A. The kind of people who got the right seats.
Let us explain. We weren’t all that hungry on a recent visit to Woods Hole, so we decided to stop at the bustling Quicks Hole Tavern on a blustery Friday night for just a glass of wine and light snack. The first floor level was jam-packed, and we made our way up to the second floor where the only two seats available were at the chef’s table, a four-stool bar facing the cooking activity.
Gina ordered a Terra Grande Portuguese blend ($8) and the Big Dog selected a Familia malbec ($9). Both were good wines we hadn’t tried before.
As we perused the menu, waitstaff serving both floors, and likely the floor above us too, dashed in beside us to pick up orders. And 90 percent of them were burgers, even though there was no mention of burgers on our menu. Burgers on plates, burgers in boxes, veggie burgers with Harvarti, burgers with salads, burgers with little tin cups of crispy fries, etc., etc. — they all went flying by.
We finally asked, and learned that burgers could only be ordered on the first floor of the restaurant. We briefly contemplated calling in an order to go from our seat next to the spot where they were dispensed, but we opted instead for an appetizer they call “pig candy” ($9) four slices of pork belly on a sweet potato puree. They were awesome.
But back to our review.
We watched as the four men in the kitchen braised lamb shanks, grilled steaks, sauteed juliennes of vegetables, pan-roasted chickens, and fried, then filled, little homemade donuts they put in a paper bags. We watched them test beef for doneness with a finger (a trick the Big Dog swears by). We watched them navigate the tiny space with nary a bump, criss-crossing paths as if they had done the dance a hundred times before.
Interestingly, we also watched as the line of cars waiting to board the Martha’s Vineyard ferry started to move, and the anxiety level among the waitstaff increased palpably. Not so the kitchen staff. If the customer wanted chicken on his kale salad AND wanted to make the ferry, he should have ordered three minutes earlier. The customer knew that too, and shook off the waitstaff apologies as he grabbed his bag of takeout.
Quicks Hole offers an ever-changing charcuterie and cheese board, with three choices for $17, five for $22, and seven for $26. The choices looked interesting on the blackboard, and the board of three we saw looked like a generous serving for two people with all its accompaniments. We’ll likely try that on our next visit.
But watching the professionalism of the kitchen staff, we’re certain we’ll enjoy any selection from any of the restaurant’s menus. We look forward to returning.
6 Luscombe Ave., Woods Hole, MA