How do you like your off-season? Rare, medium or well done? Better yet, how about with caramelized onions and cheddar? Atria has begun its burger nights, an integral part of its Brick Cellar ambience that continues all winter long. The Cellar offers a happy hour menu starting at 4:30 p.m. and a full dinner menu at 5:30 p.m.

The upstairs is open on Fridays and Saturdays for those who want to remember what life tasted like during the summer.

Perhaps it is time to invent a new word. Swine-apalooza? No, too much like a disease. Pork-arific? Better, but perhaps a whiff of the frathouse lingers. Pig-tastick? Pass me the bacon.

The reason for this conundrum of phrasing is the Pork and Knives and Swine and Dine events heading this way.

On Sunday, Nov. 18, at 6 p.m. Slow Food Martha’s Vineyard and The Farm Institute are hosting a community harvest potluck at the Chilmark Community Center. The potluck is open to the public and everyone is asked to bring a dish for six to share, made with at least one local ingredient.

This event is zero-waste and BYOB and BYOP (plates and utensils).

Even though folk musician Kevin Keady was singing, “You can’t always get what you want” at the opening Winter Farmers’ Market at the West Tisbury Agricultural Hall last Saturday, it would have been hard to agree with the lyrics. Everything from soap wrapped in alpaca fleece and wrinkle cream made from herbs and honey, to hot curried butternut squash and apple soup was available. Maybe you can really get what you want after all.

Just as many dining options across the Island are beginning to close up shop for the season, a new restaurant in the former David Ryan’s space on North Water street opened last month with every intention of serving the year-round population.

The goals for new Edgartown restaurant Eleven North are simple: keep it local, keep it fun and keep it open year-round.

With a “casual downstairs” and “a little more chic with more New York city and Miami” upstairs, the restaurant hopes to please a broad spectrum of patrons for both lunch and dinner.

Underneath the green canopy at the Wild Food challenge held at the Rod and Gun Club in Edgartown last Monday, Harbor View chefs Shaun Sells and Nathan Gould, dressed in sleek black uniforms, hovered over their chopping boards, quietly and meticulously slicing smoked striper. Nearby, 11-year-old Rose Herman and 10-year-old Violet Cabot drizzled a beach plum vinaigrette on their watercress salad to accompany a slice of acorn squash and a filet of bluefish.