Source: Gene Mahon, Mahon About Town
I stopped by to see Michael Getter and take a look at his new restaurant Dune, in the building where Cioppino’s used to be. Dune will open on April 2 with, as Michael describes it, Contemporary American Cuisine. Appetizers will range in price from $9 to $14, and appetizers $22 to $28. Michael is a graduate of the Culinary Institute of America, and worked as sous chef and then executive chef at 21 Federal.
Michael promises “fun, exciting food, a reasonably priced wine list, and beautiful decor.” Work was still in progress, so too early to take any photos, but I can tell you that the back wall on the Ciopinno’s bar has been blown out, exposing the standalone fireplace (now painted white), and opening up into the dining area to give the space a wide open pub feeling, the bar visible from almost every seat, a beautiful new bar made out of quartzlite from Brazil. Tom McNeill, formerly with Queequegs, will be the bartender.
I got a sneak peek at the menu, a still a work in progress, and I promised to be somewhat vague, but appetizers included soup, salad, a pasta dish, a few light fish dishes, and a few more items I haven’t seen anywhere else. Entrees included a pasta dish, several fish dishes, poultry, lamb and beef.
The wine list will be presented differently than you’ve ever seen on the island. Based on Michael’s many years of experience at American Seasons (as co-owner and chef from 1995-2002) and selling wine, he has divided the wine list into categories matching what diners most often request: Light & Crisp, Medium & Aromatic, Rich & Full, and Sparkling. The list includes a respectable number of half bottles as well.
Dune will be open for dinner only until Memorial day, then lunch and dinner through the end of September both indoors and on the expanded patio, then back to dinners in the fall, and best of all, open year round.