The Club Car, right on the way to Straight Wharf has been a popular dining destination since Joe Pantorno and Chef Michael Shannon opened it in 1977. It was a white tablecloth restaurant with tuxedoed waiters and well-regarded food and service. After Shannon retired, sous-chef Tom Proch took over, continuing treasured dishes like Shannon’s Shrimp Scampi and Beef Wellington, but in recent years, especially after Proch retired, the restaurant’s service had become tired and the food repetitive, but much less impressive, while maintaining their high prices, where a number of entrees were over $40. You may check out the best foodsaver reviews and model to choose the better one which suits your needs and you may even get a discount.
So it is with some excitement that we learned that Pantorno sold the Club Car to a new team: head Chef Mayumi Hattori (formerly the chef at Straight Wharf) Ty Costa, director of operations, and general manager Tanya McDonough. In addition, the interior had been completely redesigned by Tharon Anderson with a lighter and brighter and less formal look (and apparently no white tablecloths).
Hattori, who is of Japanese and Spanish descent, wanted to include some of her home cooking and has overhauled the menu, doing away with the formal dining experience, and replaced it with 6 tapas ($5-$9), 4 toasts ($9-$15), 12 small vegetable plates ($12-$17), 7 Land and Sea plates ($18-$31) and for and for people who want a traditional main course, there is limited availability of 3 larger plates: roast chicken ($39), lamb sirloin ($45) and grilled sirloin for a jaw dropping $65.
We decided to forgo the large plates and play the game the way they wanted us to, ordering toasts, veggies and small plates from Land and Sea. Note that The Club Car does not provide bread, so you are left with your water and wine until the first plate your ordered arrives. The Toasts are probably some of the quicker things you can order and we started with them.
We started with the House Cured Sardine Toast ($10) with basque peppers, capers and olive oil. It was served on a baguette toast, and was interesting but only about 4-5 bites and it was gone. The Roasted Mushrooms Toast ($15)with crème fraiche and at least 3 types of mushrooms was a much larger portion and truly delicious, with plenty to share. This was probably the dish we liked the best: reminiscent of a mushroom stroganoff with better mushrooms.
For an intermediate plate, we settled on the Roasted Summer Squashes ($17) with corn, cherry tomatoes cilantro and lime. This was a huge portion that you could share with two or three people, and while there was a lot of it, it wasn’t really particularly filling. We suspect that may be the case with any of the Garden plates.
Finally from Land and Sea, we ordered Spice Crusted Skate($26) with long slices of cucumber ribbons and walnut tarator (sauce). There were two slice of skate and this was fairly spicy rather like the old Cajun blackened fish, except not black. It was very good, but there wasn’t much of it. We suggested they call it “Skating on Thin Cucumbers.”
Finally our other Land-Sea dish was called King Oyster Mushrooms ($24), with peeky toe crab, Bartlett’s corn and jamon (ham) broth. This was really an excellent dish, but needed a bit more crab in it.
Overall, this was a pleasant meal with very friendly and helpful servers. Our bill, with 3 glasses of wine and tax was only $143, making the Club Car a much more reasonable choice than it used to be. Our server said that despite the major change in style, they had had a very active summer and done quite well. We liked everything they served, but there was only one available dessert, so we walked down the wharf to Jack and Charlie’s Ice Cream instead.
This is the last of our 2017 Nantucket restaurant reviews, but it is not too late to order Nantucket T-shirts from The Nantucket Store, and if you use the discount code MILLIE17, you can get about a 15% discount through the end of September.
Chef Joseph Keller who worked with his brother Thomas at the French Laundry and at Per Se has purchased The Company of the Cauldron from long-time owners All and Andrea Kovalencik. Keller also was the chef at the Woodbox on Nantucket some 18 years ago and developed a beloved popover recipe which is now featured at TCotC. Keller was able to keep the same staff and promises to maintain the same style of a single prix fixe meal.
Keller has maintained the single menu per night for a fixed price that had been the policy of the previous owners (their kitchen is probably smaller than yours), but that fixed price has gone up somewhat. We decided to go on Wednesday night, which is always fried chicken and waffles, for $89. Other nights have differing prices depending on the ingredients.
Reservations are a must, since there are little more than 40 seats in the restaurant, and they require a credit card to secure your reservation and they give you a better price depending on the rates for the card. And you will be charged if you do not show, or perhaps if you cancel too late, people with all these buts, sometimes decide to just to go online and find another restaurant, since they are some many great options with online site as ninesmequon.com/. We got an Email reminder Monday when we made the reservation, a text message on Tuesday asking us to confirm, and another text message at 5:30pm Wednesday reminding us of our reservation in 30 minutes. This was starting to get like the old joke about the man who keeps calling to say he is the viper and he will be coming tomorrow, today, in an hour and so forth. It turns out he has come “to vipe your vindows.”
In any case, Chef Keller has put together excellent menus and utterly delicious food coupled with excellent service by his experience staff, several of whom we recognized from the previous regime. The dining room remains elegant, and each table features a candle, a pepper mill, a salt bowl and butter. Some of the dishes are labeled “Josef’s Brasserie.”
We always start by ordering wine to go with the meal, and usually splurge on a whole bottle since there are several courses: popovers, salad, entrée and dessert. There are also half bottles, or you could skip it and drink water or soft drinks.
Every meal at Keller’s Cauldron starts with his famous Woodbox popovers, which were piping hot and delicious and served with Vermont Creamery butter. His popovers are perhaps slightly saltier (and maybe less sweet) than ours are, but they really are exceptional. And turning out 40-50 of them all hot at the same time to deliver to the tables is an excellent trick. We ever were offered seconds.
The second course was a classic Caesar salad with garlic bread croutons made with the finest Village Bakery bread machines, fried capers and parmesan cheese. The fried capers were an unusual twist, being both crunch and capery at once. But the smaller ones were closer to carbony. Still, a nice variation, and the salad was large enough for each of us to take a second helping.
As rumored, the chicken and waffles course was excellent. The fried chicken was six separate pieces of crispy ,boneless chicken, some thighs and some breasts, and all were moist and perfectly cooked. The waffles came with a pitcher of maple syrup, as well as a light dusting of powdered sugar. They also provided delicious buttery mashed potatoes and buttered fresh corn on the cob.
The corn seemed a little waterlogged but everything else was outstanding. With six pieces of chicken we had enough to bring home a couple for lunch, and we did.
Finally, the dessert was potted vanilla cheesecake with salted caramel sauce, graham crumble, and Chantilly cream. Utterly delicious.
As you can see, the food is both delicious and in substantial quantities. Others who have come on other nights have also mentioned the large portion sizes.
The meal closed with coffee($8) and tea($4). The coffee was a special Sumatran blend that Keller has created and is only available here and at the French Laundry. You can also buy it for home consumption at The Bean, across the street.
Chef Keller has done an admirable job in creating a new version of a beloved restaurant, and we can hardly wait to come back!
The SeaGrille has been a favorite of islanders and vacationers for over twenty years. Located mid-island at 45 Sparks Ave, E J Harvey and his staff serve deliciously prepared seafood (there are also steaks and chicken on the menu) at reasonable prices. We have been going there for years and have never had anything but outstanding. Service is always excellent.
One thing we learned this year is that the Tuesday after Labor Day is when the islanders come out of hiding to enjoy the Sea Grille, too. It was packed and reservations are recommended.
They started us with a bread basket of three kinds of bread and three butter balls to go with them.
We each started our meal with E J Harvey’s excellent Island Quahog Chowder ($9.00). Harvey’s recipe has some celery in the soup and a trace of lemon. The clams are plenteous, and the potatoes minimal. We never skip it!
Then, one of us went for their Free Form Ravioli ($36), which contains ravioli in name only. It is more like a seafood casserole or stew with a few sheets of house-made pasta over top. Under the pasta, you will find lobster, shrimp, scallions, ricotta, mushrooms, roasted tomatoes, garlic and crispy carrots, along with a delectable seafood broth. It is fantastic, and really filling.
For our other entrée, we went to the Fried Fisherman’s Platter ($34) which contained excellent fried clams, shrimp, scallops, baby squid and calamari rings and cod, along with perfectly prepared French fries that were piping hot and most probably freshly made. The seafood itself was also piping hot, unlike almost anywhere else, making it utterly delightful, and way too much to finish.
Our bill with three glasses of wine as only $141 and well worth every penny.
The Summer House restaurant and inn is on the ‘Sconset end of Nantucket, overlooking the ocean. The restaurant itself is white and colonial looking with several lovely dining areas with white table cloths and attentive staff. When last we visited in 2015, we were impressed with it quiet elegance and cuisine.
This year, we would have to say that the aretirement community staff was asleep at the switch. The menu is similar to other years and like many Nantucket restaurants, it dominated by seafood.
We started with excellent Corn Crusted Oysters ($24), crunchy and delicious and with an order of Crab Cakes ($25) that were chock full of excellent crab. In fact they could easily have been a main course.
However our entrees were not at all up to snuff. What was billed as Flounder Meuniere ($40 !!) turned out to be a huge piece of white, steamed, and relatively tasteless fish. A meuniere preparation starts with browning the fish and serving it with brown butter, lemon and capers, but instead, this lump of white fish had about 5 capers, with no brown butter or lemon to add flavor at all. Just to prove they did know how to prepare this dish, below is a picture of Fluke Meuniere we had there two years ago. (Fluke and Flounder are essentially the same fish.)
Our other entrée was Chicken Milanese ($34), with arugula, heirloom tomatoes, mozzarella, fingerlings, lemon vinaigrette, and balsamic glaze, which looked fine, but the underlying fried chicken patties were greasy. We suggested to the waiter when he cleared the table that the cooking oil was at too low a temperature, and he came back to tell us the chef had agreed and the “problem had been fixed.” He took the price of one of our glasses of wine off the bill, which came to $165 with tax but before tip.
With that experience under our belt, we decided to have dessert elsewhere, and decamped to the Island Kitchen for ice cream.
Chef Kyle Zachary has created an unforgettable dining experience, and surprisingly not much more expensive than any other Nantucket restaurant. The $95 prix fixe includes appetizer, entrée, dessert and several other little surprise courses as well. While wine is, of course, an extra charge, coffee and tea are included, making this an actual bargain as well. Here is the current menu.
We started out with a basket of 4 cheese gougeres, followed by a basket of rolls and a sweet warm brown bread and two eggs of butter, one smoked and one with sea salt topping.
One of our first courses was Cured Scottish Ocean Trout, with smoked Roe, Cucumbers, Santa Claa Melon, and Finger Limes. In addition there was a separate melon dressing you could apply as you liked. A little is shown in the photo. I have never had a dish anything like this: the cured trout was plentiful and flavorful and went very well with the sliced white melon.
Our other appetizer course was Broccoli Rabe and Potato Carmelle, which included Italian summer truffles, chanterelle mushrooms, almonds and pecorino Romano. This also was a really creative dish in which the broccoli rabe was pureed and served inside the potato shells like little ravioli.
One of our entrees was Butter Poached North Atlantic lobster (above), a name which does not begin to describe this amazing dish. It was served with young carrots, forbidden rice (a kind of black rice), pickled coconut, and a Madras curry sabayon. The pieces that look rather like bacon are thinly sliced cabbage, it seems. You have never had a lobster served with such loving care and imagination.
Our final entrée was called Variations of Lamb: lamb served three ways; belly, back and rib meat with summer beans, Swiss chard, cipollini onions and a condiment made from golden raisins.
Then, before our desserts arrive, they brought a little “pre-dessert” of a bit of vanilla custard with a crunchy topping and a bit of raspberry and s single decorative leaf.
One of our desserts was a fabulous Cherry-Chocolate Bombe with Maracaibo Mousse, Bing Cherries, Devil’s Food Cake, White Chocolate Ice Cream. Inside cherry shell is the chocolate mousse, and every bit was delicious.
Out other dessert was Peach Pavlovas, poached peaches in meringue shells, Raspberry Cream, Champagne Ice Cream, and Peach Coulis. Simply spectacular.
Finally, our post dessert was two little gel candies and two chocolate candies on a little dish. One of the gels was already devoured before the shutter could be clicked.
Even with 3 glasses of wine and tax, the bill before tip was only $266. A finer dinner you will not find in very many places.
We note that you should probably phone for reservations rather than using the on-line reservation system as our table was in the outer patio, which while enclosed is not as elegant as the main dining room, and where families with (fussy) children often are seated.
Le Languedoc remains an island favorite and one of ours for many years. This year we were a bit surprised by some of Chef Nastus’ minimalist preparations, though and we thought we’d share them with you.
Perhaps the strangest one was the Chilled Roasted Beet salad ($14.50), which was two pieces of bread covering a huge cylinder of cold, chopped beets, topped with two slices of hard cooked egg. Alongside was some Mache lettuce. Perhaps this was intended as a do-it-yourself kit? Even so, there were an awful lot of beets there.
Our other appetizer was Pressed Veal Sweetbreads ($18.50) with creamed spinach and fried leeks. It had such a heavy, dark flavor, it tasted more like chicken livers then the usual light taste of sweetbreads. If you compare that preparation with last year’s sweetbreads dish with parmesan, pancetta and pea risotto, you will see the difference.
Sweetbreads on spinach
Sweetbreads with parmesan pea risotto
The minimalism continued with Sautéed Chatham Cod with garlic spinach and lemon caper butter ($32.00) which really basically amounted to some plain cod on top of some spinach.
And finally, the Niman Ranch Sirloin ($46) with baby bok choy and bone marrow maitre d’ butter was just a big piece of steak with a little butter on it. We would have done better ordering the traditional Steak Frites for $29.
Our dessert, which we didn’t photograph, may have been the best part: a butterscotch chocolate sundae, which we shared.
The bill with tax and 3 glasses of wine, but before tip was $191. That wasn’t minimalist, for sure.
That restaurant at 15 South Water Street that keeps opening and closing, once the beloved Atlantic Café, then the Seadog Brewpub and then Nix’s (which closed suddenly last August), reopened this spring as The Charlie Noble. It’s run by Fred Bisaillon and Denise Corson, who also run the B-ACK Yard BBQ. The name “Charlie Noble” is nautical slang for the smokestack over the ship’s galley. The owners intend this to be a family restaurant much like the Atlantic Café, and open year round.
The restaurant layout is much as it always has been: an L-shaped room with the bar in the right corner, and tables along the windows and left side. The kitchen area is behind doors and takes up the rest of the “L”, since they need space because they have a cuisinart food processor dlc 2011chb. The rear windows look out on the water.
Their menu includes similar dishes to the previous occupants, with appetizers including crab cakes, shrimp cocktail, crab cocktail, lobster quesadilla, wings, and crab cakes, and, of course clam chowder. Fried clams are available as an appetizer (MP) but not as an entrée. The main courses feature seafood such as lobster and seafood stew ($32), fish and chips ($24), blackened salmon ($23), and golden shrimp plate ($28). They also offer prime beef short rib ($33), Mushroom Kale Bolognese ($24), and a 12 oz NY Strip ($36).
And, of course, they offer the usual sandwiches, including a lobster roll (MP), a codfish sandwich ($16), a pulled pork sandwich ($18), an All American Burger ($15), a Surf and Turf Burger (don’t ask, $18), a deep-fried chicken sandwich ($17) and a huge burger called the Fat Chad ($22).
And, of course, they have a plentiful selection of beers on tap.
One menu item that caught our eye is the Big Bucket Fried Chicken Dinner ($48) which includes fries, corn on the cob, coleslaw, gravy and a bucket that is supposed to contain 8 pieces of “honey-stung” chicken.
The coleslaw was very good, the corn on the cob was Mexican corn style, but nowhere near as tasty as that served at Millie’s. The French fries were indifferent: dry and a bit tough, and not very hot. There were also 4 dinner rolls (but no butter) that we weren’t sure what to do with.
There were 6 chicken objects in the bucket: 2 wings (tips included), 2 breasts, and 2 legs. But if you cut the drumstick from the thigh at the knee joint, you have your 8 pieces. Of course, if you separate the wings into two drummettes, you have 10, but that way lies madness!
The chicken was warm, but not piping hot out of a fryer, and while the dark meat was moist, the breasts were rather dry. And that “honey-stung” wash on the chicken was a mixture of honey and lime, which we found rather odd. See if you can get them to leave it off. We figured out that the gravy was to pour on our chicken breasts to make them moister, and that worked rather well.
If there are only 2 adults on this, you’ll take some home with you. The very nice servers brought us plastic clamshells, but we had to fill them ourselves. You might do better with the sandwiches, though, but don’t expect much from the (frozen) fries.
This is a restaurant that Nantucket needs and it deserves to succeed. But they still have some work to do and we wish them well.
We returned again this year to Neil Ferguson’s American Seasons, 80 Centre St, for another fine meal. This is Ferguson’s third year as chef/owner of this island classic, and the menu is now definitely his own and more imaginative than ever.
The restaurant is dark but comfortable, with the original board game table designs remaining. The waitstaff was efficient and knowledgeable, and we were even able to meet Ferguson briefly as he talked with some of the diners.
Top on our list of great dishes this year, was his Lobster and Squid Ink Chitarra ($20, above) with lemon basil, ‘nduja (a spicy pork spread) and Calabrian chili. Chitarra is a pasta made, in this case, with squid ink and with lobster and spices infused into the pasta itself. The overall effect is sort of an upscale regional Italian variation on Lobster Fra Diavolo. Every bite of the house-made pasta had some of the spicy flavors of the sauce, and enhanced the lobster pieces.
Our other appetizer was a Salad of Beets, Bitter greens, House made Yogurt, lime and pumpkin seeds ($16). While this was a great salad, we sort of wished for more beets per unit greens.
Salmon Filet with cherry tomatoes
Beets with bitter greens
One of our entrees was Salmon with confit of Pumpkin Pond tomatoes, smoked eggplant and garam masala ($35). The salmon was tender, but with a crunchy top crust, and the yellow cherry tomatoes were so sweet we thought they were some sweeter fruit. And this might have been one of the best ways I’ve ever had eggplant! Did you ever wonder why restaurants serve fish in rectangles? Do they grow that way, or are there trimmings? make sure to check Davie twin peaks which is one of the best restaurant.
Finally, we had Canneloni of Veal Breast ($35), with wild mushrooms, ruby chard and Parmesan cream, that had a sweet, rich flavor almost like a stroganoff or Zurig’schnetzlets. Rather different than the Italian restaurant version of cannelloni, and far superior.
Desserts vary a bit from day to day, and while they sounded wonderful, we didn’t have room.
Again, American Seasons is a restaurant you should go to: the food and service are excellent.
Every year brings changes in the Nantucket restaurant scene: chefs leave or move to new restaurants, business are sold and reopened, and the intense competition for continuing excellence continues. Realistically, the main tourist season is little more than two months long, and they have just a little time to get established, get their kitchen routine going, build a reputation and attract customers. This is going to be the big challenge this year as two “bigfoot” restaurants have changed hands.
Company of the Cauldron
Chef Joseph Keller who worked with his brother Thomas at the French Laundry and at Per Se has purchased The Company of the Cauldron from long-time owners All and Andrea Kovalencik. Keller also was the chef at the Woodbox on Nantucket some 18 years ago and developed a beloved popover recipe which is now featured at TCotC. Keller was able to keep much the same staff and promises to maintain the same style of a single prix fixe meal. Right now, their website is under construction, but you can see their weekly menu summarized on their Facebook page.
Keller has maintained the single menu per night for a fixed price that had been the policy of the previous owners (their kitchen is probably smaller than yours), but that fixed price has gone up significantly. Lobster Monday is now $115, Tuesday Surf and Turn $98. Every Wednesday is now his ever-popular fried chicken $83, Thursday Grilled Hangar Steak $89, Friday Pan Roasted Swordfish $92, and Saturday Grilled Tri tip $98. Every dinner comes with a salad course, popovers and a dessert course. You can make a reservation by Email or telephone, but you have to give a credit card number to confirm, and they require a deposit of $25 for 5 or under, and $100 for 6 or more.
We look forward to trying them out when we arrive.
However to illustrate this year’s price inflation, last year’s menu featured 4 course meals for $75 with Lobster Mondays being $98, rather than 3 courses, (plus a popover).
The Club Car
The Club Car, right on the way to Straight Wharf has been a popular dining destination since Joe Pantorno and Chef Michael Shannon opened it in 1977. It was a white tablecloth restaurant with tuxedoed waiters and well-regarded food and service. After Shannon retired, sous-chef Tom Proch took over, continuing treasured dishes like Shannon’s Shrimp Scampi and Beef Wellington, but in recent years, especially after Proch retired, the restaurant’s service had become tired and the food repetitive, but much less impressive, while maintaining their high prices, where a number of entrees were over $40.
So it is with some excitement that we learned that Pantorno sold the Club Car to a new team: head chef Mayumi Hattori (formerly the chef at Straight Wharf) Ty Costa, director of operations, and general manager Tanya McDonough. In addition, the interior had been completely redesigned by Tharon Anderson with a lighter and brighter and less formal look (and apparently no white tablecloths).
Hattori, who is of Japanese and Spanish descent, wanted to include some of her home cooking and has overhauled the menu, doing away with the formal dining experience, and replaced it with 6 tapas ($5-$10), 4 toasts ($8-$15), 12 small vegetable plates ($14-$19), 7 Land and Sea plates ($19-$31) and for people who want a traditional main course, there is limited availability of 3 larger plates: roast chicken $39, lamb shank ($40) and whole lubina for a jaw dropping $50. Lubina is just a word for sea bass. So any question that the Club Car is less expensive is easily dispelled.
In an interview in the Inky, Hattori indicated that she wanted to focus on small plates where vegetables are the star. She is also featuring 4 “toasts,” sweet pea, mushroom, beets and jamon Iberico. They do not plan to offer bread. Since the intention of the small plates approach is to get the table to order a number of dishes, this could run up quite a bill, although the food is most likely to be delicious, based on Hattori’s work at Straight Wharf. And of course, by not serving free bread, she hopes to sell more appetizers and toasts.
The pricey Club Car was always the home of the silver-haired yachting set often in formal nautical garb, and switching their menu to small plates with a vegetarian emphasis is intended to attract a younger crowd. This may or may not work, considering the prices, but these are experienced restaurant people and they can make changes quickly if this doesn’t pan out.
The Charlie Noble
That restaurant at 15 South Water Street that keeps opening and closing, once the beloved Atlantic Café, then the Seadog Brewpub and then Nix’s (which closed suddenly last August), is reopening as The Charlie Noble. It’s run by Fred Bisaillon and Denise Corson, who also run the B-ACK Yard BBQ. The name “Charlie Noble” is nautical slang for the smokestack over the ship’s galley. The owners intend this to be a family restaurant much like the Atlantic Café, and open year round.
Their menu includes similar dishes to the previous occupants, with appetizers including crab cakes, shrimp cocktail, crab cocktail, lobster quesadilla, the best hot wings, and crab cakes, and, of course clam chowder. The main courses feature seafood such as lobster and seafood stew ($32), fish and chips ($24), blackened salmon ($23), and golden shrimp plate ($28). They also offer prime beef short rib ($33), Mushroom Kale Bolognese ($24), and a12 oz NY Strip ($36).
They also offer a bucket of 8 pieces of Fried Chicken for $46, (maybe you can share with the next table) and a Seafood Tower for $65, for a hungry table, with crab legs, fried clams, shrimp, cod and fried clams along with corn. No word on what smaller families can pry out of them. Of course even if a couple ordered this chicken and ate only half, this would only be a quarter of the cost of two orders of fried chicken at Company of the Cauldron. And you could take the rest home!
And of course, their sandwich menu includes Lobster Roll, Big Pig ($18) American Burger ($15), Codfish sandwich ($16), Surf and Turf Burger, and the “Fat Chad,” with triple patties, bacon, cheddar and pulled pork for $22, and a Deep Fried Chicken Sandwich for ($17).
Oh, and they have 5 yummy sounding desserts. Looks like a great, relaxing place for dinner with your family and friends!
Greydon House Restaurant
Greydon House (17 Broad St) had a long, slow opening, with hotel rooms available late last summer, but the restaurant, helmed by Michelin starred chef Marcus Ware didn’t open until late in the fall. While people have praised the elegance and décor of the hotel and its $750-$1100 rooms, the menu itself is about all we know about what is probably a really fine restaurant. Ware was the executive chef at Charlie Palmer’s restaurant in Chicago, and more recently at the Michelin starred Aureole restaurant in New York.
The menu features appetizers from $14 to $26 and oysters for $3.50 each. Some of these appetizers include Spring Salad, Grilled Asparagus, Potato Gnocchi, Crispy Calamari and Fusilli with Veal Bolgnese. The entrees range from $29 (chicken) to Halibut ($44), and also include Scallops ($42), Monkfish ($36), Pork Chop ($42) and Black Angus Steak ($36). In other words, at first glance, quite a conventional but somewhat expensive menu. We will be interested in seeing how Ware carries this out.
Afterhouse Raw and Wine Bar
Afterhouse is the project of Galley chef Scott Osif, with David Sylvia and Kevin Anderson, all of whom worked together at the Galley. Located at 18 Broad St, it takes over the space occupied by the Meursault Wine Bar, and in keeping with its informality, it has no web presence. The restaurant features crab salad, oysters, fish eggs, tinned fishes and a leg of Bellota ham, they serve on toast. Along with their beers and wines, this makes up an interesting seafood restaurant in a space without a stove. They are open from 2:30 pm to 12:30 am, so line cooks coming off shift. According to an interview in the Inky, the afterhouse is a room on a whale ship next to the galley, where a sailor could relax and get out of the elements. We expect a number of people will want to relax here.
Sandbar at the Jetties
Sandbar at the Jetties now has an extensive menu for lunch and dinner. The menu includes burgers and dogs, a raw bar, salads, chicken, steak and lobster. They also have an extensive drinks menu. Just the thing for beach refreshment.
Keepers is a new mid-island family restaurant at 5 Amelia Drive, and run by Sabrina Dawson and Gaven Norton. The menu prices are very reasonable, and include appetizers like Shrimp Skewers, Seared Salmon Tacos and Crispy Arancini. Entrees include Meatloaf, Pork Tenderloin, Chicken under a Brick and Flat Iron Steak, and four salad items.
We first visited “The Island Kitchen” when it opened in 2013. Chef Patrick Ridge and his hard working staff have turned this into a marvelous and wildly popular breakfast place, as well as serving lunch and dinner. Sundays, when we visited are limited to brunch service, ending at 2 pm, but they serve breakfast daily 7 am – 2 pm, lunch from 11 am to 2 pm and dinner from 5:30 pm to 9 pm.
The menu is organized around some creative turns on the standard breakfast fare, the lunch menu includes “fried clucker,” which is a fried chicken breast sandwich with Franks Red Hot sauce and blue cheese dressing. The dinner menu has the convention steak and burgers, but has the very interesting Grilled Asparagus and Brie sandwich.
But we want to rave about the breakfasts! A recent newspaper survey rated the Island Kitchen as having Nantucket’s best breakfasts, and we can see why, just from two orders.
Our asparagus, mushroom and cheese omelet ($12.50) was outstanding, with the eggs properly cooked but in no way tough or dry. And the asparagus had just the right amount of crunch. We rarely get an omelet that good anywhere.
And finally, their breakfast special called “Animal” ($14.50) was a culinary tour de force. It was “two panko crusted eggs, sausage, bacon and hollandaise on a brioche bun.” In fact, it looked like the cooked poached egg was rolled in the panko breadcrumbs and then quickly deep fried to hold the crust on the eggs, which were still perfectly cooked. While filling, this is an amazing breakfast offering if you are that hungry.
The Island Kitchen is at 1 Chin’s way, essentially across Pleasant Street from Stop and Shop, and somewhat recessed. There is ample parking and you are sure to have a great meal. They serve both indoors and outdoors in warm weather, and while they are likely to be busy, they are very accommodating. Currently, they are reworking the roof over the outdoor dining and the sign is missing. Just follow the crowd.