421666 Mon Jul 16 13:36:52 -0700 2007 3 13 New England 0 2754760 Has anyone tried it? Mon Jul 16 13:36:56 -0700 2007 98426 comfortfoodie 1 2754788 Glad to know he's still up there, he used to be great when he was in Montauk. I thought the restaurant was call The Cornerway? Mon Jul 16 13:44:42 -0700 2007 2754760 11097 coll 2 2794500 Hes had the cornerway for six years and he resently open "Deons" restaurant in west tisbury on state road Sun Jul 29 17:16:04 -0700 2007 2754788 115248 anga84 1 2804632 I just had my first - and definitely not last- meal at Deon's last night. First, the decor: gorgeous, warm burnt orange with stark white trim and caribbean/gaugin-like art. The fact that the entire wait staff (and from what you can see through the kitchen window) is of african or caribbean descent is slightly odd at first, but our server was phenomenal. She was incredibly attentive and knew so much about the food- it made the experience a richer one. To start, I had an endive salad with mizura and fresh herbs, heirloom tomatoes, gingered orange peel, rich gorgonzola and a reduced balsamic and maple dressing. My boyfriend had the jonah crab cake, served with a mix of fresh herbs as well, and the entire table fought over it! The bread basket came with warm slices of a slightly sweet bread topped with dried herbs, accompanied by crudite and a seafood tapenade that was devoured quickly. My boyfriend's mother had the scallops with butternut squash risotto, sauteed bok choy and a scallion ginger drizzle. The scallops were done just right, and the risotto was subtle and far from the cloyingly rich butternut squash risottos i've had at many a restaurant. Her husband had the Opa (sp?) special, which was accompanied by herb-roasted mashed potatoes and spinach. He thoroughly enjoyed it, although he said the glaze on the fish was a bit over powering. My boyfriend ordered the roast chicken over couscous with a mix of meditterranean olives and crushed heirloom tomatoes. The flesh of the chicken was infused with fresh rosemary which had been stuffed beneath the skin. He loved the combination of flavors, and the olives were a very nice addition. Finally, I had the chef prepare a vegetarian entree for me. I received perfectly grilled baby vegetables and heirloom tomatoes, plump mushrooms, risotto and scallion-ginger sauce. Every taste jumped out at me, and the presentation of each dish was beyond gorgeous. I've never seen such artful plating (except on iron chef, perhaps!!). Dessert was also impressive. We had the layered strawberry shortcake- a tower of fresh berries, moist shortbread and just-made whipped cream. We also had a rum-raisin rice pudding with caramel gelato. Even those of us who don't touch anything rum raisin were stealing spoonfuls. Both desserts were accompanied by tiny fresh currants and berries. A perfect meal from start to finish. Lovely place, lovely people- beautiful food!!! Wed Aug 01 14:47:32 -0700 2007 2754760 77315 mipiace