiar, but with small adaptations, we serve our housemade burger, but with fermented daikon.

What cocktail is your personal favorite and why?

I’m very fortunate to have my business partner, Darnell Holguin, who is an incredibly talented operator and an award-winning bartender. So our cocktail menu has some solid hits. My top picks include my all-time favorite, the Hemingway Daiquiri. Balanced with notes of grapefruit, maraschino liqueur and light rum, it’s refreshing, elegant and vibrant. And my second favorite is the Smoke in the Water. Tequila and mezcal are balanced and refreshed by lime with cold-pressed watermelon juice, and given a boost of complexity by a touch of Calabrian chili. Sooo good!

What ingredients do you grow or make yourselves?

Since we opened in the middle of summer, we missed the opportunity to start our own garden this year. However, we are very much looking forward to growing our own herbs and some vegetables next spring and summer. In terms of what we make in-house, the list is long! Our sausage links and patties, the gluten-free waffle batter, our sauces, our kale and goat cheeses and our beef empanadas all exemplify our commitment to bringing our vision to life with flavor and quality at the forefront.

What should a first-timer try at the restaurant and what should the repeat visitor never go without?

Our entire menu is truly fantastic, but if there is one dish every first-time visitor should try, it must be our Octopus Bao. The octopus is tender and flavorful, wrapped in a warm steamed bao bun and dressed with lettuce, cucumbers and homemade Ssam Sauce. For our frequent guest, our roasted chicken will make you second guess everything you know about roasted chicken. We marinate the chicken overnight in Caribbean spices, then roast it to a point at which the skin is crisp and the meat is tender and full of flavor. We serve it with kale sautéed in chimichurri and a side of maduros (sweet plantains).

Seems brunch is a big selling point of Wildflower; why would you say it’s an important meal to distinguish?

Whether you’re a local off to

work or a visitor planning to take on that Black Diamond run, you should have breakfast! We love brunch, and at Wildflower you will find a unique take on the American breakfast experience. Some of the staples are our salads, the gluten-free waffles with Korean fried chicken and the breakfast sandwiches in Gougères bread, which is like the pan de queso I grew up with. We make all our cordials and syrups in-house, and not only use them in breakfast cocktails, but also in our three unique takes on mimosas and three crafted zero-alcohol cocktails.

LEARN MORE AT www.wildflowervt.com

FiRst OFF tHe Line

Nantucket’s Regatta Inn is a winner ACK

AT THE BOTTOM OF THE HILL ON CENTRE STREET, just below the congregational church and next door to American Seasons Restaurant, you’ll find the fresh and charming, nine-bedroom Regatta Inn. With its Historic Federal-style Mansion architecture, cozy screened porch and clean modern bathrooms, the Inn feels every bit the contemporary, home-style bed and breakfast made for Nantucket’s current crowd. The guest rooms are squarely laid out with contemporary classic furnishings and crisp white linens on the queen- and king-sized beds while the bathrooms, gleaming white subway-tiled showers and large vanity area feel anything but historic. Each bed is deliciously soft with a cosseting duvet and a large-screen TV ideal for early-morning cartoons. The staff is wonderfully laid-back and affable, including the small resident pooch that lies under the front desk. The property’s residential location provides a comfortable buffer from the bustling roads around Main Street and a more in-the-know feel for a visitor. Open seasonally, April through October, the Regatta Inn makes for a warm, inviting haven with easy access to the town’s treasures as well as a quick walk to in-town beaches. In short, it’s a sailor’s dream.

LEARN MORE AT nantucketresortcollection.com

Fourteen glorious beaches. One great real estate name.

St Barth has a new name in real estate.

LES HAUTS DU CARRÉ D’OR - GUSTAVIA | ST BARTH | +590.590.52.09.03 | CORCORAN.COM/ST-BARTH