Nantucket Restaurants

Food & Wine: Nantucket Restaurants
Passengers on the ferry into Nantucket Harbor now have a host of fantastic new food choices. Photo © Buff Strickland.
The action on Nantucket, the New England island, includes a farm-to-table Italian restaurant by a former F&W Best New Chef and an osteria with a wood-smoke rotisserie.

Nantucket Restaurants: 5 New Arrivals

Slideshow: Nantucket Restaurants

slideshow View photos of all 5 new Nantucket restaurants

The Island's Top Cupcake: Petticoat Row Bakery

Hand-rolled, boiled bagels and buttercream-frosted cupcakes are the main draws at this new bakery from Tiina Polvere and Donald Polvere, Jr., formerly of the Nantucket Cake Company. "We sold out by 9 a.m. the first day," Donald recalls. Show up at the right time and you might get to try special daily cupcake flavors, like cookies-and-cream or key lime.

Late-Night Eats: 12 Degrees East

Visitors arriving on the last ferry can wheel their bags over to 12 Degrees East. Its late-night menu offers snacks like lobster fritters and muffaletta until 11:30 p.m. The main menu is divided by US regions: North (lobster salad), South (pulled pork), East (scallops with bacon) and West (salmon tacos). A raw bar showcases oysters from Martha's Vineyard and other local seafood.

Most Anticipated Summer Opening: Ventuno

F&W Best New Chef 2000 Amanda Lydon and her husband, chef Gabriel Frasca—the couple behind the island's Straight Wharf restaurant—have a new spot. Says Frasca, "We're reimagining Nantucket through Italian traditions." The couple has partnered with local farmers and fishermen to get the best pork, poultry, lamb and seafood. They're proud of their outdoor bar, modeled after frascas—the farmhouses in Friuli that serve wine and food, and happen to share Gabriel's last name.

Wood-Smoke Rotisserie: Pazzo

The menu at this new osteria from local chef Marco Coelho hits on iconic Mediterranean cooking styles: There's a section dedicated to dishes cooked in cazuelas (Spanish earthenware pots), one for Moroccan tagines and another for handmade pastas. Coelho also has the island's only rotisserie, fueled with a mix of grapevines, cherry and pecan wood.

Best Outdoor Dining: Brick Bistro

The 1845 Jared Coffin House opened a new restaurant in April. "You won't even recognize the new space," says owner Mike Sturgis. "And the two patios offer spectacular people-watching." On offer: fancy takes on New England–style comfort foods, a well-edited global wine list and serious cocktails.

Chefs' Guide to Nantucket Restaurants & More

Nantucket chefs Amanda Lydon and Gabriel Frasca.
© Buff Strickland

Chef couple Amanda Lydon and Gabriel Frasca tell their favorite spots to eat, drink and hang out.

Favorite Beach

"We take the kids to Quidnet, an uncrowded family beach. When it's the two of us, we go to Cisco Beach, an out-of-the-way spot where the surf is too rough for the kids."

Best Sandwich Spot

"Provisions is an island institution. We invariably get the Italian or Caprese sandwich and eat it hours later, as the homemade ciabatta gets better as it drinks in all the olive oil and vinaigrette."

Top Wine Shop

"Our friend Beth English owns Current Vintage, a quirky store that sells both wine and vintage clothes. It's sort of like chicken and waffles—until you experience it, it's hard to believe what a great idea it is."

Best Beer Experience

"The beer garden at Cisco Brewers is the perfect place to spend an afternoon. It's where our employees spend their days off. Try the Whale's Tale Pale Ale."

Great New England Dishes:

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