Best of Boston

Technically, the Beach Plum Inn’s harborfront restaurant has been in business since the 1980s. But we’d argue that all the changes made here in 2013—from the installation of chef Chris Fischer (who sources ingredients from his nearby Beetlebung Farm) to the revamped, dressed-down-but-still-smart interior (with butcher-paper place mats and crayons for grownup doodles)—have rendered the Beach Plum an entirely new culinary animal, indeed. In sum? It’s a stylish spot that marries the Vineyard’s bounty with a decidedly cool aesthetic.