Cuisine - 2010

www.nantucketbythesea.com

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CuisineCuisine©

Nantucket’s Restaurant Magazine2010

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ANDERSON PUBLISHINGP U B L I S H E R / E D I T O R

Deborah M. Anderson

D E S I G N , I M A G I N G & P R E P R E S S

ANDERSON PUBLISHING

A R T D I R E C T O R & G R A P H I C D E S I G N E R

Gustavo Gonçalves & Pamela Bulkley

MANAGING EDITOR

Pamela Bulkley

OFFICE ADMINISTRATOR

Penny Smith

INTERNET DEVELOPMENT

Dave Hoggard

P R O O F R E A D E R S

Suzanne GardnerAndrew Spencer

D E S I G N , I M A G I N G & P R E P R E S S

ANDERSON PUBLISHING

�W R I T E R S

Panos Kakav iatos

C I R C U L A T I O NPublished annually in the spring and circulated through Christmas Stroll. Copies are distributed free at locationsaround Town and by Island guest houses, concierge desks,

beauty salons and spas, boat lines, airlines and real estate offices. Sales are through mail order or our Web site at www.NantucketOnline.com.

Cuisine© 2010 all rights reserved.

Reproduction of any part of this publication by any means

without permission from the publisher is prohibited.

Requests for copies,

inquiries for advertising, editorial or photographic submissions to:

ANDERSON PUBLISHINGBox 1018, Nantucket, MA 02554

Tel: 508-228-3866 Fax: 508-228-9576www.NantucketOnline.com

www.NantucketRentalsOnline.com

www.IslandWeddingsOnline.com

CuisineCuisine©

Nantucket’s Restaurant Magazine2010

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RESTAURANTS

ADVERTISERS

American Seasons 12, 13, 14, 15 Bar 108Arno's at 41 Main St. 16, 17 Bar 134Black Eyed Susan's 18, 19, 20, 21Boarding House 22, 23 Bar 109Brant Point Grill 24, 25 Bar 110Captain Tobey's Chowder House 26, 27 Bar 111The Chanticleer 28, 29, 30, 31 Bar 112Cinco 32, 33 Bar 113Club Car 34, 35 Bar 114Company of the Cauldron 36, 37Corazón Del Mar 38, 39 Bar 115Crosswinds 40, 41 Bar 116DeMarco 42, 43 Bar 117Downyflake Restaurant 44, 45Dune 46, 47, 48, 49 Bar 118Easy Street Restaurant 50, 51 Bar 119Faregrounds Restaurant 52, 53 Bar 120Fifty-Six Union 54, 55 Bar 121Kitty Murtagh's 56, 57 Bar 122Languedoc Bistro 58, 59, 60, 61 Bar 123Lo La 41 62, 63 Bar 124Òran Mór Bistro and Bar 64, 65 Bar 126The Pearl 66, 67 Bar 127Queequeg's 68, 69 Bar 128RopeWalk 70, 71 Bar 129Rose & Crown 72, 73 Bar 130Ships Inn 74, 75, 76, 77 Bar 131

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Table of Contents

continued on next page

All Point Taxi & Tours, Inc. 10Bartlett’s Farm 7Coastal Charm Inside Front Cover

Cranberry Transportation Services 10DeMarco Restaurant 7Dane Gallery 7Leslie Linsley 7Lion’s Paw 7Nantucket By the Sea 10Ty One On Sportfishing Outside Back Cover

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Bartlett's Farm 90Cowboy's 91The Dancing Pickle 92Espresso To Go 93Fast Forward 93Foood For Here & There 94The Green 95The Muse 96 Bar 125Nantucket Ice Cream & Juice Guys 97Old South Diner & Pizza 98Pickle, Pickle 99Provisions 100Sayle's Seafood 101Siam To Go 102Stubbys 103Thai Kitchen 104Walters Delicatessen 105

Table of Contents

CARRY-OUT

BARS AND NIGHTLIFE

ARTICLE

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107

89

107

139

Making Sense of Vintages 139by Panos Kakaviatos

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Slip 14 78, 79 Bar 132Straight Wharf Restaurant 80, 81 Bar 133TOPPER'S 82, 83 Bar 135Town 84, 85 Bar 13621 Federal 86, 87 Bar 137

Restaurants continued

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Everything You Need to Know for Nantucket Nightlife, Restaurants and Menus!

To advertise on our web site or in Cuisine

508.228.3866

NantucketRentalsOnline.com

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ANDERSON PUBLISHING

27 Mill Street • Box 1018 • Nantucket, MA 02554

Phone: 508.228.3866 • Fax: 508.228.9576

www.NantucketOnline.com

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www.nantucketonline.com

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muckin’ aboutWalking in Town on a wet day, taking the dog for a walk

on the moors or working in the garden. No matter

what you are doing, make it look like fun. In these

boots, you can’t fail to make it look that way. Found in

fun colors and with a beach sticker design on the side.

Bartlett’s Farm • 33 Bartlett Farm Road, 508-228-9403

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our way of living

Nantucket has so many unique products, and here arejust a few. You will love going into these shops andseeing them in person. From books to boots, enjoythese for yourself or gift them to someone you careabout.

a rose by any other nameThis compass rose is a clean, nautical design that will

enhance any table. It is an exclusive design by Leslie

Linsley. See them first-hand in her sweet shop, which

houses so many of her artistic creations.

dinner plate ($28 10 1/2") and dessert or salad plate

($18. 7 1/2"). Leslie Linsley

Nantucket • Zero India

Street, 508-325-4900

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a myriad of tastesNantucket Taste Memories, The

DeMarco Restaurant Cookbook

“(Don) DeMarco found out

early that all the really

important conversations and

decisions in life occur not

on the golf course, but at

the dinner table ... (this

cookbook) is a true

treasure for your

personal kitchen library

or for a friend's.” The Inquirer

and Mirror - Visit Don at DeMarco’s

for a signed copy. DeMarco’s • 9 India Street,

508-228-1836

tutti fruitti for me!Robert Dan comments: “My Tutti Frutti Goblets are all one of

a kind, spontaneous expressions of life’s pleasures. As in any

group, no two are alike. But when they are together, they

enhance each other’s presence, creating a unique and

beautiful experience. They are inspired by the

Italian glassblowing tradition, and the diverse and vibrant

world of color around us. My hand blown goblets are very

functional. They are slightly heavier than the Venetian

version, and they fit nicely in one’s hand. They hold the

wine well, and set a beautiful table. I celebrate the

communion I share with the people who drink from my

glasses.” Dane Gallery • 28 Centre Street, 508-228-7779

oysters on the half shellA unique take on the oyster shell. The pieces are

hand-molded and hand-glazed, making each one

unique. Available in dinnerware as well as serving

pieces. lion’s paw • 30 Main Street, 508-228-3837

.

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Need Transportation?

Early Morning Reservations AcceptedYear-Round Service

Group & Private ToursLimousine & Van Service Available

Sunset Excursions

508.228.5779Lower Main Street Taxi Stand & Airport

ALL POINTTAXI & TOURS, INC.

Just want to relax, go out to dinner and not have to find a parking space?Call a taxi!

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http://www.cranberrytransportation.com/

www.nantucketbythesea.com

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1 American Seasons2 Arno's at 41 Main Street3 Bartlett’s Farm4 Black-Eyed Susan's 8 The Boarding House6 Brant Point Grill9 Captain Tobey's

Chowder House10 The Chanticleer11 Cinco12 The Club Car13 Company of the Cauldron24 Corazon Del Mar15 Cowboy's16 Crosswinds16 The Dancing Pickle 17 DeMarco18 Downyflake Restaurant19 Dune20 Easy Street Restaurant

and Seafood House11 Espresso to Go22 Faregrounds Restaurant45 Fast Forward7 Fifty-Six Union23 Foood For Here & There5 The Green26 Kitty Murtagh’s27 Languedoc Bistro28 The Muse 29 Nantucket Ice Cream

& Juice Guys11 Old South Diner & Pizza31 Òran Mór25 The Pearl16 Pickle Pickle34 Provisions35 Queequeg's36 The Rope Walk14 Rose & Crown37 Sayles Seafood39 Ships Inn30 Siam to Go25 Slip 1434 Straight Wharf Restaurant21 Stubbys41 The Tavern16 Thai Kitchen42 Topper’s at the Wauwinet43 Town44 21 Federal21 Walters

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Photos by Pixel Perfect, Orla Murphy-LaScola and www.nantucketeventmedia.com

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HOUSE SPECIALTY• Foie Gras Doughnut

MEALS SERVED• Dinner

LIQUOR• Full Liquor Bar andAll-American Wine List

BAR & NIGHTLIFE• See page 108

SERVICES OFFERED• Dinner Bar• Patio Dining• Seasonal, Outdoor Heated Lounge

• Catering

RESERVATIONS• Recommended

DRESS CODE• Casual But Proper

ACCEPTED PAYMENT• MC • Visa • AMEX

508.228.7111www.americanseasons.com

80 Centre StreetNantucket

SEASONApril - December

HOURS5:30pm - Close7 Days a Week

Food Style ~ NEW REGIONAL CUSINEExecutive Chef ~ MICHAEL LASCOLA

Sommelier / Co-Proprietor ~ ORLA MURPHY LASCOLA

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SEASONAL NEW AMERICAN

American Seasons is nestled downtown in the heart of thehistoric district. In its 23 years of operation it has consistently remained at the top of the not-to-be-missed restaurants for foodiesand wine buffs alike.

The restaurant has become known for Chef Michael LaScola’simaginative and creative take on beautifully presented and flawlesslyserved New American Cuisine. The kitchen is renowned for usingseasonal produce from small local growers and producers.

Chef LaScola has cooked three times at the The James Beard Housein New York. Under the direction of his wife Orla Murphy-LaScola,the wine list has received the coveted Award of “Best of Excellence”2005-2010 from Wine Spectator and the “Award of Unique Distinction” 2003-2010 from the Wine Enthusiast. The staff isknowledgeable and helpful, and makes you feel right at home.

The restaurant has been awarded “Most Romantic” by Boston Magazine and is often Fodor’s Editors Choice; it has also been featured in Robb Report and in Bon Appetit.

508.228.7111www.americanseasons.com


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http://www.arnos.net/

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Food Style ~ AMERICAN ECLECTICChef / Owner ~ CHRISTOPHER MORRIS

Wine Tender ~ MICHELE ST. MARTIN

Chris Morris and his team bring a renewed energy and a distinct, modern edgeto this Main Street icon. The building datesback to the 1850s, and has that warehouse feel with tall ceilings and brick walls. It’s asimple elegance with a comfortable, relaxedatmosphere.

The chef de cuisine, Jermaine Scarlett, bringsa creative flair to our kitchen and real artistryto his plate presentations. The menu is approachable with a refined commitment tolocally sourced, fresh-made items. There areno limits to our menu, just attention to priceawareness and seasonality.

The staff prides itself on fast, energetic servicewith a smile. “I’m a front of the house guy andI pride myself on building a ‘hospitality culture’.Nantucket is a culinary destination and Iknow our customers expect service to reflectthat. My staff is my other family and we inviteour customers into our second home for a culinary experience not just another meal.”

Arno’s at 41Main Street

HOUSE SPECIALTY• Grilled Meat and Wine -Friendly Menu

MEALS SERVED• Breakfast • Brunch • Lunch •Dinner

LIQUOR• Beer and Wine


SERVICES OFFERED• Dinner Bar• Carry-out• Wine Bar• Private Functions Available• Daily Specials• Breakfast ServiceUntil 2pm Daily

• Children’s Menu


DRESS CODE• Casual


508.228.7001www.arnos.net41 Main StreetNantucket

SEASONApril - January

HOURS9am - Close

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BLACK -E YED SUSAN’S

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HOUSE SPECIALTY• Breakfast - Blueberry Pancakes• Dinner - Tuna Tartare

MEALS SERVED• Breakfast • Dinner

LIQUOR• BYOB

BAR• No

SERVICES OFFERED• “Chef’s Table” at our Open Kitchen Counter

• BYOB• Breakfast Service Until1pm Daily

RESERVATIONS• 6pm Seating Only

DRESS CODE• Nantucket Casual

ACCEPTED PAYMENT• Cash or Personal Check

508.325.0308www.black-eyedsusans.com

10 India StreetNantucket

SEASONApril - Stroll

HOURSBreakfast: 7am - 1pm, Daily

Dinner: 6pm - 10pm, Closed Sunday

Food Style ~ CROSS-CULTURAL BISTROProprietress ~ SUSAN HANDY

Executive Chef / Proprietor ~ JEFF WORSTER

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Black-Eyed Susan’s is a small neighborhood bistro. Guests areassured a unique dining experience in this high energy restaurant serving breakfast & dinner. “…foodies lay claim to the stoolsto observe Chef Worster’s often pyromaniacal open kitchen.” Foder’s

The dinner menu is inspired by the seasonal market and changes frequently. Seasonings are ethnically oriented and always creative. Wildseasonal fish and organic meats are included on the menu as available.Don’t forget to bring your favorite bottle of wine or beer, the restaurantremains BYOB for its 18th season.

Breakfast is special here whether you are looking for traditional bacon& eggs or seeking more unusual fare. Scrambles are created with eggsor tofu and served Thai style (green curry, broccoli, potatoes, cilantro),Portuguese style (linguica, tomatoes, spinach, garlic) or Vegetarian withfresh basil pesto. Buttermilk pancakes are the specialty of the houseserved with fresh blueberries, or go crazy, and have them Dutch style -infused with Jarlsberg cheese.

Please visit us at www.black-eyedsusans.com or stop by to chat withour staff about menus & reservations.

CROSS-CULTURAL BISTRO

508.325.0308www.black-eyedsusans.com


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bistro snacks +

plates to share

almonds + olives

artisan cheese board

conserves, jams + local honey

crispy fried oysters

radish rémoulade

bibb lettuce + fines herbes

lamb merguez sliders

french feta + sweet peppers

veggie pickles

market antipasti

carrot hummus, spring herb jam

whipped feta + walnuts

starters

Tomato soup

fried Vermont goat’s cheese

lentils & spinach

Cavatelli

sausage ragu + rapini

rustic pizzetta

olive + eggplant tapenade

fontina + arugula

mixed greens

saint-andré, almonds + medjool dates

classic caesar salad

white anchovy + parmesan croutons

main plates

pan roasted Rhode Island Fluke

roasted new potatoes

with asparagus

+ lovage salsa verdé

Nantucket Striped Bass

Saffron Rouille

Harbor Sea Bean + Fingerling Potato Stew

chicken under a brick

roasted cauliflower, chickpeas

arugula + lemon

braised lamb ribs

whipped white beans

with goat’s cheese

pinenut gremolata

grilled prime skirt steak

parsnip + fontina cake

roasted mushroom jus

watercress salad

Grilled Native Lobster

Bartlett’s Corn Pudding

Heirloom Tomato + Basil Salad

Erin Zircher - Chef de Cuisine

“When you eat, drink & travel… Be where you are or you may miss most

of your life…”

Buddha’s Little Instruction Book by Jack Kornfield

Boarding House

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The award-winning Boarding Houseis located in the heart of the historic district.Run by Seth and Angela Raynor (owners ofthe adjacent Pearl restaurant), this long-standing happening place pulls in the “who’swho” of Nantucket for some of the best finedining on the Island with a lively neighborhoodcocktail bar.

Devotees love this place for its exceptionalmarket-driven menu, overseen by talentedchef de cuisine, Erin Zircher. The cuisine focuses on the simplicity of fine natural andorganic ingredients featuring local farms andregional purveyors.

The Boarding House continues to receive national praise and press for their culinary efforts... Zagat Guide - Top Table | Food Network - “Best of”| Bon Appetit | Gourmet | Food & Wine | BostonMagazine | Travel & Leisure | Boston Globe | Town& Country | Food Arts | New York Times | QuarterlyReview of Wines - Condé Nast Traveler | Wine Spectator - Award of Excellence, 14 years running

HOUSE FAVORITE• Fried Island Creek Oysters,• Nightly Lobster Preparation andHouse-made Pasta

MEALS SERVED• Dinner • Brunch Saturdays and Sundays

LIQUOR• Full Bar with a Great Selection ofSpirits, Champagnes, Scotchesand Apéritifs


SERVICES OFFERED• Outdoor Seating Under Awning-covered Patio

• Dinner Bar


DRESS CODE• Resort Casual


508.228.9622www.boardinghouse-pearl.com

12 Federal Street, Nantucket


HOURS5:30pm - Close

Weekend Brunch: 10:30am – 2pm

Food Style ~ FARM TO TABLE KITCHEN & NEIGHBORHOOD COCKTAIL BAR

Chef de Cuisine ~ ERIN ZIRCHER

Photos by Jeff Allen

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Nantucket’s premier steak and seafoodrestaurant. Located directly on NantucketHarbor at the famed White Elephant hotel,Brant Point Grill is described by the Zagat Survey as a “true steakhouse on Nantucket in asetting too perfect for words.” Specialties include prime aged beef, gourmet chops, nativelobster and ocean fresh seafood.

Drop by the Harborview Lounge; it’s a greatplace to end a day at the beach with a TrunketTwister Cocktail, or to start a special occasionwith a glass of champagne.

The restaurant offers casual, sophisticated indoor dining or al fresco dining on the Harborside Terrace, which offers a breathtakingview of Nantucket’s waterfront. Enjoy the AllDay menu featuring fabulous seafood appetizersand more, along with the Raw Bar, when you arein the mood for a light bite.

HOUSE SPECIALTY• Firecone-Grilled Salmon• Lobster and Dry Aged Steaks

MEALS SERVED• Breakfast • Lunch • Bar Menu• Dinner • Sunday Brunch

LIQUOR• Full Bar, Large Selection of Martinis • Award-winning Wine Cellar


SERVICES OFFERED• Awning-Covered, Heated Terrace• Indoor/Outdoor Dining and Bar• Raw Bar• Live Music


DRESS CODE• Smart Casual

ACCEPTED PAYMENT• MC • Visa • AMEX • DC• D

508.325.1320www.brantpointgrill.com

At the White Elephant50 Easton StreetNantucket


HOURS8am - 11pm

Food Style ~ LOCAL SEAFOOD AND PRIME STEAKSExecutive Chef ~ FRED BISAILLON

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Food Style ~ SEAFOODChef / Owner ~ JONATHAN ROCHE

Located on Straight Wharf, Tobey’s isNantucket’s hot spot for great food in a fun andfriendly atmosphere.

This authentic Chowder House offers freshseafood, ribs, pastas, salads and much more. Flat-screen TVs featuring baseball and football packagesmake Captain Tobey’s the best place to catch yourfavorite teams.

A harbor-view private room, with full service bar, isalso available for special occasions.

HOUSE SPECIALTY• Lobster Salad, Lobster Roll

MEALS SERVED• Lunch • Dinner

LIQUOR• Full Liquor


SERVICES OFFERED• Private Dining• Reception and Party Site• Catering• Event and Party PlanningServices• Carry-out• Children’s Menu



ACCEPTED PAYMENT• Visa • MC • AMEX • D • DC

508.228.083620 Straight Wharf

Nantucket

SEASONMay - November

HOURSRestaurant: 11am - 10pm

Bar: 11am - 1am

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Food Style ~ MODERN PARISIANExecutive Chef ~ JEFF WORSTER

Wine Director ~ SUSAN HANDY

HOUSE SPECIALTY• Cod Beignets and Steak au Poivre


LIQUOR• Fine Spirits and Extensive Wine List


SERVICES OFFERED• Garden Dining• Dinner Bar• Handicap Accessible• Private Celebrations


DRESS CODE• Resort Dress


508.257.4499www.thechanticleer.net

9 New StreetSiasconset

SEASONMemorial Day - Columbus Day

HOURSLunch: 11:30am - 2pmDinner: 6pm - 10pm

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Celebrating over 100 years in ’Sconset – Chef Jeff Worster and Susan Handy of Black-Eyed Susan’s fame extend their culinarysavoir–faire and gracious hospitality from Town to ‘Sconset. ChefWorster showcases a more widely traveled version of classic Frenchcuisine, looking to the far reaches of the continents for inspirationand seasonings.

Classic ’Sconset charm - The Chanticleer is housed in a classic rosecovered cottage and surrounded by exquisite gardens. The overallatmosphere is less formal than in previous years, but not at the expense of service, which continues to be attentive and personal.Enjoy a casual meal in the rose garden or bistro, celebrate in our elegant dining room or invite family & friends for a gathering inone of our private spaces.

MODERN PARISIAN

WeddingsLuncheons

Private Dinners

508.257.4499 thechanticleer.net

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“Islanders would rather you didn’t knowabout this comfortable Nantucket ‘gem’ where enthusiastic, helpful servers guide you in choosingfrom the intriguing variety of creative NuevoLatino tapas and ‘super’ Spanish wines. The romantic, candlelit, modern art-bedecked spot willkeep you dancing!” Zagat 2009

The food is internationally inspired small platesserved in an ambience that is sensual, sophisticatedand wholly different from any other destination.From our signature tapas, sushi, big plate specials,steaks, chops and unique side dishes, our kitchencreates original and unexpected pairings and flavors.

The menu is driven by local ingredients from our Nantucket fish markets and farms. Cinco’s menuis ideal to share with friends with a bottle of winefrom our Wine Spectator Award-winning list.

Cinco’s bar/lounge and cool patio are a hot spot ona summer night to enjoy tapas, cool music, hand-crafted cocktails and beer from around the world! Visit www.cinco5.com and join our mailing list.

HOUSE SPECIALTY• Fresh Local Ingedients


LIQUOR• Full Liquor, ExtensiveInternational Wine List


SERVICES OFFERED• Private Dining• Patio Dining

RESERVATIONS• Suggested

DRESS CODE• Barcelona Casual

ACCEPTED PAYMENT• Visa • MC • AMEX

508.325.5151www.cinco5.com

5 Amelia DriveNantucket


HOURS5pm - 1am

Food Style ~ INTERNATIONAL TAPASExecutive Chef ~ JEAN-LUC MATECAT

Sommelier ~ MICHAEL STURGIS

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HOUSE SPECIALTY• Fresh Local Seafood, Prime Meat

and Continental Cuisine

MEALS SERVED• Lunch and Dinner – 7 days a week

LIQUOR• Full Liquor License


SERVICES OFFERED• Wine Dinners• Beef Wellington Dinner Night• Private Parties Accepted• Piano Bar


DRESS CODE• Casual, but proper

ACCEPTED PAYMENT• MC • Visa • Amex

508.228.1101www.theclubcar.com

1 Main StreetNantucket

SEASONMid-May to Mid-October

Thanksgiving Weekend ~ Christmas Stroll

HOURSLunch: 11am – 3pmDinner: 6pm - 10pm

Food Style ~ CONTINENTAL CUISINE

Executive Chef ~ TOM PROCH

“Near the waterfront with a ringside seaton Main Street, this well regarded restaurantskillfully combines casual dining and eleganteating. The menu is rich and varied-you mayfind anything from rabbit to octopus-and thefood is consistently excellent. If your budgetis tight, have lunch at the bar in season. If, however, rack of lamb is a favoriteof yours, just remember that you live onlyonce. …” “Insiders Guide, Cape Cod and theIslands” 6th edition, by Erica Bollerud

“One of the top” restaurants on Nantucketfor decades, this posh venue is popular with locals, many of whom particularly enjoy BeefWellington Night on an Autumn Sunday.”“Frommer’s Portable Nantucket andMartha’s Vineyard” by Laura Recktard.

“The Island’s most unassuming big boy, thisContinental Classic consistently nails the oldfashioned “Gourmet experience”. …Zagat 2005

The Club Car

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HOUSE SPECIALTY• American and Mediterranean- Inspired Cuisine


LIQUOR• Beer and Wine

BAR• No

SERVICES OFFERED• Menu Available Online• Prix Fixe menu changesnightly, with substitutions offresh fish, vegetarian or otherspecial dietary requestsavailable upon advanced notice.• Rehearsal Dinners, Privateand Small Wedding Parties• Patio Garden Table

RESERVATIONS• Requested


ACCEPTED PAYMENT• MC • Visa

508.228.4016www.companyofthecauldron.com


SEASONLate April - December

HOURSOpen Every Day

Summer: Seatings 6:45pm and 8:45pmSpring and Fall: 1 Seating 7pm

Food Style ~ AMERICAN AND MEDITERRANEAN-INSPIRED CUISINEExecutive Chef / Owner ~ ALL KOVALENCIKChef de Cuisine~ MATTHEW ZADOROZNY

Sommelier ~ MARK ANDERWALD

This chef-owned Nantucket restaurantcontinues its tradition of remaining on topof the list of the best of the best. “Prix fixe perfection,” “Gem in the heart of Nantucket”“A truly unique dining experience,” “Twowords... GO THERE!,” are some of the recent accolades by reviewers and diners.Zagat has awarded them the top ratings onthe Cape and Islands for 2009 and 2010. Themenus combine an expert mix of new andtraditional cuisines using seasonal ingredientsand local produce to create their three- andfour-course meals. The prix fixe menuchanges nightly (with substitutions of fresh fish,vegetarian or other special dietary requestsavailable upon advanced notice). The openkitchen and cozy candlelit dining room,along with classical harp music by MaryKeller three nights weekly, contribute to itsintimate romantic ambience. Every wine onthe list is hand-picked, and the staff is wellversed and able to assist in helping you makea perfect pairing for the evening’s menu.

Company of the

Cauldron

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Food Style ~ LATIN KITCHEN

Executive Chef / Owners ~ SETH & ANGELA RAYNOR

RAW BAR PLATESceviches + cocktails + tiraditos

oysters + clams + market seafoodOYSTERS ON THE HALFSHELL

• Island Creeks, Duxbury, MA• Moon Shoal, Barnstable/Duxbury, MA• Glidden Point, Damariscotta River, ME

EL JEFE’S CEVICHE TRIOlobster + uni / fluke / hamachi

LOBSTER CEVICHE TOSTADALocal lobster + avocado + citrus crema Peruvian ajo + aji Amarillo

+ agave nectarTUNA CRUDO – SALSA MACHA

chili de arbol + garlic + peanuts + evooBAJA SHRIMP CEVICHE COCKTAIL

chili-spiked mandarin orange-tomatocucumber + avocado

TAPAS + SHARE PLATESGUACAMOLE + TORTILLA CHIPSWARM MARCONA ALMONDS

PADRON PEPPERSWARM MEDJOOL DATES

serrano ham + manchegopickled guindilla pepper

CROQUETAS DE ESPAÑAspanish chorizo + serrano ham

piquillo pepper emulsionGRILLED BABY OCTOPUS

scallion salsa verdemigas + pickled cherry tomatoes

SPICY CHICKEN BROCHETTES A’LA PLANCHAaji amarillo + pineapple jicama salsa

scallion crema

APPETIZERS + SPECIAL TACOSDYNAMITE ROCK SHRIMP TOSTADA

avocado + shaved lettuce + crema + cotijaTACO DE LENGUA

braised + smoked beef tongue tacoradish julienne + chili de arbol sauce

CHICKEN MOLE LETTUCE CUPSantonio’s mole poblano

gem lettuce + sesame seedsNORA’S VENEZUELAN AREPAS

red chili pork + queso frescoavocado guasacaca

ARMANDO’S BUDDHA TACOfried queso chihuahua

black beans + roasted onions + radishCHICKEN TAQUITOS

crying tomato sauceDELUXE DUCK + FOIE GRAS TACO

chili-braised duck leg + sautéed foie grascabbage + pickled mango salsa

OVEN ROASTED BEET CARPACCIOmarcona almonds + sherry vinaigrette

warm goat cheese + baby arugulaMEXICAN BLACK TRUFFLE QUESADILLAS

huitlacoche + mushroom ragoutblack truffle crema + chihuahua cheese

ENTREE PLATES + TACO PLATTERSGARLIC + CHILI GRILLED PRAWNS

petite salad, lemon vinaigrettefried potatoes + salsa brava

CDM “ROADSIDE” CHICKENred rice + midnight beans + scallion salsa verde

CRISPY PORK CARNITASrefried beans + fresh corn relishsalsa verde + roasted plantains

SEARED BEEF TENDERLOIN A’LA PLANCHAagave sweet potato + braised greens salsa borracha + grilled spring onion

TRIO OF AL PASTOR TACOScitrus + chili marinated pork + caramelized onionpineapple + cilantro, midnight beans + red rice

TRIO OF BAJA FISH TACOSbeer battered codfish, pickled carrots + chilis

cabbage slaw, avocado + crema, beans + red rice

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This new Latin kitchen run by Seth andAngela Raynor, owners of the award winningBoarding House and the pearl restaurants, of-fers fresh and flavor-driven food.

The menu incorporates modern translations ofauthentic Latin American dishes such as empanadas, taquitos, carne asada, carnitas androast suckling pig - made with local ingredients.

The nine-seat ceviche and raw bar offers variedchoices of the freshest seafood of the seasonranging from raw oysters and sea urchin to multiple preparations of ceviche.

Bright vibrant flavors are the highlight of thehand-crafted cocktails showcasing seasonallyfresh fruit. The large selection of tequilas, rums,piscos and beers are a delicious complement

HOUSE FAVORITES• Raw Bar, Ceviches, Tacos & Tequilas


LIQUOR• Full Bar with Large TequilaLibrary


SERVICES OFFERED• Ceviche & Raw Bar• Dinner Bar• Two Dining Rooms• Take-out

RESERVATIONS• Accepted • Walk-In Seating



508.228.0815www.corazonnatucket.com

21 South Water StreetNantucket

SEASONOpen mid-May

HOURSLunch: 11:30am - 2:30pm

Dinner: 6pm - Close

Food Style ~ LATIN KITCHEN

Executive Chef / Owners ~ SETH & ANGELA RAYNOR

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Food Style ~ AMERICAN

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Fly into Crosswinds... where our hugeportions and delicious daily specials willkeep your pockets full and your spirits soaring. When it’s time for something different, come join us at the Nantucket Memorial Airport. Home of the televisionclassic, “Wings.”

Our dining room and outdoor patio featureNantucket's only scenic and relaxing diningview of the airplanes taking off and landingall day long.

Whether you are waiting for a plane or justwant to relax with a tasty and filling meal ata great price, Crosswinds is the place to go. Our fun, diverse menu offers something foreveryone. Come meet our friendly andcourteous staff for a casually, elegant diningexperience and see what’s new at Crosswinds!

HOUSE FAVORITE• Crosswinds Famous BBQ Ribs • Orecchiette Pasta

MEALS SERVED• Breakfast • Lunch • Dinner

LIQUOR• Full


SERVICES OFFERED• Relaxing Airfield View• Take-out Entire Menu• Fast “On the Fly” To-go Counter• Desserts, Pastries and Coffee Drinks• Breakfast All Night• Fully Stocked Bar• Children’s Menu• Patio Parties and Catering• Free Parking

RESERVATIONS• No


ACCEPTED PAYMENT• MC • Visa • AMEX • Local Checks

508.228.6005www.crosswindsnantucket.com

14 Airport RoadAt the Nantucket Airport

SEASONYear-round

HOURSBreakfast: 5:30am - 2pmLunch: 11am - 5pmDinner: 5am - 9pm


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Food Style ~ FINE NORTHERN ITALIAN CUISINE

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http://www.demarcorestaurant.com/

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HOUSE SPECIALTY• Boscaiola “Badly Cut” Fresh Pasta, Fresh Grilled Seafood


LIQUOR• Full Liquor and Wine List


SERVICES OFFERED• Dinner Bar



ACCEPTED PAYMENT• MC • Visa • AMEX • D

508.228.1836www.demarcorestaurant.com


SEASONMay - October

HOURS6pm - Close

DeMarco

Food Style ~ FINE NORTHERN ITALIAN CUISINE

Situated in historic downtownNantucket, DeMarco Restaurant has beenserving the finest Northern Italian cuisinefor 31 years, accompanied by homemadebreads and desserts made daily. Ourextensive Italian and domestic wine listhas been honored by the Wine Spectatormagazine consistently for 27 years.

Owner Don DeMarco invites you to dinein his 19th century townhouse, restored toaccentuate its rustic wood-beam ceilingand original plank floor details.

The intimate bar has a wide selection ofwines by the glass, martinis and summercocktails. The bar is enhanced by theambiance of a log fireplace.

Located at 9 India Street, we serve dinnerfrom May through October from 6pmdaily, with reservations recommended.

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HOUSE SPECIALTY• Homemade Doughnuts• Blueberry Pancakes andHomemade Blueberry Syrup

• Fluffy Three-Egg Omelets• Breakfast Served Until 2pm Daily

MEALS SERVED• Breakfast • Brunch • Lunch

BAR & NIGHTLIFE• No

SERVICES OFFERED• Breakfast Served Until 2pm Daily,Until Noon on Sunday

• Child-Friendly Menu• Carry-out

RESERVATIONS• No


ACCEPTED PAYMENT• Cash• Local Checks

508.228.453318 Sparks Avenue

Nantucket

SEASONYear-Round

(Except February and March)

HOURS6am ~ 2pm • Monday ~ Saturday

6am ~ Noon • Sunday


Serving breakfast and lunch sevendays a week, the Downyflake is a Nantucket tradition. Known for the bigdoughnut outside and delicious doughnuts inside, The Downyflake has been satisfyingthe appetites of locals and visitors for over 50years. Conveniently located in the mid-islandarea, the restaurant is easily accessed by bicycle, car or NRTA bus. The Downyflake isfamous for its homemade doughnuts - a visitto Nantucket isn’t complete without trying atleast one. Choose from a menu of Flake favorites and daily specials for good food andfast, friendly service in a relaxed atmosphere.Breakfast served ‘til 2pm daily and noon onSunday.

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Food Style ~ CONTEMPORARY CREATIVE AMERICAN

restaurant + bar

Photography by William Hoenk

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http://www.dunenantucket.com/

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HOUSE SPECIALTY• Creative American Cuisine

MEALS SERVED• Lunch (summer only)• Dinner (year-round)



SERVICES OFFERED• Private Dining


DRESS CODE• Casual / Sophisticated


Food Style ~ CONTEMPORARY CREATIVE AMERICAN

restaurant + bar

508.228.5550www.dunenantucket.com

20 Broad StreetNantucket

SEASONYear-round

HOURS

Lunch: 11:30am - 2:30pm (Summer Only)Dinner: 6pm - 10pm

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Dune is a creation of Michael Getter, formerly of 21 Federal and American Seasons restaurants. The décor in our three distinctdining rooms is a blend of sophisticated elegance and soothing comfort.

Along with our exotic quartzite bar and charming patio, we offer anextensive selection of handcrafted cocktails, wines, liquors and cordials, along with offering full lunch, dinner and dessert menus.

The ever-changing menu showcases an innovative selection of thefinest in seasonal local produce, fish and meats from regional farmsand select purveyors.

CONTEMPORARY CREATIVE AMERICAN

restaurant + bar

508.228.5550www.dunenantucket.com


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http://www.easystreetnantucket.com/

Food Style ~ SEAFOOD

HOUSE SPECIALTY• Seafood


LIQUOR• Full Liquor, Beer, Wine and Specialty Drinks


SERVICES OFFERED•Weekly Specials• Dining Bar• Children’s Menu• Take-out• Outdoor Seating • Waterfront Views • Private Functions 2nd Floor • Entertainment • HDTV / Wi-Fi

RESERVATIONS• Not necessary, but accepted



508.228.5031www.easystreetnantucket.comeasystreetnantucket@gmail.com

31 Easy StreetCorner of Easy Street and Steamboat Wharf

Nantucket

SEASONMid-May - January

HOURSBreakfast: 9am - 12:30pmLunch: 11am - 9pmDinner: 4pm - 9pm

EASY STREET

RESTAURANTAND

SEAFOOD

HOUSE

The dining is easy and family friendlyat EASY STREET, Established in 1973,located at the corner of Easy Street and Steamboat Wharf. Serving breakfast, lunch anddinner of the highest quality at reasonableprices. The menu offers all you would fine in aclassic seafood house; New England LobsterBoil, Lobster Rolls, Surf & Turf, Scrod, Scallops or Whole Belly Clams-n-Chips,Salmon, Swordfish, Shrimp, Clam Chowder, aRaw Bar, Mussels, Calamari, Burgers, JumboBuffalo Wings and Quesadillas. They are opendaily, with outdoor seating, a full service bar, atake-out and children's menu and waterfrontviews.

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Executive Chef ~ BILL PUDER

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Voted “Best Family Dining” byreaders of Cape Cod Life. Step into acozy atmosphere at Faregrounds.

In the dining room, everyone can enjoythe diverse and affordable dinner menuand children’s menu.

When dinner is over or a lighter fare iswhat you are hungry for, step across thehallway and enter Pudley’s Pub, wherelunch is served and over 60 menu itemsare offered until midnight.

Open year-round, seven days a week.Private parties and take-out available.

Food Style ~ AMERICANExecutive Chef ~ BILL PUDER

HOUSE SPECIALTY• Gourmet Pizza


LIQUOR• Full Bar


SERVICES OFFERED• Take-out• Private Celebrations• Outdoor Dining• Outdoor Bar• Dinner Bar• Entertainment

RESERVATIONS• Not Required


ACCEPTED PAYMENT• MC • Visa • AMEX • D • DC

508.228.409527 Fairgrounds Road

Nantucket

SEASONYear-round

HOURS11:30am - 1am

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HOUSE SPECIALTY• Curried Mussels• Javanese Spicy Fried Rice• Truffle Frites


LIQUOR• Full Liquor and Extensive Wine List


SERVICES OFFERED• Dinner Bar • Patio Dining • “Table 56” Private Garden Dining• Private Functions• Take-out

RESERVATIONS• Suggested

DRESS CODE• Nantucket Chic


508.228.6135www.fiftysixunion.com

56 Union StreetNantucket

SEASONYear-round

HOURS5pm - 10pm / Restaurant5pm - Close / Bar

Food Style ~ GLOBALExecutive Chef ~ PETER JANNELLESous Chef ~ ANDREW JANNELLE

Fifty-Six Union is celebrating tenyears of year-round service to Nantucket locals and visitors alike. Located on the outskirts of town, a ten-minute walk fromMain Street, Fifty-Six Union is a dining destination not to be missed. Global cuisineis served nightly, and guests may choose todine in one of four atmospheres... the bistrobar, celebrity room, the patio covered by acozy awning or in the private garden gazebo,well known as “Table 56”.

The menu at Fifty-Six changes seasonally,with a few perennial favorites. Signaturedishes include javanese spicy fried rice withshrimp and chicken, curried mussels andclams casino, to name just a few. With a father and son team in the kitchen and amother and son at the front of the house,you will most definitely have a pleasurabledining experience.

Pixel Perfect

Pixel PerfectJeff Allen

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http://www.kittymurtaghs.com/

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Kitty Murtagh’s

HOUSE SPECIALTY• Steaks and Seafood


LIQUOR• Full Liquor and Wine Bar


SERVICES OFFERED• Dinner Bar• International Sporting Eventson Large Screen TVs• Pool Tables• Local Bands and DJs

RESERVATIONS• Optional



Food Style ~ IRISH AND AMERICANChef ~ LANCE RICHARD

In Ireland, pubs are places to socialize, relaxand maybe conduct a little business. Owners JohnKeane and Caroline Montgomery are continuingthat tradition on Nantucket at Kitty Murtagh’s.Named after John’s grandmother, everythingabout Kitty’s is eclectic and fun.

Decorated with Irish signs, antiques and furniture, the pub exudes authenticity. Relax andenjoy traditional hearty fare. Join us downstairs inour intimate dining room for entrées like Kitty’spork schnitzel and prime rib. Nightly seafood specials draw from Nantucket’s local catch. Youcan add Nantucket’s best soup and salad bar toany entrée for only four dollars. Top it all off witha pint of Guinness served in a traditional twenty-ounce glass.

Entertainment includes traditional Irish music,local bands and DJs. There are two pool tables,and international sporting events are featured onNantucket’s largest big screen.

508.325.0781www.kittymurtaghs.com

4 West Creek RoadNantucket

SEASONYear-round

HOURSLunch: 11am - 5pmDinner: 5pm - 9:30pm

Open Every Day

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Languedoc BistroPhotos by Terry Pommett

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http://www.lelanguedoc.com/

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HOUSE SPECIALITY• Pan-Roasted Lobster

MEALS SERVED• Dinner• Saturday and Sunday Brunch



SERVICES OFFERED• Dinner Bar• Bar Menu and Charcuterie served at the bar from 5:30pm to close• Covered Patio Dining

RESERVATIONS• Reservation Suggested forUpstairs Dining Room• Reservations Accepted for the first seating for Garden and Bistro Baref ~ DRESS CODE• Smart Attire


508.228.2552www.lelanguedoc.com



HOURSDinner: 5:30pm - 10pm

Saturday and Sunday Brunch11am - 2pm

Food Style ~ FRENCH-AMERICAN BISTROChef ~ ANTHONY NASTUS

Languedoc Bistro

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On an Island where restaurants, inns and shops come and go,owners Alan and Ann Cunha, Neil Grennan and Ed Grennan continue to create the highest standards for Languedoc Inn and Bistro.

Languedoc is diverse, offering three separate settings with two distinct atmospheres. Downstairs, the café and the garden are friendly, fun, laid-back places where no reservations are needed to enjoy their club atmosphere. Languedoc does suggest reservations for the upstairs diningrooms, which possess a different, more intimate quality. The candlelit tables are romantic and refined, easily setting a table for two or accommodating 25 people in a private room.

The links between the two distinct atmospheres are the food and the wine.Languedoc is a French-American bistro, with seasonal menus that offer refined, innovative selections rooted in traditional fine cuisine. Languedochas been awarded Wine Spectator’s Award of Excellence every year since 1994.

FRENCH-AMERICAN BISTRO

Languedoc Bistro508.228.2552

www.lelanguedoc.com


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Food Style ~ GLOBAL BISTRO AND SUSHI BARExecutive Chef ~ ROBERT ‘BOZ’ BOSLOW

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HOUSE SPECIALTY• Sushi• Regional Pastas• Hand-Packed Burgers


LIQUOR• Full Liquor


SERVICES OFFERED• Outdoor Seating• Take-out

RESERVATIONS• Same Day after 4pm



508.325.4001www.lola41.net

15 South Beach StreetNantucket

SEASONYear-round

HOURSRestaurant: 5pm - 11pm

Bar: 5pm - 1pm

Food Style ~ GLOBAL BISTRO AND SUSHI BARExecutive Chef ~ ROBERT ‘BOZ’ BOSLOW

LoLa 41 is a Global Bistro on Nantucket Island. Thirty miles out to sea, Nantucket is situated on the 41st parallelnorth. LoLa 41 offers culinary delights andan extensive drink menu inspired by countriesaround the world through which the 41stparallel north passes...Spain, Italy, Turkey,Japan, China and several states in the UnitedStates.

Lola Burger, located on Broad Street, is a classic take-out hamburger joint with a twist,burgers with spices and seasonings fromacross the 41st parallel north. Please join usat Lola 41 and LoLa Burger on our gastronomictour for fabulous food, fun and hospitality!

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Food Style ~ SEASONAL FARE FEATURING NANTUCKETDELICACIES AND NATIVE SEAFOOD

Chef / Owner ~ CHRIS FREEMAN

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Òran Mór Bistro is located up a flightof copper stairs in a historic Nantuckethome. The restaurant has an intimate barand three dining rooms with attractiveearth-toned decor that are a warm preludeto delicious, beautifully prepared food.

Òran Mór Bistro is owned by Chef ChrisFreeman and his wife Heather. The cooking style is one of inspired simplicity;each ingredient complements another tocreate a unique, savory dish. The evolvingand innovative menu is derived from thechanging seasons and their bountiful offerings. Showcasing native seafood, freshlocal produce and naturally raised meatsfrom select farms.

HOUSE SPECIALTY• Native Seafood and Seasonal Fare


LIQUOR• Full Liquor with Extensive Wine List


SERVICES OFFERED• Chef ’s Patio Table• Dinner Bar• Private Dining• Carry-out




508.228.8655www.oranmorbistro.com



HOURS6pm - Close

Food Style ~ SEASONAL FARE FEATURING NANTUCKETDELICACIES AND NATIVE SEAFOOD

Chef / Owner ~ CHRIS FREEMAN

Bistro and Bar

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rawSkip Bennett’s Island Creek

Oysters on the half shell

Furitaki Cured Hamachi

Sashimi Salad

crunchy Singapore slaw + mango

pomegranate+ umeboshi plum

vinaigrette, Thai basil + roasted

peanuts

Pearl Yellow Fin Tuna Martini

sashimi grade tuna + wasabi tobiko

red rooster crème fraiche

crisp gyoza skin

dumpling

Pork Chive Potstickers 14

hong kong XO sauce

salads

Salad of Boston Bibb Lettuce 14

roasted beets+ walnuts+ pickled

radishes farmstead blue cheese +

miso buttermilk

Thai Green Papaya Salad 12

granny smith apple + thai chiles

sweet 100s + cashews + green beans

appetizers

Grilled Baby Octopus 14

fragrant ponzu + baby arugula +

tangerine tempura of preserved

lemon

Back of the House ‘Surf + Turf’

3 Island Creeks Oysters on _ shell

grilled pork belly steamed bun

Korean bbq sauce

Vietnamese Lettuce Wraps

crispy fried pork + shrimp + crab

spring rolls, mint + basil + butter let-

tuce

Crispy Duck Confit Crêpe

roasted mushrooms + garden

greens, tamarind dipping sauce

Tempura of Soft Shell Crab

Singapore street style rice noodles

dry fry madras curry + cucumber

pickles, ginger lime dipping sauce

Nathaniel’s 60 Second Steak

foie gras truffle jus + frisée salad

sunny side up quail egg

Seared Hudson Valley Foie Gras

caramelized mango + toasted

brioche, black pepper gastrique

Crispy Duck Confit Crêpe

roasted mushrooms + garden

greens, tamarind dipping sauce

Tempura of Soft Shell Crab

Singapore street style rice noodles

dry fry madras curry + cucumber

pickles

entrees

Classic Pearl Wok Fried Lobster A.Q.

salt ‘n pepper-spice crusted

lobster, fresh lo-mein + grilled lime

+ asian BBQ

Lemongrass + Cilantro Beef BBQ 34

green papaya salad + candied

cashews, traditional steamed

sticky rice

Panko Crusted Halibut 34

coconut kaffir lime broth

purple potatoes + spring vegetables

Grilled New York Strip Steak 44

potato purée + ginger braised

greens, garlic soy jus + pickled red

onion rings

Glazed Thai Basil Duck Stir-fry 32

shishito peppers + pineapple +

greens, Indo sweet soy caramel +

jasmine rice

Homemade Udon Hotpot 36

Chatham dayboat scallops + red

snapper , tempura of jumbo

prawns + littleneck clams

mizuna + kimchee broth

Green Thai Coconut Curry 26

tofu + eggplant + bell peppers +

pineapple, jasmine rice + seasonal

greens(veg)

Executive-Chef Seth C. Raynor

Chef-de-Cuisine Liam Mackey

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This gem run by Seth and Angela Raynor, ownersof the ever-popular Boarding House, focuses oncoastal cuisine and pristine seafood with exotic flavorsexperienced during the couple’s off-season travels. ThePearl’s nightly menu showcases seasonal shellfish,seafood, heritage meats and island produce. The signature entrée, Nantucket Salt and Pepper WokFried Lobster, is considered by many critics to be theIsland’s best lobster dish. Chef-de Cuisine, LiamMackey and his talented team keep the menu freshand filled with exciting new dishes-steamed pork bellybuns, sashimis, crudos and sushi, house-madedumplings + tempuras, udon noodles, Vietnamese bbqbeef, nightly fish dishes round out the classics. Thepearl bar is a unique place to have dinner, connect withfriends and even fall in love- as multiple pearl ‘couples’will attest! You never know who may turn up or step behind the bar…The pearl has been awarded-Best Seafood Restaurant in New England Best Chef- 2008 / Top Table-ZagatBest Fine Dining / Best Restaurant NantucketBest Fusion Restaurant

HOUSE FAVORITE• Yellowfin Tuna Martini, 60 Second Steak, Salt and Pepper Wok FriedLobster

MEALS SERVED• Dinner Nightly

LIQUOR• Full Bar with a Great Selection of Sakes, Spirits and Champagnes


SERVICES OFFERED• Outdoor Garden Chef’s Table• Dinner Bar• Three Private Dining Rooms:The Pink Room, VintageRoom and The Chef’s Table


DRESS CODE• Resort Casual


508.228.9701www.boardinghouse-pearl.com

12 Federal StreetNantucket

SEASONDaffodil Weekend - Columbus Day

Weekend and Stroll

HOURS6pm - Close

Food Style ~ MODERN COASTAL CUISINE

Executive Chef / Owners ~ SETH & ANGELA RAYNORSous Chef ~ LIAM MACKEY

t h e p e a r l

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Food Style ~ AMERICAN ECLECTICExecutive Chef ~ THOMAS WALSH

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http://www.queequegsnantucket.com/

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HOUSE SPECIALTY• Pan-Seared Braised Beef ShortRibs with Sour Cream Mashed


LIQUOR• Full Liquor and Wine Bar


SERVICES OFFERED• Breakfast • Lunch • Dinner• Full Bar and Private Dining• Patio Dining




508.325.0992www.quequeegsnantucket.com

6 Oak StreetNantucket

SEASONYear-round

HOURSBreakfast: 8am - 2pmLunch: 11:30am - 2pmDinner: 5:30pm - 10pm

7 Nights a Week

Food Style ~ AMERICAN ECLECTICExecutive Chef ~ THOMAS WALSH

Nestled on a side street behind theAtheneum, Queequeg’s offers a romanticspot for dinner in a fun bistro setting withan intimate bar scene. The cozy diningroom, with its warm color scheme andeclectic artwork, radiates comfort. Ourpatio is a fun retreat from the hustle andbustle of town. Owners John Keane andCaroline Montgomery chose the name inreference to Melville’s character from“Moby Dick.” In the book, he is describedas “a good looking young man, in the primeof this life. ...” if alive today, we’re sure he’dbe a regular.

Our menu pushes the envelope of “AmericanEclectic” and takes you on a culinary voyage that blends home-style Europeanflavors with American. Our chef has honedhis skills to the point where every bite resonates with love-it-in-an-instant flavor.

In the heart of downtown Nantucket,Queequeg’s is the local secret that’s finally out.

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HOUSE SPECIALTY• Local Seafood, Lobsters, Raw Bar and Specilty Drinks

MEALS SERVED• Lunch and Dinner Breakfast: Mid-June to Mid- Sept.

LIQUOR• Two Full Service Bars


SERVICES OFFERED• Patio, Raw Bar and Indoor Dining

• Private Functions• Spring and Fall Prix Fixe Dinner

RESERVATIONS• For Parties of Six or More in Spring and Fall



508.228.8886www.theropewalk.com

1 Straight WharfNantucket

SEASONMid-May to Mid-October

HOURSBreakfast: 6:30am - 11amLunch: 11am - 5pm

Dinner: 5:30pm - 10pm

Food Style ~ AMERICAN-STYLE SEAFOOD GRILL

Chefs ~ RON OLDHAM AND TEBAH BREWLEY

Influenced by the long tradition offishing history on Nantucket, the RopeWalktakes its name from the building that wasused to make the ropes for the ships duringthe whaling days. This large and busy restaurantsits right on the water, with three sides of theexpansive building open to the breathtakingview of Nantucket Harbor. The restaurantserves an eclectic, American menu with anemphasis on fresh shell and fin fish, featuringsuch signature dishes as New England Clam“Chowda,” Crispy Fried Calamari and Portuguese Mussels.

The restaurant has three dining rooms, apatio, two bars, and a raw bar. Nantucket'sbeautiful, boat-filled harbor can be seen fromany seat in the house. The atmosphere iscausal, fast-paced, and busy. The RopeWalkis a favorite with sailors, sport fishermen andfamilies.

Located right on the water at the end ofStraight Wharf, makes it the perfect locationfor your special function.

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Food Style ~ ECLECTIC PUB FARE

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http://www.theroseandcrown.com/

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The Rose & Crown began its life as alivery stable for horses and carriages in the1800s. During the next 150 years, 23 SouthWater Street has served as a gas station andan art studio. In the mid-seventies it became The Rose & Crown.

Named for a shoal seven miles off the Southeastern coast of Nantucket, “TheCrown,” has been serving islanders and visitors continuously for the past 30 yearsand is still going strong. We welcome youto share in the crown experience.

The Rose & Crown has been a favorite ofboth locals and tourists since the beginning.We offer entertainment seven nights a weekin season and four nights a week in the offseason. We are also available for private andsemi-private functions. We can handle parties from 2 to 200, casual or elegant tofit everyone's budget.

HOUSE SPECIALTY• Burgers • Fish and Chips


LIQUOR• Full Bar


SERVICES OFFERED• Dinner Bar• Private Parties• Entertainment Nightly• Take-out

RESERVATIONS• No


ACCEPTED PAYMENT• Visa • MC

508.228.2595www.theroseandcrown.com


SEASONYear-round

HOURS

11:30am - 1am7 Days a Week

Food Style ~ ECLECTIC PUB FARE

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Food Style ~ AMERICAN BRASSERIEChef ~ MARK GOTTWALD

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http://www.ShipsInnNantucket.com/

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HOUSE SPECIALITY• Chicken with Lime• Beef Short Ribs• Grilled Summer Flounder• Daily Souffles




SERVICES OFFERED• Dinner Bar• Private Dining

RESERVATIONS• Suggested ~ DRESS CODE• Sophisticated Casual


508.228.0040888.872.4052

www.ShipsInnNantucket.com13 Fair StreetNantucket

SEASONMay - October

HOURS5:30pm - 9:30pm except Tuesday

Food Style ~ AMERICAN BRASSERIEChef ~ MARK GOTTWALD

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Set on a quiet side street a short walk from the bustle of the Historic District, the Ships Inn restaurant has been a local favoritefor many years. Owned since 1991 by chef-owner Mark Gottwald andhis wife Ellie, the restaurant evokes Mark’s passion for food, and theinn personifies Ellie’s affection for simple charm.

This fine restaurant can be found in the lower level of the historichome of whaling captain Obed Starbuck, built in 1831. The thirteenguest rooms, each individually decorated, maintain the integrity andcharm of their history. The cozy, candlelit dining room is the perfecthideaway on a cool Nantucket evening. It sets the stage for the creativeyet classic food presented by Mark. While loyal to the classic technique of the French, he understands the importance of the American Brasserie. The Ships Inn offers a variety of fresh seafood,meat and pasta entrées.

AMERICAN BRASSERIE

“A genuine Nantucket experience not soon forgotten.”

A Whaling captain’s mansion featuring thirteen charming guest rooms, ahighly acclaimed restaurant and an intimate

full service bar.

American BrasserieRomantic candle-lit dining room

Private DiningWine Spectator-Award of Excellence

888.872.4052 • 508.228.0040

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HOUSE SPECIALTY• Daily Caught Fish and Seafood Specials• Specialty Cocktails FeaturingTriple Eight


LIQUOR• Full Bar, Local Beers and Cocktails


SERVICES OFFERED• Patio Dining and Bar• Menu Available at the Bar• Private Celebrations• Indoor Dining• Take-out on Request• Receptions

RESERVATIONS• Walk-ins Welcome, Reservations Suggested



508.228.2033www.slip14.com14 Old South Wharf

Nantucket

SEASONMid-May - October

HOURSOpen Every Day

Lunch: 11:30am - 3pmBistro: 3pm - 5pm

Dinner: 5:30pm - 9pm

Food Style ~ COASTAL CUISINE FEATURING LOCAL DAY BOAT FISH AND SEAFOODChef ~ TIMOTHY THACHER-RENSHAW

Walk down picturesque Old SouthWharf on Nantucket’s waterfront for a relaxing outdoor or indoor dining experience.Our casual bar area is a great place to meetfriends for some afternoon cocktails or havesome light fare. Jonas Baker, owner of theformer Bluefin Restaurant, and Chef Timhave created a menu that could be called "Summer Fresh" because of their commitmentto use local fish, seafood, produce and herbs.

We serve a Bistro Menu in the afternoonfrom 3-5pm.The indoor dining room is awarm and inviting location for a special eventor a large group of friends to enjoy a summernight. Whether you are looking to havelunch, a romantic dinner or a relaxing afternoon, Slip 14 is the perfect place toenjoy the ambiance of the true Nantucket.

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Located on Nantucket’s historic harborfront, Straight Wharf Restauranthas been an Island destination for seriouswine and food lovers for thirty years. Offer-ing lunch, dinner and weekend brunch, themenu showcases seasonal ingredients andMediterranean technique, with an emphasison New England seafood and Island-grownproduce, including herbs from the restaurant’s own waterfront herb garden.

The lofty, candelit dining room recalls theNantucket of Melville and whaling ships,while its weathered shingle walls hug thework of Island artists. The waterfront deck,with its panoramic views of sailboats at anchor and reflected harbor lights, is a lovelysetting for al fresco dining. The harborsidebar and grill is perfect for a casual lunch oran evening out, both inside and on thecharming patio. It’s also a lively spot for alate night Goombay Smash.

HOUSE SPECIALTY• Straight Wharf Clam Bake with Chorizo, Sweet Corn and Clams

MEALS SERVED• Brunch • Lunch - July and August • Dinner



SERVICES OFFERED• Private Dining• Patio Dining

STRAIGHT WHARFRESTAURANT




508.228.4499www.straightwharfrestaurant.com

6 Harbor SquareNantucket

SEASONMay - October

HOURS

Lunch and Brunch: 11am - 2pmDinner: 5:30pm - 10pm

Food Style ~ LOCAL SEAFOOD AND ISLAND PRODUCEChefs ~ GABRIEL FRASCA AND AMANDA LYDON

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If you haven't been to TOPPER'S at The Wauwinet, you are missing a treat.With the most stunning location on the island, overlooking Nantucket Sound, thisrelaxed but sophisticated restaurant lives upto all the hype. In what is known as the bestrestaurant on Nantucket, you can enjoy asuperb prix fixe menu in the intimate diningroom or the more casual fare served onTOPPER'S Deck. Whether you visitTOPPER'S for a spectacular breakfast orSunday brunch, leisurely lunch, cocktails on the lawn at sunset or a memorable dinner, it's the place to be. Complimentarytransportation is available to and from therestaurant by van, or by water taxi on TheWauwinet Lady, both departing from theWhite Elephant. TOPPER'S receives ravereviews: Best Restaurant on Nantucket byZagat Survey, Best Brunch by Boston Magazine and is the longtime recipient ofthe Wine Spectator “Grand Award.”

Food Style ~ CONTEMPORARY AMERICAN

Executive Chef ~ DAVID DANIELS

HOUSE SPECIALTY• Fresh Seasonal Ingredients

MEALS SERVED• Breakfast • Lunch • Dinner • All Day Menu • Sunday Brunch

LIQUOR• Full Bar with Award-WinningWine Cellar


SERVICES OFFERED• All Day Indoor and OutdoorDining on Awning-Covered, Heated Deck• Private Waterfront Dining• Complimentry Jitney Shuttle• Scenic Cruise on The

Wauwinet Lady to TOPPER’Sfrom the White Elephant



ACCEPTED PAYMENT• MC • Visa • AMEX • DC • D

508.228.8768www.toppersrestaurant.com

120 Wauwinet RoadNantucket

SEASONMay - October

HOURS8am - 11pm

TOPPER’S

C A S U A L D I N I N G

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Food Style ~ GLOBAL CUISINEExecutive Chef ~ THOMAS WALSH

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HOUSE SPECIALTY• Tandoori Lobster


LIQUOR• Full Liquor with Extensive Wine List


SERVICES OFFERED• Dinner Bar• Private Dining• Patio Dining• Carry-out




508.325.TOWNwww.townnantucket.com

4 East Chestnut StreetNantucket

SEASONYear-round

HOURSBreakfast: 8am - 2pmLunch: 11:30am - 2pmDinner: 5:30pm - 10pm

Food Style ~ GLOBAL CUISINEExecutive Chef ~ THOMAS WALSH

TOWN Restaurant is a global cuisinewonderland, offering uplifted versions of flavorful international dishes sourced fromevery corner of the globe. Taste our tantalizingly bold, sumptuous flavors within acool, casual, sexy Eastern-styled lounge. Offering traditional dishes with a twist: Vietnamese duck confit spring rolls, tandoori lobster and lamb vindaloo all capture your taste buds and transport you toanother land!

TOWN is conveniently located on EastChestnut Street; our inviting dining loungeand patio with Asian accents takes you toparadise, making this a memorable dining experience! Dive into our delectable cocktails, extensive wine list, the latest sakesand our vivacious flavors.

Be adventurous, go to TOWN. …

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Food Style ~ NEW AND TRADITIONAL AMERICAN CUISINEExecutive Chef ~ RUSSELL JAEHNIGChef de Cuisine ~ JAKE BIERNACKI

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HOUSE SPECIALTY• Local Seafood and Dry-aged Sirloin


LIQUOR• Full Bar


SERVICES OFFERED• Terrace Bar and Dining• Dinner Bar• Private Celebrations• Special Wine Dinners and Tastings


DRESS CODE• Upscale Casual, CollaredShirts Required, No T- Shirtsor Hats Please.

ACCEPTED PAYMENT•MC • Visa • AMEX

508.228.2121www.21federal.com21 Federal StreetNantucket

SEASONMid-May - Mid-October

Stroll Weekend

HOURSRestaurant: 6pm - 9:30pm Bar: 5:30pm - Close

Food Style ~ NEW AND TRADITIONAL AMERICAN CUISINEExecutive Chef ~ RUSSELL JAEHNIGChef de Cuisine ~ JAKE BIERNACKI

21FEDERAL

21 Federal, celebrating its 27th season,is a popular, well-established eatery located in theheart of downtown Nantucket. We serve new andtraditional American cuisine and continue to beheld in high regard in our local markets as wellas in national reviews.

The building at 21 Federal Street was built in1847 after the Great Fire of 1846, in which muchof the downtown area was destroyed. The structure was built in the Greek Revival style,which was very popular in downtown Nantucketat the time. It was converted into a roominghouse in the early part of the 20th century andchanged hands many times before it was takenover by the Emmons family in 1946. The conversion of the building to a restaurant beganin April of 1984. Chick Walsh, former maitre d’of the Opera House, opened the restaurant in1985 after extensive renovations spearheaded byWeather Hill Restoration of Vermont, producingthe facility you see today.

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FOOD STYLE• Freshly Prepared Food

HOUSE SPECIALTY• We use our own fresh vegetablesgrown on our farm.

MEALS SERVED• Breakfast • Lunch • Dinnerand Snacks

SERVICES OFFERED• Take-out• Indoor and Outside Seating• Take-out Catering• Deli Counter• Beach Food• Farm-Grown Produce• Free Wi-Fi Zone


ABOUT USNantucket Island's oldest andlargest family- owned farm. TheBartlett family has been farmingthe same land since the early1800s. The market offers a wideselection of organic foods, prepared meals, and household staples to stock your kitchen.Blog: bartlettsfarm.blogspot.com

508-228-9403www.bartlettsfarm.com33 Bartlett Farm Road

SEASONYear-round

HOURSOpen Every Day in the Summer

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http://www.BartlettsFarm.com/

ABOUT USNantucket's best deli, where all ourfood is made on site with fresh ingredients to give you the ultimatein flavor and satisfaction. Sandwichesto go or eat on our beautiful patio.We have 100-plus wines and beersand always have a selection of prepared meals ready for you totake home. We offer cateringservices year-round.

HOUSE SPECIALTY• Barbecue• Cranberry Chicken Salad• Bacon and Cheddar Fully-LoadedPotato Salad


SERVICES OFFERED• Outdoor Patio Tables • Free Wi-Fi• Prepared Food Case (Lasagnas,Chicken Pot Pies and more...)• Order in Advance • Full Service Catering Available• Provisioning for Boats, Yachts, Planes and Homes

ACCEPTED PAYMENT• MC •Visa •AMEX •Debit Cards

508.228.8766www.cowboysmeatmarket.com

7 Bayberry Court, Nantucket

SEASONYear-round

HOURSSummer: 9am - 7pm, Closes Sunday 4pm

Winter: 11am - 5pm, Closed SundayCloses Saturday at 3pm

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http://www.cowboysmeatmarket.com/

FOOD STYLE• Fresh, Fun Food

HOUSE SPECIALTY• Our Sandwiches and Salad Bar

MEALS SERVED• Breakfast • Lunch• Variety of Desserts

SERVICES OFFERED• Carry-out• Wine and Beer /Package Store• Catering• Children’s Menu• Picnic Tables

ACCEPTED PAYMENT• Cash• MC • Visa • AMEX

ABOUT USThe freshly made sandwiches for the beach or fishing trip!!Cheeseboards for your cocktail parties that pair nicely with ourunique selection of wine and beer.Catering for your summer or holiday events.

508.825.7425www.thedancingpickle.com

118 Old South RoadNantucket

SEASONYear-round

HOURS10am - 7pm Summer Season11am - 5pm Off-season

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508.228.69301 Toombs Court, off Old South Road

SEASONYear-round

HOURS6am - 4pm Monday - Friday6am - 2pm Saturday • In-season6am - 2pm Monday - Friday

6am - 12pm Saturday • Off-seasonClosed Sunday

FOOD STYLE• Quick Healthy Food and Snacks

HOUSE SPECIALTY• Coffee, Baked Goods, Salads

MEALS SERVED• Breakfast • Lunch • Lite Bites

SERVICES OFFERED• Outdoor Seating


ABOUT USA great place to grab on the goor enjoy at our outdoor tables.Take an afternoon break andenjoy a frozen specialty drink.Children welcome. Convenientto bike paths and airport. Visitour sister store Fast Forward at117 Orange Street.

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508.228.4291www.Fooods.com

149 Orange StreetNantucket

SEASONYear-round

HOURS10:30am - 10pm In-season10:30am - 9pm Off-season

FOOD STYLE• American

HOUSE SPECIALTY• Pizza • Burgers • Salads


SERVICES OFFERED• Children’s Menu• Carry-out• Party Platters • Delivery • Outdoor Seating

ACCEPTED PAYMENT• Cash • Checks • MC • Visa

ABOUT USFoood’s makes its own pizza dough, sub rolls, cookies and brownies fresh on the premises daily. Foood’s atmosphere is verycasual, with the feel of old Nantucket. Nothing fancy, justgreat food at fair prices served byfriendly staff.

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508.228.11005 West CreekNantucket

SEASONYear-round

HOURSMonday-Friday: 6:30am to 3pmSaturday: 7:30am to 3pmSunday: 7:30am to 1pm

FOOD STYLE• Organic and Natural

HOUSE SPECIALTY• Fresh Burritos • Wraps• Smoothies and Raw Juices

MEALS SERVED• Breakfast • Lunch

SERVICES OFFERED• Carry-out• Catering• Picnic Lunch Baskets

ACCEPTED PAYMENT• Cash • Checks • MC • Visa• AMEX

ABOUT USEverything is made from scratchin small batches, using all organicand natural ingredients.

Organic and Natural!

Open 7 days a week for Breakfast and Lunch!

RISE N'SHINE

Fresh New York Bagels!!! Variety of flavored cream cheeses.

Scones and Muffins

Bagel Egg Sandwiches

Breakfast Burrito

100% organic coffee, self serve, made fresh all day.

Speciality coffees, espresso and lovely organic teas.

MID-DAY

Assortment of wraps made on the spot.

Fresh burritos with all the fillings!

Cookies, Cakes and Cupcakes

IN THE RAW

Smoothies and raw juices galore, wheat grass shots,

protein powder and other yummy add-ins!

We have gluten free items and a great selection

of kid-friendly choices!

Free Wi-Fi hot spot

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FOOD STYLE• American / Italian

HOUSE SPECIALTY• Pizza and Wings



SERVICES OFFERED• Dine-in • Carry-out • Delivery


ABOUT USNantucket’s premier rock-n-rolland entertainment venue.Renowned for its live bands andgood times. Voted #1 nightspot.Big screen TVs, billiards, pingpong, darts, Lottery and Keno.Great rates for private and semi-private events.

508.228.1471www.228-MUSE.com

44 Surfside RoadNantucket

SEASONYear-round

HOURS10:30am - 1am

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FOOD STYLE• Ice Cream, Smoothies, BakedGoods, B-Fast Sandwiches, HotDogs and more!

HOUSE SPECIALTY• Everything!

MEALS SERVED•Take-Away Only •Breakfast • LunchAll-Day Snacks • Late Night Treats

SERVICES OFFERED• Most convenient stop beforeor after the Hy-Line

• Beautiful location overlookingNantucket Harbor

• Eat on a bench or whilestrolling down the docks

ACCEPTED PAYMENT• Cash, Local Checks

ABOUT USWe love our office. Come enjoyit with us! Located at the end ofStraight Wharf, we are in theoriginal home of Nantucket Nectars and offer a true ‘taste ofthe summer’ with an assortmentof classic treats.

508-332-4949www.nantucketicecream.com

www.facebook.com/nantucketicecream

On Straight Wharf, Nantucket Harbor

SEASONMay – October

HOURSVaries During Season(Call, Check our

Web site or Facebook)

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FOOD STYLE• American / Pizza

HOUSE SPECIALTY• Nine Flavors of Soft-Serve Ice Cream, Lunch and DinnerSpecials under $10 and Dinners-To-Go

MEALS SERVED• Lunch • Dinner • Breakfast until 2pm

SERVICES OFFERED• Children’s Menu• Dine-In • Carry-out • Seasonal Delivery


ABOUT USA place to enjoy delicious, affordable comfort food. Relax toour old time juke box in our fun’50s dining area. Take-out anddelivery of pizza, burgers, subs,prepared meals, dinner food anda whole lot more.

508.325.0100508.325.095957 Old South Road

SEASONYear-round

HOURS6am - 9pm

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FOOD STYLE• Fresh, Fun Food

HOUSE SPECIALTY• Sandwiches

MEALS SERVED• Breakfast • Lunch• Variety of Desserts, Fresh Bread,Gelato

SERVICES OFFERED• Carry-out• Catering - Fishing Excursions

ACCEPTED PAYMENT• Cash• MC • Visa • AMEX

ABOUT US“Stroll along Old South Wharfand stop into Pickle Pickle for anearly morning cup of coffee alongwith fresh baked croissants. Wealso offer sandwiches, salads, paninis and pizza for lunch. Freshbaked breads, variety of dessertsand famous cupcakes!”

508.825.9866www.thedancingpickle.com

7 Old South WharfNantucket

SEASONMay – October

HOURS7am - 7pm Summer8am - 4pm Shoulder

Yumm!

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508.228.3258Harbor Square, Straight Wharf

Nantucket

SEASONMay - Columbus Day

HOURS7am - 6pm

provisions

FOOD STYLE• Inspired Sandwiches and Pastries

HOUSE SPECIALTY• Turkey Terrific

MEALS SERVED• Breakfast • Lunch

SERVICES OFFERED• Carry-out

ACCEPTED PAYMENT• Cash

ABOUT USAll the PROVISIONS for aperfect picnic!

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FOOD STYLE• Seafood

HOUSE SPECIALTY• Lobster


SERVICES OFFERED• Outdoor Seating• Children’s Menu• Overnight Shipping in U.S.


508-228-4599www.saylesseafood.com

99 Washington Street Ext.Nantucket

SEASONOpen daily – Year-round

HOURSCall for hours

101

ABOUT USWe are commited to providingour customers with the widest selection and the freshest, highestquality of fish and seafood. Ourlocation includes an extensive retailmarket in a clean and comfortableatmosphere. We offer a take-out menu, from seafood to non-seafood entrées and evensomething for the kids.

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508.228.7426www.siamtogonantucket.com

1 Backus Lane, located inside Nantucket Ice

SEASONYear-round

HOURSMonday - Friday 10am - 9pm

Saturday 12pm - 9pmSunday 4pm - 8:30pm

FOOD STYLE• Thai Cuisine and Snack Bar Menu

HOUSE SPECIALTY• Pad Thai• Curry


SERVICES OFFERED• Carry-out• Children’s Menu

ACCEPTED PAYMENT• Visa • MC

ABOUT USA unique snack bar located insideNantucket Ice Rink, offeringThai cuisine made with thefreshest ingredients at reasonableprices. All Thai food dishes arehomemade and lightly preparedwith strong flavor components.The snack bar menu offers hotdogs, cheeseburgers, fries andmuch more.

SiamToGo

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508.228.00288 Broad Street, Steamboat Wharf

Nantucket

SEASONYear-round

HOURS6:30am-2pm In-season

FOOD STYLE• American

HOUSE SPECIALTY• Cheesburger Deluxe


SERVICES OFFERED• Children’s Menu• Carry-out


ABOUT USStubbys features a wide varietyof quick breakfast sandwiches,deluxe burgers, finger foods andJamaican specials. All items areavailable to go.

S T U B B YS

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FOOD STYLE• Thai

HOUSE SPECIALTY• Beef or Chicken Teriyaki

MEALS SERVED• Breakfast • Lunch • Dinner• All Orders are Call-in Only

SERVICES OFFERED• Carry-out• Covenience StoreSpring / Summer 6am to 8pmFall / Winter 6am to 7pm Sundays 6:30am to 6pm


ABOUT USFresh, authentic Thai food, prepared to order (all orders mustbe called in and picked up).Lunch is grab-and-go from11am - 2pm. Kitchen opens for dinner at 4:30pm. Theconvenience store offers soda,coffee, beer and wine and much more.

508.228.6661www.nantuckettp.com12 Nobadeer Farm Road

at the Nantucket Trading Post

SEASONYear-round

HOURSSpring and Summer

11am - 8pmFall and Winter11am - 7pm

THAI KITCHEN

at the

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508.228.001010 Broad Street, Steamboat Wharf

Nantucket

SEASONYear-round

HOURS8am - 9pm

FOOD STYLE• New York Deli Fare

HOUSE SPECIALTY• Generous Portions


SERVICES OFFERED• Children’s Menu• Carry-out• Party Platters• Catering


ABOUT USA New York-style delicatessen,serving fantastic, fresh bakedbreads, oven-roasted premiummeats, outstanding deli salads anda pickle of course! Hearty morningbreakfast sandwiches on warmKaiser rolls and delicious, freshlybaked bagels.

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The bar and seasonal outdoor heated lounge are open nightly from 5:30pm toclose. The bar is available for dinner, tapas and our signature cocktails. The lounge is perfect for meeting friends and relaxing with a seasonally inspired cocktail and enjoyingsome of the Zagat - rated “most creative food on the Island.”


508.228.7111

www.americanseasons.com

BAR HOURS

DINNER BAR

OUTDOOR SEATING

BARTENDER

SPECIALTY DRINK

FAVORITE APPETIZERS

ENTERTAINMENT

5:30pm to Close • April to December

Yes

American Seasons Refresher

House-Made Charcuterie Plate

FOOD STYLE

Seasonal, Outdoor Heated Lounge

Alyssa

Seasonal New American

No

LIQUOR Full Liquor and Award-Winning All American Wine List

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The award-winning Boarding House is located in the heart of the historic district. This long-standing happening place pulls in the “who’s who” of Nantucket for some of the best fine dining on the island with a lively neighborhood cocktail bar.

BAR HOURS

DINNER BAR

OUTDOOR SEATING

BARTENDERS

SPECIALTY DRINKS

FAVORITE APPETIZERS

ENTERTAINMENT

Weekend Bloody Mary Brunch 10:30am to 2pm • Dinner Nightly 5:30 to close

Yes

• Tangerine Vespa • Blackberry Gimlet • Corazon’s Hibicusus Margarita • Meyer Lemon Spring Thyme • Dirty Bulldog

• Duo of Lamb Merguez Sliders with Creamy Feta Aioli and Home Made French Fries• Fried Island Creek Oysters with Butter Lettuce and Radish Rémoulade.


508.228.9622

FOOD STYLE

Covered Patio

Tom Heiser, Tom “Fro” Crawfordand Billy Farley

Farm to Table kitchen • Neighborhood Cocktail Bar

5:30pm to Close • April to Stroll Weekend

LIQUOR Selection of Small Batch Spirits, Craft Beers, Champagnes, Scotches and Apéritifs

www.boardinghouse-pearl.com

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Stop by between 3-11pm and enjoy our new Bar Menu and appetizer specials after thebeach or before a night on the town. We also offer Daily Après Beach $1 Appetizer Specials. Sit indoors or out and savor the flavor of the island with a sampler from our rawbar or the BPG Signature Lobster Roll Sliders.

BAR HOURS

DINNER BAR

OUTDOOR SEATING

SPECIALTY DRINKS

FAVORITE APPETIZER

ENTERTAINMENT

11:30am to 11pm • mid-April to December 6

3pm to 11pm

White Elephant Cosmopolitan • Trunket’s Twister • Tequila Rustica

Great Point Raw Bar Sampler

50 Easton StreetNantucket

508.325.1320

FOOD STYLE

Awning-Covered Heated Terrace

Premier Steak and Seafood

Live Music

LIQUOR Full Bar, Specialty Cocktails and Award-Winning Wine Cellar

www.brantpointgrill.com

BARTENDER Celina

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Just park your yacht and slip on in for good food, great times and even betterdrinks. Located right on Straight Wharf, Captain Tobey's is the place to be with its latenight menu, big screen TVs, games and more. Two bars, one on ground level and one upstairs, both offering a full complement of liquor and wines. The upstairs dining roomoverlooks Nantucket Harbor, and it is available for private functions.

20 Straight WharfNantucket

508.228.0836

Captain Tobey’s Chowder House

BAR HOURS

DINNER BAR

OUTDOOR SEATING

BARTENDERS

SPECIALTY DRINK

FAVORITE APPETIZERS

ENTERTAINMENT

11am to 1am • May to December

Yes

Captain Cooler

Crab Cake Sliders • Steak Tips

FOOD STYLE

No

Many with plenty of talent!

Chowder House

No

LIQUOR Full Service Bars Located on Both Floors

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“’Sconset is a kind of refinement, or elixir, of all that makes Nantucket beloved - acommunity of beauty, set against a backdrop of history, with a magic all its own.”

- Nantucket Historical Association, 'Sconset 02564 exhibitionThis year The Chanticleer celebrates 100 years in ’Sconset. Originally opened as a small icecream parlor at the turn of the century, it has evolved into one of the premier dining establishments on Nantucket. Enjoy the uncomplicated elegance of this historic restaurant.Come for a cocktail - stay for dinner!

BAR HOURS

DINNER BAR

OUTDOOR SEATING

SPECIALTY DRINK

FAVORITE APPETIZER

ENTERTAINMENT

Lunch: 11:30am to 2pm - Daily • Dinner: 6pm to Close - Daily

Grill Menu and Full Dining Room Menu

’Sconset Rose • Sand Dollar • French ‘75’

Cod Beignets in Fischer Beer Batter with Roasted Red Pepper Aioli

9 New Street’Sconset

508.257.4499

FOOD STYLE

Rose Garden and Covered Patio

Modern Parisian

Special Engagements

LIQUOR Fine Spirits and Extensive Wine List

www.thechanticleer.net

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A hot spot to meet for tapas, mixed drinks, unique beer and great Spanish wine,served from 5pm until 1am. Dine in our warm, chocolate brown dining room, indigo lounge or cool patio.

5 Amelia DriveNantucket

508.325.5151

www.cinco5.com

BAR HOURS

DINNER BAR

OUTDOOR SEATING

SPECIALTY DRINK

FAVORITE APPETIZER

ENTERTAINMENT

5pm to 1am • April 1 to January 1

Yes

Fresh Basil and Lime Gimlet

Tiger Roll • Panko Crusted Shrimp • Creamy Wasabi Avacodo

FOOD STYLE

Yes

International Tapas

Live Jazz

LIQUOR Full Bar and Extensive Wine List

BARTENDERS Cast of Characters

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In the late 1800s the island of Nantucket had its own railroad. It would shuttle passengers to Surfside and end up in ’Sconset, where it would turn around and head backto Town. By 1917, declining ridership and World War I spelled its fate. The tracks werepulled up and sold as scrap metal for the war effort in Europe. All that remained was thePullman Coach that sat at 1 Main Street, the site of the former train station. Soon after that, thetrain car became Allen’s Lobster Grill and Diner, serving home cooking for over 40 years. Comeand enjoy wonderful food and great times at The Club Car, a Nantucket institution.


508.228.1101

www.theclubcar.com

BAR HOURS

DINNER BAR

OUTDOOR SEATING

BARTENDERS

SPECIALTY DRINKS

FAVORITE APPETIZERS

ENTERTAINMENT

11am to 1am • mid-May to the end of October; Thanksgiving Weekend and Stroll Weekend

Yes

Planter’s Punch • Lemon Drop • Cappuccino Martini

Maryland Crab Cakes • Lobster ACK’N Cheese

FOOD STYLE

No

Dave Powell and Danny Corbett

Continental Cuisine

Piano Bar


The Club Car

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115

This new latin kitchen run by Seth and Angela Raynor, owners of the award-winningboarding house and pearl restaurants, features modern translations of latin cuisine withfresh and flavor driven food.

The beverage program showcases the bright and vibrant flavors of latin cuisine includingthe freshest fruit components, a large tequila library, aged rums, cachacas and piscos.


508.228.0815

BAR HOURS

DINNER BAR

OUTDOOR SEATING

BARTENDERS

SPECIALTY DRINK

FAVORITE APPETIZERS

ENTERTAINMENT

11:30am to 2:30pm • Open nightly at 5:30pm

Yes

Hibiscus Margarita • Corazón del Diablo • La Mandarina • Paloma Milagro • Pelo del Perrito Martini • Sangria

Mixto Ceviche • Dynatime Rock Shrimp Tostada • Nora’s Venezuelan Arepas• Taco de Lengua

FOOD STYLE

No

Holly Finigan and Kristen Kellogg

Latin Kitchen

No

LIQUOR Full Bar with Large Tequila Library

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116

Whether you’re waiting for a plane or just want to relax, Crosswinds’ newly renovated bar is the place to go. Daily beer, wine and cocktail specials will keep your pockets full and your spirits soaring. Our fun, friendly atmosphere along with the full rangeof beers, wines and liquors will keep you flying right!

14 Airport RoadAt the Nantucket Airport

Nantucket

508.228.6005

www.crosswindsnantucket.com

BAR HOURS

DINNER BAR

OUTDOOR SEATING

SPECIALTY DRINKS

FAVORITE APPETIZERS

ENTERTAINMENT

Monday-Saturday 8am to Close • Sunday 11am to Close

Yes

Three Point Landing • No Fly Zone • Tranquili Tea

Chicken Quesadilla with Grilled Pineapple Salsa • Crispy Fried Calamari • Jumbo Wings

FOOD STYLE

Yes

American

No

LIQUOR Full Service Bar

BARTENDERS Many

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117

Situated in historic downtown Nantucket, DeMarco Restaurant has been servingthe finest Northern Italian cuisine for 31 years, accompanied by homemade breads anddesserts made daily. Our extensive Italian and domestic wine list has been honored by theWine Spectator magazine consistently for 27 years.

BAR HOURS

DINNER BAR

OUTDOOR SEATING

BARTENDERS

SPECIALTY DRINKS

FAVORITE APPETIZER

ENTERTAINMENT

5:30pm to Close • May to October

Yes

Espresso Martini • Limontini

Fried Green and Ugly Tomato Caprese


508.228.1836

FOOD STYLE

No

Meghan of the Famous Triplets

Fine Northern Italian Cuisine

No

LIQUOR Full Bar and Wine List

www.demarcorestaurant.com

DeMarco

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118

We offer an extensive selection of handcrafted cocktails, wines, liquors and cordials.Full lunch, dinner and dessert menus are available along with our tasty bar snacks. Come join the festivity at the exotic quartzite bar and fun patio bar, both open at 5pm.


508.228.5550

www.dunenantucket.com

BAR HOURS

DINNER BAR

OUTDOOR SEATING

BARTENDER

SPECIALTY DRINK

FAVORITE APPETIZERS

ENTERTAINMENT

5pm to Close • Year-round

Full Dinner Menu Available

Dune Cucumber and Mint Cocktail

Grilled Rainbow Trout with Warm Bacon and Golden Raisin Vinaigrette, Swiss Chard and Marcona Almonds

FOOD STYLE

Patio Dining and Bar

Anna Worgess

Contemporary American

No


restaurant + bar

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“Summertime and the livin’ is easy ... ” George GershwinEnjoy the friendly atmosphere and full-service bar. The perfect place to meet and dine atour comfortable and spacious bar.

31 Easy StreetCorner of Easy Street and Steamboat Wharf

Nantucket

508.228.5031

www.easystreetnantucket.com

BAR HOURS

DINNER BAR

OUTDOOR SEATING

BARTENDERS

SPECIALTY DRINKS

FAVORITE APPETIZERS

ENTERTAINMENT

Daily 9am to 1am

Dinner Menu until 9pm

E. Z. Lemonade • Easy Street Mojito • Island Punch

Fried Whole Belly Clams • Caprese Salad • Lump Crab Cake

FOOD STYLE

Yes

Friendly, Talented Bartenders

Classic Seafood

Live or Background, HDTV, Wi-Fi

LIQUOR Full Liquor, Beer, Wine and Specialty Cocktails

EASY STREET RESTAURANTAND

SEAFOOD HOUSE

119

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120

Meet the faces of Nantucket at Pudley’s Pub. You can enjoy over sixty menu itemsuntil midnight. The bar area boasts comfortable seating at tables and the bar. Sports isdefinitely the business of the day, with many big screen TVs for the sports enthusiast!Sandwiches, burgers and salads supplement a diverse menu which features over two dozenappetizers and an extensive choice of pizzas. A favorite for visitors and locals alike. Locatedjust past the rotary, on Fairgrounds Road, off Old South Road, Pudley’s can put wings on a pig!

BAR HOURS

DINNER BAR

OUTDOOR SEATING

BARTENDERS

SPECIALTY DRINKS

FAVORITE APPETIZERS

ENTERTAINMENT

11:30am to 1am • Year-round


Eveything We Serve is Special

Buffalo Wings with Jamaican or Teriyaki Sauce • Nachos • Pizza

27 Fairgrounds RoadNantucket

508.228.4095

FOOD STYLE

Deck

Many!

American

No

LIQUOR Full Service Bar with an Outdoor Bar on the Deck in Summer

www.faregrounds.com

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121

Best known for its espresso martini that is out of this world. The sophisticatedly casual bar is sure to please. Whether you are looking for a glass of wine to complement theamazing curried mussels or an innovative specialty cocktail, Fifty-Six will not disappoint. If you’re lucky you may even meet Veronica!

56 Union StreetNantucket

508.228.6135

www.fiftysixunion.net

BAR HOURS

DINNER BAR

OUTDOOR SEATING

SPECIALTY DRINK

FAVORITE APPETIZER

ENTERTAINMENT

5pm to Close • Year-round

Yes

Espresso Martini

Curried Mussels • Truffle Frites

FOOD STYLE

Heated Patio and Private Gazebo “Table 56”

Global

Veronica and Elvis

LIQUOR Full Service Bar with Specialty Cocktails

BARTENDERS Mike Suplee and Mark Norris

Pixel Perfect

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122

In Ireland, pubs are places to socialize, relax and maybe conduct a little business.Owners John Keane and Caroline Montgomery are continuing that tradition on Nantucketat Kitty Murtagh’s. Named after John’s grandmother, everything about Kitty’s is eclectic and fun.

Entertainment at Kitty’s includes traditional Irish music, local bands and DJs. There are twopool tables and international sporting events on our big screen television.

BAR HOURS

DINNER BAR

OUTDOOR SEATING

BARTENDERS

SPECIALTY DRINKS

FAVORITE APPETIZERS

ENTERTAINMENT

11:30am to 1am • Year-round

Yes

The Big Ginger and Guinness

Irish Nachos

4 West Creek RoadNantucket

508.325.0781

FOOD STYLE

No

Corey Costa, Claire Owenand Allison Gorham

Irish and American

Yes

LIQUOR Full Bar and Wine List

www.kittymurtaghs.com

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123

Sit at the casual bar or in the bustling café, where one can order anything fromtheir famous cheeseburger to squab. On any given night at Languedoc Bistro, from the balmiestevening in August to the coziest blustery November night, an eclectic mix of locals and visitors,couples and singles, old-timers and newcomers can be found enjoying a perfect night onNantucket over some of the island’s best food and wine.

BAR HOURS

DINNER BAR

OURDOOR SEATING

BARTENDERS

SPECIALTY DRINK

FAVORITE APPETIZER

ENTERTAINMENT

5:30pm to 11:30pm • April to December

Bistro and Dining Room Menu Offered 5:30 to Close

Classic Bar

Sautéed Chicken Livers with Apple-Smoked Bacon over Baby Spinach


508.228.2552

FOOD STYLE

Covered Patio

Jimmy, Cygie and Joanna

French-American Bistro

No

LIQUOR Full Bar and Innovative New World and Old World Wine List

www.lelanguedoc.com

Languedoc Bistro

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124

“Best Bar on Nantucket” Boston Magazine Enter THE BAR at Lo La41. You areimmediately transported to a new world of spectacular ambience, sensational libations, creative cocktails, world famous liquors, wines of great distinction, sumptuous food fromaround the globe, and superb soul-melting music. The energy at THE BAR is sizzling,shimmering, seductive, sparkling, sophisticated...simply ...sssssssensational! We welcomeyou every evening, year-round from 5pm to closing to THE BAR at Lo La41.


508.325.4001

www.lola41.net

BAR HOURS

DINNER BAR

OUTDOOR SEATING

SPECIALTY DRINK

FAVORITE APPETIZER

ENTERTAINMENT

5pm to 1am • Year-round

Yes

The LoLa Margarita • Hot Passion Martini • Zen-Chi Martini

Poke Salad • Cantonese Pork Pot “Sticks”

FOOD STYLE

Yes

Global Bistro and Sushi Bar

No

LIQUOR Full Bar, Exotic Cocktails and Extensive Wine and Sake List

BARTENDERS Mark Daley, John Burdock, Angela Sheare and Kerry Hicks

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125

On the way to the beach! The Muse has been Nantucket’s source for liveentertainment and good times for over 25 years. We have a rich history in the bands andartists who have played here. We also offer Keno and Lottery! Come check out our worldfamous “AirBand” happening every Sunday night, Memorial Day to Columbus Day!Where the music never stops!

44 Surfside RoadNantucket

508.228.MUSE

www.228-muse.com

BAR HOURS

DINNER BAR

OUTDOOR SEATING

BARTENDERS

SPECIALTY DRINK

FAVORITE APPETIZERS

ENTERTAINMENT

12 noon to 1am • Year-round

No

Everything

Steak and Cheese Egg Rolls • Sliders

FOOD STYLE

No

Matty, Pat, Christine, Melissa, Emilia, T.K. and then some...

American Pub Fare

DJs and Live Music

LIQUOR Two Full Service Bars

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126

The Òran Mór Bar is located up a flight of copper stairs in historic Nantuckethome. The bar radiates warmth of the past with its wide plank flooring, pen and ink bar topand gaff-rigged wine glass racks. Òran Mór features handcrafted cocktails form the freshestingredients, house infusions and specialty spirits. The wine list predominantly features winesfrom France and small American producers, as well as a travelogue of wines from around theworld.


508.228.8655

www.oranmorbistro.com

BAR HOURS

DINNER BAR

OUTDOOR SEATING

BARTENDERS

SPECIALTY DRINK

FAVORITE APPETIZERS

ENTERTAINMENT

6pm to Close • April to December

Yes

Rhubarb Ginger Martini with Hendricks Gin and Canton Ginger Liquor

Braised Rabbit, Mushroom and Ricotta Cheese Ravioli with Spring Vegetables and Mushroom Broth

FOOD STYLE

Chef’s Table

Expert and friendly

Seasonal Fare Featuring Nantucket’s Delicacies and Native Seafood

No


Bistro and Bar

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This gem run by Seth and Angela Raynor, owners of the adjacent Boarding HouseRestaurant and Corazon del Mar, focuses on coastal cuisine and pristine seafood. Chef-deCuisine, Liam Mackey and his talented team keep the menu fresh and filled with exciting newdishes - steamed pork belly buns, sashimis, crudos + sushi, house-made dumplings + tempuras,udon noodles, Vietnamese bbq beef, nightly fish dishes round out the classics. The pearl bar isa unique place to have dinner, connect with friends and even fall in love - as multiple pearl‘couples’ will attest! You never know who may turn up or step behind the bar… The pearl hasbeen awarded - Best Seafood Restaurant in New England; Best Chef - 2008 / Top Table-Zagat; Best Fine Dining / Best Restaurant Nantucket; Best Fusion Restaurant.

BAR HOURS

DINNER BAR

OUTDOOR SEATING

BARTENDERS

SPECIALTY DRINK

FAVORITE APPETIZERS

ENTERTAINMENT

6pm nightly • Daffodil Weekend - Columbus Day Weekend and Stroll

Full Dinner at the Bar; Reservations Accepted for the Bar at 6pm.

Petticoat Row • Passionfruit Cosmopolitan

Sashimi • Tuna Martini • 60 Second Steak • Back of House Surf and Turf


508.228.9701

FOOD STYLE

Chef’s Table

Jessica Hanan and Jim Garrels

Asian Coastal Cuisine

No

LIQUOR Large Selection of Sakes, Tequilas, Spirits and Champagnes

www.boardinghouse-pearl.com

t h e p e a r l

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Nestled on a side street behind the Atheneum, Queequeg’s offers a romantic spotfor dinner in a fun bistro setting with a lively bar scene. The cozy dining room with its warmcolor scheme and eclectic artwork radiates comfort. Our patio is a fun retreat from thehustle and bustle of town. Owners John Keane and Caroline Montgomery chose the namein reference to Melville’s character from “Moby Dick.” In the book he is described as “a goodlooking young man, in the prime of his life...” if alive today, we’re sure he’d be a regular.

6 Oak StreetNantucket

508.325.0992

www.queequegsnantucket.com

BAR HOURS

DINNER BAR

OUTDOOR SEATING

BARTENDER

SPECIALTY DRINK

FAVORITE APPETIZER

ENTERTAINMENT

5:30pm to Close • Year-round

Yes

888 Bloody Mary Bar

Watermelon Tartare

Full Service Bar and Wine List

FOOD STYLE

Yes

Megan Cronin

American Eclectic

No

LIQUOR

128

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The RopeWalk is located right on the water at the end of Straight Wharf. Therestaurant has three dining rooms, a patio, two bars and a raw bar. Nantucket's beautiful, boat-filled harbor can be seen from any seat in the house. The atmosphere is causal,fast-paced and busy. The RopeWalk is a favorite with sailors, sport fishermen and families.

Straight WharfNantucket

508.228.8886

www.theropewalk.com

BAR HOURS

DINNER BAR

OUTDOOR SEATING

BARTENDERS

SPECIALTY DRINKS

FAVORITE APPETIZERS

ENTERTAINMENT

11am to 1am • mid-May to mid-October

Yes

Harbor Breeze • Dock-A-Ritta • Frozen Specialty Drinks

Fried Calamari • Portuguese Mussels • Raw Bar

FOOD STYLE

Patio and Raw Bar Seating

Jeff Brown, Eddie O’Keefe, GeorgeAquino, Rachael Field and some new faces!

American-Style Seafood Grill

Occasional Guitar or Piano

LIQUOR Two Full Service Bars

Stoli Raspberry, freshly squeezed grapefruitjuice and a splash of cranberry served over ice

Harbor Breeze �

Patron Silver Tequila, wild berry purée,fresh lime juice and a splash of champagneserved chilled and straight up

Dock-A-Ritta�

129

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130

Nantucket's only downtown nightclub. Named for a shoal seven miles off the south-eastern coast of Nantucket, “The Crown” has been serving islanders and visitors continuouslyfor the past 30 years and is still going strong. As Nantucket’s only year-round, downtowndance club with a full stage, sound and lighting equipment, one can dance the night away orsimply sit back and enjoy. Please visit our Web site for a current calendar of events. Think ofus for after-wedding parties, rehearsals and rehearsal dinners, plus bachelor and bachelorette parties. The Rose & Crown will work with you to make your “late night after-party” as fun andas memorable as your wedding.


508.228.2595

www.theroseandcrown.com

BAR HOURS

DINNER BAR

OUTDOOR SEATING

BARTENDERS

SPECIALTY DRINK

FAVORITE APPETIZER

ENTERTAINMENT

11:30am to 1am Daily • Year-round

Yes

Goombay Smash

Buffalo Wings

FOOD STYLE

No

Heather, Christy, Chicken, Nikki, Jessie and Michael, to name a few!

Eclectic Pub Food

DJs, and Karaoke Wednesday through Sunday

LIQUOR Full Service Bar

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Set sail for a memorable evening at the Dory Bar, an authentic Nantucket doryboat. Sit on the starboard side and enjoy a delicious appetizer and a glass of wine or perhapsone of Ships Inn signature entrées such as Dry Aged Steak “Au Poivre” or Grilled YellowtailFlounder with a Lemon Thyme Buerre Blanc. Spirits include specialty cocktails, martinisand a Wine Spectator award-winning wine list.

BAR HOURS

DINNER BAR

OUTDOOR SEATING

BARTENDER

SPECIALTY DRINKS

FAVORITE APPETIZERS

ENTERTAINMENT

5pm to 10pm • May to October

Yes

Ships Inn Margarita • Hummer • Ultimate Chocotini

Calamari with Ponzu Dipping Sauce • Maine Lump Crab Cakes with Lobster Vinaigrette

13 Fair StreetNantucket

508.228.0040

FOOD STYLE

No

Andre Cassagne

American Brasserie

No

LIQUOR Full Service Bar and Extensive Wine and Martini List

www.shipsinnnantucket.com

Patron Tequila, Citronage, Lime Juiceand Grand Marnier

Ships Inn Margarita

Bailey’s Irish Cream, Myer's Rum,Brandy, Vanilla Haagen-Dazs Ice Cream

Hummer

�

�

131

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132www.slip14.com

A charming and lively spot right on Old South Wharf. It’s a great place forafternoon cocktails, a casual lunch or dinner at the bar. The menu can be called “SummerFresh” because of the dedication to using local seafood, produce and herbs. Slip 14 offers an affordable wine list and have an array of signature cocktails that are guaranteed to make you smile.

BAR HOURS

DINNER BAR

OUTDOOR SEATING

BARTENDERS

SPECIALTY DRINKS

FAVORITE APPETIZER

ENTERTAINMENT

11:30am to 1am • May to October

Yes

Berry Sexy • Twisted Mojito • Shine Box • Slipped Up Infusion

Cornmeal-Crusted Calamari

14 Old South WharfNantucket

508.228.2033

FOOD STYLE

Yes

Mike Sullivan, Sara “B”, Nick, Kate and Erin

Coastal American Cuisine

Occasional Musicians

LIQUOR Full Bar

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133

The Straight Wharf Bar is “the place to be” after dark. The infamous GoombaySmash, lively music and great bartenders draw an elbow-to-elbow crowd nightly.

6 Harbor SquareNantucket

508.228.4499

www.straightwharfrestaurant.com

BAR HOURS

DINNER BAR

OUTDOOR SEATING

BARTENDERS

SPECIALTY DRINK

FAVORITE APPETIZER

ENTERTAINMENT

5pm to 1am • June to September

Yes

Goombay Smash

Bartlett’s Tomato, Watermelon and Arugula Salad

FOOD STYLE

Yes

Ty Costa and Mike Gerardi

Island Classic

No

Full Liquor and Wine ListLIQUOR

STRAIGHT WHARFRESTAURANT

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134

Featuring 41 wines by the glass and an appetizer tasting menu paired withour best wine offerings. Wine tasting flights and our “winetenders” guide you throughour extensive wine list. From wine connoisseur to beginning wine drinker, it all starts atthe 41 at Arno’s at 41 Main Street.

BAR HOURS

DINNER BAR

OUTDOOR SEATING

BARTENDER

SPECIALTY DRINK

FAVORITE APPETIZER

ENTERTAINMENT

11am to 10pm Seasonally • April to December

Yes

Nantucket Red

Chorizo and Manchego Arancinis


508.228.7001

FOOD STYLE

No

Michelle St. Martin

American Eclectic

No

LIQUOR Beer and Forty-One Wines by the Glass

www.arnos.net

the 41

Nantucket Red Gloria Ferrer Blanc De NoirSparkling Wine with a Splashof Cranberry

�

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TOPPER’S is the most spectacular scenic spot on the island for a late afternoon cocktail on the deck or champagne toast on the lawn. Arrive via complimentarywater taxi or van departing from the White Elephant. Call for details.

BAR HOURS

DINNER BAR

BARTENDER

SPECIALTY DRINK

ENTERTAINMENT

OUTDOOR SEATING

12 noon to 11pm • May to October 24

3pm to 11pm

The Wauwinetini

Truffled Rigatoni and Cheeses

120 Wauwinet RoadNantucket

508.228.8768

FOOD STYLE

Mitch Graff

Contemporary American

Gentle Ocean Breezesand Spectacular Sunsets

Awning-Covered Heated Deck,Cocktails on the Lawn

LIQUOR

FAVORITE APPETIZER

Full Bar, Specialty Cocktails and Award-Winning Wine Cellar

www.toppersrestaurant.com

TOPPER’S

C A S U A L D I N I N G

135

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TOWN Restaurant is a global cuisine wonderland, offering uplifted versions of flavorful international dishes sourced from every corner of the globe. TOWN is conveniently located on East Chestnut Street. Dive into our delectable cocktails, extensivewine list, the latest sakes and our vivacious flavors.

Be adventurous, go to TOWN. …

4 East Chestnut StreetNantucket

508.325.TOWN

www.townnantucket.com

BAR HOURS

DINNER BAR

OUTDOOR SEATING

BARTENDER

SPECIALTY DRINK

FAVORITE APPETIZER

ENTERTAINMENT

5:30 to Close • Year-round


Asian Pear Margarita

Southwest Sliders

FOOD STYLE

Patio Dining

Graeme Fleming

Global Cuisine

No


136

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21 Federal is a popular, well-established eatery located in the heart of downtown Nantucket. We serve new and traditional American cuisine and continue to be held in highregard in our local markets, as well as in national reviews.“A Classic that’s not to be missed.” “The best bar on Nantucket!” - Zagat SurveyAward of Excellence 1994 to present - Wine Spectator“This is a place to be seen!” - Fodor’s“The best blend of Old & New… a serious restaurant!” - Phantom Gourmet“Where the island’s bumper crop of Beautiful People meet and greet!” - Travel & Leisure“A longtime favorite” - New England Travel Guide“A popular and well-established Nantucket Eatery.” - Gourmet“BEST Fine-Dining!” - Cape Cod Life“Where to eat on Nantucket…21 Federal!” - Instyle Magazine


508.228.2121

www.21federal.com

BAR HOURS

DINNER BAR

OUTDOOR SEATING

BARTENDERS

SPECIALTY DRINKS

FAVORITE APPETIZER

ENTERTAINMENT

5:30 to Close - Mid-May thru Mid-October


21 Federal Espresso Martini • Lemon Meringue Martini

Slow-roasted Portobello Mushroom, Oven-Dried Tomato, Parmesan Pudding

FOOD STYLE

Terrace Bar and Dining

Johnny Bresette, John Krebs and Carl Lindvall

New and Traditional American Cuisine

No


21FEDERAL

137

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vintages

138

By Panos Kakaviatos

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everal years ago at Paris’s famous La Tour d’Argent restaurant, a wine request illustrated

why vintage counts in more ways than one. Wealthy diners asked for a bottle of 30-year-old Bordeaux from a famous château costing some $500. An assistant to thesommelier brought the bottle to the table, with a

somewhat worn label indicating the passage of time in aproperly stored cold and humid cellar.

“They had great expectations,” said head sommelier DavidRidgeway, who manages the restaurant’s stock of some300,000 bottles, one of the largest in the world. But theuncorking and tasting proved more like a bubble bursting,Ridgeway said, “because they were simply not accustomedto the taste of older wine.”

For all of the expense and number of years spent slumbering inthe cellar, the experience proved disappointing: not uncommon for people unaccustomed to older wines, Ridgewayexplained. “For that reason, you need to be sure that customers who order an older bottle really know what theyare getting into.”

Indeed, over dinner at Château Bélair in St. Emilion – a premier grand cry classé, one of the best St. Emilions –owner Pascal Delbeck served a bottle of La Conseillante, afamous Merlot from Pomerol, but the vintage was 1924.Most guests marveled at the experience that a wine so oldcould still be enjoyed, though that particular bottle proved

139

“ vintage counts in more ways thanone ...”s

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more a curiosity than delicious. Far better was a ChâteauBélair from 1945, a fantastic vintage. Like wine itself, olderwine can be an acquired taste for many, especially sincemost all wines sold in stores these days are meant for immediate consumption, sometimes in quaffing quantities… but a properly aged wine is – as one wine aficionado

said – “the only time machine that works.” You find a great vintage, uncork the wine and pour into a decanter if necessary, and presto: not only is the drink sublime, but thememories of that given vintage flow back as the wine flowsdown your throat. But I am getting a bit whimsical. Let usexamine what older vintages taste like and why.

Wines progress and decline – just like us Red wines are the most commonly aged wines people drink. And aging changes their tasting profile over time. Only a small fraction of those soldhave the pigment and tannin necessary to age. Tannin – which lends a faintly bitter and drying effect on the tongue, noticeable in a dark young red– comes from long contact with the skins and pipswhen the wine is being made, and it acts as a preservative. Some reds also take in oak-derivedtannins, when stored many months in oak

barrels before bottling. In Bordeaux andthe Napa Valley, famous for Cabernetand Merlot (and blends of bothalong with Cabernet Franc, Petit

Verdot and Malbec), age-worthy wines go through threebasic phases: youth, middle age and decline.

In their youth, these reds tend to show tannin-infused primary fruit flavors such as plum, cassis, cherry and blackberry, depending on which grape dominates. These

fruit flavors are called primary because they are derivedfrom the grape(s) or varietal(s) used to make the wines.Oakrived flavors often include licorice, toast and vanilla.Referred to as secondary aromas and flavors, they can alsobe detected early. Secondary flavors also refer to those derived from the fermentation itself. But the third category of flavors – the tertiary category – comes from thewine’s “middle age” period.

What happens to dry red wines meant to age in bottle?They change chemically, partly from slow oxidation. Butthe change also comes from wine acids and alcohol converted over time into aromatic esters and what is calledthe “polymerization and precipitation of phenolics” or winepigments and tannins. This precipitation – or depositthrown in older bottles – is often tannins and pigments leftbehind, resulting in lighter colored wine and a less fruitytaste. The customers at La Tour d’Argent no doubt expected more fruit. But a great wine’s true complexitycomes from the tertiary aromas and flavors that appear because of these chemical changes in bottle… if the winehas been stored properly.

vintages

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Tertiary aromas include cigar box, leather, musk, driedflowers, roasted meat, spices and pencil shavings amongmany others. The best old wines however retain some fruitcharacter, co-existing with the more mature aromas andflavors to yield what is referred to in wine lingo as a bouquet: indeed, the term bouquet technically does not

apply to young wines, which only show primary and secondary aromas and flavors… A wine that shows clearoak flavors and aromas cannot really have a bouquet – itshould integrate the oak influence to be able to get to thatlevel of flavor… Indeed, only after the tertiary level kicksin, can one really say that a wine has a bouquet! And thebetter the vintage, the longer the wine will stay in the“prime of its life” through to middle age, what in winelingo is referred to as its plateau of maturity. The inevitabledecline follows, and wine that is too old loses flavor, intensity and becomes flat and boring, later turning tovinegar. One of the best wines I ever enjoyed was aChâteau Latour 1961 that still tasted somewhat youthful!

Newcomers to age worthy wine should note that as some wine ages, it may go through a “dumb” phase, when flavors are muted, before it gets to the tertiary level of flavor. While enjoying a winemaker’s dinner at La Citronelle in Washington D.C. back in December2003, I will not soon forget tasting a supposedly “perfect” wine – as rated by the omnipresent

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just like us ...”

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generally known for the good quality harvest of ripe grapesin fine sanitary conditions (without rot or other problems).Good wine cannot be made without ripe, healthy grapes, soharvest quality is pre-eminent.

Quality comes from hot, sunny conditions during thegrowing season (from April to October in the NorthernHemisphere). The key ripening period is August and early-to mid-September. Too much rain or humidity can causegrapes to rot. Rain at harvest time can lead to grapes diluted by water. On the other hand, especially given globalwarming, one can face too much heat and dryness: heatstress that blocks the development of the wine – which wasthe case in many French vineyards in 2003, for example.Northern climates face greater variations in harvest quality than southern climates – but have better potentialfor complexity in age-worthy wines. Cooler, cloudierweather in the north may make it difficult for grapes tocome to full ripeness, but rarely do they get over-ripe. Insouthern climates, such as in the Languedoc, summers arealmost always hot and dry, presenting ideal conditions forgrape growing and less variation from year to year in thequality of the grape harvest, but rarely resulting in complex wines. Indeed, the best age-worthy wines aregrown in climates “on the edge” – where one can find lessgreat vintages. But when the vintages are great, they aretruly long-term wines with the best potential for tastingsublime – partly because of a finer balance between sugars,acidity and tannins.

Winemaking science has enabled domains to make morepalatable even the worst vintage. Gone are horrors like1977 or 1965 in Bordeaux, for example. If it rained toomuch, winemakers can freeze grapes so that water is extracted from the grape juice to be fermented, for example. If acidity is lacking, as is often the case with many California wines, winemakers artificially add acidity. Bordeaux, where irrigation is outlawed, faces the oppositeproblem of not always getting enough sun, so winemakerssometimes add sugar when that is lacking. As a result, truly“bad” vintages are hard to find these days. But the best vintages remain ones from ideal weather conditions. Noamount of doctoring in the vat room can truly re-create anaturally fine vintage.

In addition to knowing which vintages are average, good orgreat, taste varies. It has been said that the English drink

“ No greatvintageswithoutgreatweather ...”

wine critic Robert Parker. The wine was great Bordeaux,the Léoville Las Cases 1986, rated 100 out of 100 pointsby Parker. At the dinner, it literally smelled of nothing, likewater. On the palate – once tasted in the mouth – it didshow depth and body but rather muted flavors. Given thevintage character – 1986 was particularly tannic for Bordeaux – it is not surprising that we caught that wine ata “dumb” phase, some 17 years later. It may have openedsince then, but I am not certain. What is certain, however,is that that wine will very likely blossom and show a fantastic bouquet at some point.

Because no scientific method exists to precisely know whena red wine is “ready,” many wine lovers buy a case and trybottles over periods of time, to see if their wine is ready. Itcan be fun to monitor the development of you wine, forexample, at a dinner with friends who also bring theirs.

No great vintages without great weatherA general rule of thumb when considering vintages is thathigher quantity means lower quality. Vintners who keepyields low concentrate grape juices to build more flavor potential and also more developed fruit. It can be done inthe vineyard, for example, via a “green harvest” whichmeans cutting some grapes not yet ripe on the vine to leaveless, more concentrated grapes for the final harvest. It canhappen naturally, too. A truly great vintage in Bordeaux,the 1961, was in part created by Spring frosts which killedsome flowers – resulting naturally in less, but more

concentrated grapes by harvest time. In Bordeaux, the highest quality

areas can keep yields limited to about 35hectoliters per hectare,or about two tonsper acre. Goodvintages are

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their Bordeaux far too late, the French far too early and theAmericans at just the right time. Taste and cultural habitshave much to do with wine consumption – even for thesmall percentage of wines meant for aging. It comes downto the individual. If one is used to very fruit-forward wines,then an older vintage may not be easy to comprehend. Itcan be acquired taste, of course, and this author adoresolder vintages and encourages the curious reader to seekthem out. But de gustibus non disputatem est: there is noaccounting for taste.

Nothing like vintage ChampagneOne should not think that only certain red wines are builtfor aging. The great late harvest white wines, fromSauternes to ice wines, of Hungary, Germany, Austria,Canada and France (including Alsace) are amazingly ageworthy – more so than most reds because of the residualsugar which acts as a preservative. During a vertical tastingin Paris in 2002, I tasted 30 vintages of Château RaymondLafon (Sauternes), from the landmark 2001 vintage (thenfrom barrel) to the legendary 1921. As Sauternes age, theyshow greater complexity, less pronounced sweetness withmore nutty caramel and spice aromas. My favorite was the1948, because it displayed greater verve than the somewhattired – and somewhat disappointing – 1921. Also vintageChampagne, which may surprise some readers. Certainlymost non-vintage Champagne is meant to enjoy young,but vintage Champagne over time loses some bubbles butgains incredible flavors – coming from long contact in bottle with dead yeasts that were used to ferment it. Spentyeast cells in fact enhance the texture and complexity ofthe wine, but the initial wine needs to be of good quality –hence theimportance of which vintage. The longer aChampagne producer holds his wine in contact with thedead yeasts before release – only for vintages where thegrapes were particularly ripe – the longer the Champagnelasts and the better it tastes. A recent tasting of 1988 Krug,introduced to the market only some ten years later, wasmind blowing. Finally, whites made from grapes with concentration and power, such as Chardonnay or Rieslingcan age well, too. Burgundies from great terroirs, aged inoak where they also obtain tannin, for example. Or drywhites with high acidity, such as Chablis, can age well overseveral years. Poor candidates for aging include soft andfruity whites, such as Pinot Blanc or Muscat. Also avoidaging overly buttery, oak-infused Chardonnays with lowacidity and high alcohol. Within just a few years, they will

taste flat and thoroughly uninteresting.

Know your birthday A final word on birthday wines: When I was in Bordeauxat the spiral-shaped wine shop, L’Intendant, I noticed arow of rather “off” vintages for sale at the very top of thestore, and asked the manager why he sold them. “Birthdaywines,” he replied. Now, it may be nice to buy someone abirthday wine, but drinking a poor vintage is not as nice,especially not as a birthday present. Better to find a regionwhere the matching birthday year was a good vintage. Itdoes not have to be a California Cabernet or an AustralianShiraz or Bordeaux. Perhaps they had a nice vintage inAustria or Chile that year. A 1977 Weinert Malbec fromArgentina was delicious at a recent tasting, and 1977 washorrendous in Bordeaux. For those unlucky souls whosebirthday falls on a vintage that was poor all around – thisis getting less common as more countries worldwide makewine – I would suggest a finely aged non-vintage cognac.

“ Champagne is meant to enjoy young ... ”

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to help you read menus

food sprinkled with liquor and igniting it flana pastry tart with a sweet (custard or fruit) ora savory filling (vegetable, meat or savorycustard)formaggioItalian for cheesefoie grascooked goose liver, usually served chilled onthin, buttered toast slicesframboiseFrench for raspberryfricasseemeat sautéed in butter then stewed with vegetablesfromageFrench for cheesegalettea round, rather flat cake made of flaky-pastrydough, yeast dough or unleavened doughganachea rich chocolate icing made of semisweetchocolate and whipping cream gazpachoa cold soup made from tomatoes, sweet bellpeppers, onions, celery, cucumber, garlic, oliveoil and vinegar glacéFrench for glazed or frozengnocchidumplings boiled and served with butter andParmesan cheese or a savory saucegravlaxraw, thinly sliced salmon cured in a sugar-salt-dill mixture, usually served on dark bread as anappetizerharicot vertFrench for green string beanhearts of palma vegetable with slender white stalks and an artichoke flavorheirloomnaturally pollinatedhollandaisecreamy sauce made from egg yolks, butterand lemon juicehomardFrench for lobsterhummusMiddle Eastern sauce of ground chickpeas,garlic, lemon, sesame seeds and olive oiljuliennefood cut into thin stripsjus / au jusFrench for juice from meat, fruit or vegetableKobe beefspecial cattle raised in Kobe, Japan, fed beerand massaged with Sakekombua long, dark seaweed, sundried and foldedlemon grasslong, thin lemony leaves used to flavor disheslittleneckssmall, hard-shelled clams, served on half-shell

aioliflavored garlic mayonnaise, usually as an acompaniment for fish, meats and vegetablesamandineFrench for garnished with almonds; sometimes misspelled as “almondine” anglaisefood that is poached or boiledaspica savory jelly, usually made of clarified meat,fish or vegetable stockbéarnaisea sauce made with a reduction of wine, vinegar, tarragon, shallots, egg yolks and butterberberean African blend of spices, red pepper, garlic, cardamon and corianderbeurre blancFrench for white butter; a sauce made of wine ,vinegar, butter and a shallot reductionbeurre noisetteFrench for brown butter cooked to a lightbrown colorblintztender, ultra-thin pancake usually rolled to enclose sweet or savory fillingsBolognesein the style of Bologna, Italy; often a thickmeat and vegetable saucebordelaise saucea French sauce made with red or white wine,brown stock, bone marrow, shallots, parsleyand herbsbourridea fish soup with garlic, onions, orange, saffron and egg yolksbrocolli rabe bitter leafy greens related to cabbage and turnipsbriochea rich butter, egg and yeast breadbrunoisefinely diced or shredded vegetables cookedslowly in buttercanardFrench for duckcaponataeggplant, onions, tomatoes, anchovies, olives,pine nuts, capers and vinegar, cooked together in olive oilcarbonaraa sauce of cream, eggs, Parmesan cheese andbits of bacon; used over pastacavatellishort, narrow, ripple-edged shell pastachampignonFrench for mushroom, the small, button varietychanterellea trumpet-shaped, wild mushroom with adelicate, nutty flavor and chewy texturecharpink fish related to both the salmon and troutcharlottea chilled dessert made by lining a mold withsponge cake or lady fingers, and then fillingwith layers of fruit and custard

Châteaubriandpreparation method for a large cut of beef tenderloin, commonly serves twocherrystonesmedium, sized, hard-shelled clams, usuallyserved on the half shellchervilmild flavored parsley with an anise flavorchèvre French for "goat," chèvre is a pure whitegoat's-milk cheese with a delightfully tartflavor that distinguishes it from other cheeseschiffonadethin strips of vegetables (usually sorrel andlettuce) that are sautéed or used raw for garnishchitterlingssmall intestines of animals that are simmereduntil tender and served with a sauce, addedto soups or used as sausage casingschorizoa highly seasoned, coarsely ground porksausage flavored with garlic, chili powder andother spicesconfitpreserved meat, usually duck, goose or pork coq au vina French dish made of chicken, mushrooms,onions, bacon or salt pork and herbs, cookedwith red winecoquilles St. Jacquesscallops in a creamy wine sauce, topped withbread crumbs and browned under a broilercrèmeFrench for creamcreme fraichea mature, thickened cream which has aslightly nutty flavor and velvety texture; idealfor thickening sauces, soups or as a topping coulisa thick puree or saucedaikona vegetable that is in fact a large Asian radishwith a sweet, fresh flavordaubea classic French dish made with beef, red wine, vegetables and seasonings and braised for hoursdemi-glacea rich brown sauce made with espagnole, beefstock and Madeira or sherry and cookeduntil it is reduced by half to a thick glazedim sum includes a variety of small, mouth-wateringdishes such as steamed or fried dumplings,shrimp balls, steamed buns and Chinese pastriesduxellesa mixture of finely chopped mushrooms,shallots and herbs, cooked to a thick pasteand used to flavor soups and saucesedamameJapanese for fresh soy beansfilleta boneless piece of fish or meatflageolettiny, tender French kidney beansflambéFrench for flamed; the method of presenting

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Cuisine - 2010

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