Our take on New England Cuisine.

When people think of New England cuisine, chowder, lobster rolls, and baked beans often top the list. But the story of this regional cuisine goes far deeper—it’s a culinary tradition shaped by seasonal abundance, hardworking hands, and centuries of coastal life.

New England cuisine is, at its heart, about resourcefulness. It’s rooted in what’s local and available—from rocky shores and cold Atlantic waters to rich inland soil. Salt cod, Johnnycakes, baked apples, wild blueberries, and maple syrup all reflect how early settlers adapted to their environment—and how we still cook today.

Here at Woods & Waters MV, we lean into that legacy. Our kitchen celebrates heritage recipes with a modern approach, focusing on what’s fresh, local, and deeply tied to this place. Whether it’s a morning basket with housemade granola and island eggs, or a beachside dinner featuring just-caught fish and native corn, every plate tells a story of New England, old and new.