Sweet Vidalia’s 115-seat dining room is attractive, with soft, soothing earth tones and a bank of cozy booths, and the service at this BYOB is, well, sweet and charming, if sometimes a bit unexperienced. But food is the focus here, and Sweet Vidalia’s amazingly poised chef-owner, 25-year-old Michael O’Meara, is bold and willing to experiment, as with the menu’s namesake item: a big roasted Vidalia stuffed with domestic puy lentils and red onions, topped with what the chef calls “red onion marmalade.” Nothing here is frou-frou, just a fresh escape from the usual Shore fare.
June 8 | An all-day event for women focusing on health and wellness. Experience fitness classes, sample healthy foods, indulge in a massage and learn from the experts.