Vine Street Cafe stands as a testament to the enduring appeal of simple, honest food crafted with passion and shared values. Founded by chefs Lisa Murphy and Terry Harwood, this Shelter Island restaurant has become a beloved institution, celebrated for its refined yet approachable cuisine and warm, welcoming atmosphere. The story of Vine Street Cafe is deeply rooted in the personal and professional journey of its owners, a journey that began in the bustling kitchens of New York City’s Union Square Café.
The serendipitous meeting of Lisa Murphy and Terry Harwood reads like a classic culinary romance. In 1995, both were honing their skills in the basement kitchen of the renowned Union Square Café. Murphy, then a pastry chef at the dawn of her career, was busy preparing a mountain of banana tarts, while Harwood, an experienced chef, was expertly butchering tuna. A shared oven during dinner service sparked a connection, and though their initial stint working together lasted only a month before Harwood departed to help open Jardinière in San Francisco, the seeds of a future partnership were sown. Five years later, their wedding celebration was a reunion of Union Square Café alumni, a testament to the strong bonds forged in that demanding yet formative culinary environment.
In 2003, Murphy and Harwood embarked on their own venture, opening Vine Street Cafe on Shelter Island. This restaurant became the embodiment of their shared culinary philosophy and life values. Harwood’s upbringing on a farm and Murphy’s childhood spent playing restaurant with her aspiring-chef mother instilled in them a deep appreciation for real, wholesome food. “We both grew up knowing how to cook … around real food,” Murphy explains. “We could tell a spring onion versus a fall onion and we had a similar style.” This shared understanding of quality ingredients and straightforward cooking formed the bedrock of Vine Street Cafe’s identity.
Vine Street Cafe delivers on the promise of food reminiscent of “Mom’s cooking” – if Mom were a highly skilled and dedicated culinary artist. The vision was to recreate the clean, unfussy style of food they had perfected at Union Square Café. By the time they decided to launch Vine Street Cafe, Harwood had enriched his experience in leading kitchens across California and New York, while Murphy had risen to assistant pastry chef at USC. Their commitment to high standards was already evident in their earlier collaboration at Andre Balazs’ Sunset Beach on Shelter Island in 1999.
Vine Street Cafe has evolved into a cherished destination for celebrations on the East End. Remarkably, even the challenges of a global pandemic couldn’t diminish its role in the community, thanks to an ambitious takeout program and the establishment of the Vine Street Market. “That’s been one really nice aspect of all this,” Murphy reflects on the year of lockdowns. “People here were still able to enjoy the Vine Street food. They had friends come over, and sit outside, and we gave directions for reheating and plating,” she adds, recalling an 85th birthday celebration where friends effortlessly assembled a Vine Street feast sourced entirely from their market.
Murphy notes that Shelter Island’s discerning residents have long appreciated good food. During the pandemic, many turned to Vine Street takeout to elevate their at-home gatherings. “You can buy our bread, bake it at home and serve it with some of our Meadow Butter, and you get all the credit,” she laughs. As life returns to a new normal, customers are increasingly returning to the restaurant itself, often opting for the pleasant shaded garden for family-style meals and celebrations.
Describing the essence of Vine Street’s appealing menu, Murphy highlights dishes that exemplify their approach to “fun, flavor-forward food.” She proudly mentions their Pasta Bolognese, a rich and comforting dish that earned a feature on Ina Garten’s Food Network show, “The Best Thing I Ever Ate.” Their bouillabaisse was so exceptional it prompted a French regular to jokingly declare it “too good” to be authentic bouillabaisse. And Murphy’s strawberry shortcake, she explains, is a nostalgic nod to “American summer fun,” capturing the simple joy of childhood strawberry picking without unnecessary frills.
The collaborative spirit extends beyond the restaurant kitchen and into the owners’ home. Murphy and Harwood share the cooking responsibilities for their family meals. “I get inspired cooking at home. It’s a little bit more relaxed, and we all work together,” she says. “When Terry makes sushi, we call it Asian Noodle Night. Teaching my boys how to clean up is my biggest challenge.”
The pandemic, while devastating for many in the restaurant industry, highlighted the resilience of Vine Street Cafe, rooted in its strong family foundation. Their two sons pitched in at the Vine Street Market during the initial crisis, and Murphy’s mother provided crucial support for the family. Ultimately, Lisa Murphy emphasizes the strength of her partnership with Harwood as their greatest asset. “We’ve always respected one another,” she states. “We push each other to be better, and we have each other’s back.” This mutual respect and shared dedication are undoubtedly key ingredients in the continued success of Vine Street Cafe.
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The article is ready.# Vine Street Cafe: Discovering a Culinary Gem on Shelter Island
Nestled on the serene Shelter Island, Vine Street Cafe offers more than just a meal; it provides an experience steeped in culinary passion, family values, and a commitment to simple, exquisite food. Founded by the talented chef duo Lisa Murphy and Terry Harwood, Vine Street Cafe has blossomed into a beloved dining destination, celebrated for its approachable elegance and dedication to fresh, local ingredients. The story of this charming eatery is as captivating as its menu, beginning with a chance encounter in the bustling heart of New York City’s restaurant scene.
The culinary paths of Lisa Murphy and Terry Harwood first crossed in 1995 within the energetic basement kitchen of the iconic Union Square Café. Amidst the daily culinary ballet, pastry chef Lisa Murphy, early in her career and immersed in preparing hundreds of banana tarts, noticed Terry Harwood, a seasoned chef expertly handling tuna. An oven-sharing moment during a busy dinner service sparked a connection. Though their initial collaboration was brief, lasting only a month before Harwood pursued an opportunity to help launch Jardinière in San Francisco, a mutual respect and shared culinary vision had taken root. Five years later, their wedding became an unofficial reunion for many from Union Square Café, highlighting the strong bonds forged in that influential culinary crucible.
In 2003, Lisa Murphy and Terry Harwood realized their shared dream, opening Vine Street Cafe on picturesque Shelter Island. This venture became the tangible expression of their deeply held values concerning food and life. Terry Harwood’s farm upbringing and Lisa Murphy’s childhood fascination with cooking, nurtured by her mother’s culinary aspirations, instilled in them a profound understanding of authentic, quality ingredients. “We both grew up knowing how to cook … around real food,” Murphy recalls. “We could tell a spring onion versus a fall onion and we had a similar style.” This inherent connection to genuine flavors and unpretentious cooking became the defining characteristic of Vine Street Cafe.
Vine Street Cafe aims to evoke the comforting essence of home-cooked meals, elevated to an art form. Their ambition was to recreate the pure, straightforward cuisine they had championed at Union Square Café. By the time Vine Street Cafe came to fruition, Terry Harwood had broadened his expertise in prominent kitchens across California and New York, and Lisa Murphy had advanced to assistant pastry chef at USC. Their commitment to culinary excellence was previously showcased at Andre Balazs’ Sunset Beach on Shelter Island in 1999.
Vine Street Cafe has become a beloved East End institution, a favored spot for celebrations and gatherings. Remarkably, even the unprecedented challenges of the pandemic were met with resilience, thanks to a resourceful takeout menu and the establishment of the Vine Street Market on-site. “That’s been one really nice aspect of all this,” Murphy comments on navigating the stay-at-home year. “People here were still able to enjoy the Vine Street food. They had friends come over, and sit outside, and we gave directions for reheating and plating,” she explains, recalling a memorable 85th birthday where guests effortlessly curated a Vine Street feast from the market.
According to Murphy, Shelter Island has always drawn a discerning clientele who appreciate quality food. During the pandemic, many residents utilized Vine Street takeout to enhance their at-home dining experiences. “You can buy our bread, bake it at home and serve it with some of our Meadow Butter, and you get all the credit,” she quips. As restrictions eased, patrons eagerly returned to the restaurant, often choosing the delightful shaded garden for shared family-style meals and special occasions.
In describing Vine Street’s menu philosophy, Murphy points to dishes that epitomize their “fun, flavor-forward food” ethos. She proudly highlights their Pasta Bolognese, a velvety, cheese-infused delight that garnered national attention on Ina Garten’s Food Network show, “The Best Thing I Ever Ate.” Their bouillabaisse, so expertly crafted, prompted a French patron to playfully declare, “This is not bouillabaisse. It’s too good!” And Murphy’s strawberry shortcake, she notes, is a celebration of “American summer fun,” capturing the simple pleasures of childhood strawberry picking with unpretentious charm.
The spirit of collaboration extends from the restaurant kitchen to the Murphy-Harwood family home. They share the joy of cooking family meals together. “I get inspired cooking at home. It’s a little bit more relaxed, and we all work together,” Murphy shares. “When Terry makes sushi, we call it Asian Noodle Night. Teaching my boys how to clean up is my biggest challenge.”
While the pandemic presented unprecedented challenges to the restaurant industry, Vine Street Cafe’s resilience was bolstered by its strong family foundation. Their two school-aged sons contributed to the Vine Street Market during the early days of the crisis, and Lisa’s mother, Betsey Murphy, provided invaluable support for her daughter and son-in-law. Ultimately, Lisa Murphy emphasizes the strength of her partnership with Terry as their most vital asset. “We’ve always respected one another,” she affirms. “We push each other to be better, and we have each other’s back.” This mutual respect and shared dedication are undoubtedly cornerstones of Vine Street Cafe’s enduring appeal and success.
