ACK: Gluttony

Truth be told, my commitment to the P90X workout lasted less than a month. After two weeks, I gained weight (muscle?!), so I ditched it and went back to running.  Well, the aftermath of the Nantucket food fest might require that I not only run but also get on the "program," which entails logging serious gym time, limiting or abstaining from alcohol and eating healthy (all the time and no dessert whatsoever). The Sailor has had big success losing weight this way (Not a suprise. It's logical, I know). Me -- I'm just miserable when I join him on the "program."

It's nearly impossible to go to the island without indulging in the bounty of seafood and other world-class cuisine. With so many restaurants that we went to last year and eagerly awaited visiting again, planning our dinners required serious prioritization. We managed to fit in The Pearl, Galley Beach, Lola, Straight Wharf and Toppers for dinner, and Brant Point Grill, Nantucket Gourmet, Something Natural, Ropewalk and Slip 14 for lunch.

Click on the pink to follow the links. In order of preference...

Topper's at the Wauwinet

Wauwinet

Far and away the best food anywhere, and the service is unmatched. Plus, on a clear day, the view at sunset rivals that of Galley Beach (see below).

My favorite restaurant in the world. 'Nuf said.






The Sailor:  Spring Vegetables 

Serendipity:  English Pea Soup

Amuse bouche: Fried Oyster

The Sailor: Milk Fed Piglet

Serendipity: Butter Poached Lobster (divine!)

Amuse bouche: Hazelnut creme brulee

The Sailor: Strawberry-lime, mango and kiwi sorbet

Serendipity: Lemon Meringue between thin crispy wafers with blueberries on the side (Shocking I didn't get something chocolate, I know!)

Appetizers

Assiette of Young Spring Vegetables
Black Quinoa Tabbouleh, Smoked Sheep’s Milk Ricotta, Herbs and Flowers

Lobster and Crab Cake
Roasted Corn, Jalapeño Olive, Mustard Cream

Variation of Asparagus
Slow-Poached Local Hen’s Egg, Parmesan, Edward’s Country Ham

Hudson Valley Foie Gras Terrine
Rabbit Rillettes, Various Beets, Strawberry Mostrada, Pistachio

English Pea Soup
Citrus-Cured Wild King Salmon, Kefir, Dill, French Breakfast Radish

 Lightly Poached Island Creek Oysters
Sea Urchin Butter, Potato and Horseradish Tortellini, Red Ribbon Sorrel

Entrees

St-Canut Farms Milk-Fed Piglet
Rhubarb, Various Onions, Mustard Spaetzle

Butter-Poached Lobster
Crab Brandade, Peas and their Shoots, Vin Jaune Sabayon, Savory Onion Granola

North Atlantic Halibut
Local Razor Clams, Tiny Leeks, Hearts of Palm, Romaine

Four Story Hill Farm’s Veal Tenderloin
Cheek Raviolo, Heirloom Carrots, Sweetbreads, Morels

Spring Harvest Vegetable "Minestrone"
Fregola Sarda, Manni Olive Oil, Ramp Infusion

New England Diver Scallops
Seawater-Brined Foie Gras, Fava Beans, Tokyo Turnips, Black Garlic

If I had to choose a place to eat my last supper, I'd die happy after a meal here.

Galley Beach

In addition to having world-class food, The Galley has THE BEST SUNSET ON THE ISLAND! We managed to score some soft seating right out on the beach, which gave us an unbelieveable view.

Sailor: Spring Vegetables & Porcelet Three Ways

Serendipity: Roasted Beet Salad & Flounder Mouniere

Shared Dessert: Brownie a la mode

Wine: Pillow Road Pinot Noir

APPETIZERS

SAUTÉED CALVES LIVER
Pickled Grapes, Sauterne Reduction

KATAMA BAY OYSTER STEW

Leeks, Shallots, Cucumber, Baby Potatoes, Espelette

JUMBO LUMP CRAB CAKE

Tomato, Cucumber & Mint Salad, Champagne Buerre Blanc

ROASTED BEET SALAD

Invierno, Mache, Flax Seed Tuile, Fennel- Orange Vinaigrette

BARTLETT’S FARM ORGANIC GREENS

Mascerated Tomatoes, Champagne Vinaigrette

SPRING VEGETABLE TASTING

Seasonal and Local Vegetables in Various Forms

WARM SALAD OF CHICORIES
Toasted Walnuts, Dried Cranberries, Bacon & Banyuls Vinegar

ENTRÉES

BUTTER POACHED 2 LB. LOBSTER

Cauliflower, Golden Raisins, Puff Pastry, Brandy

BROILED POLLOCK RIP COD

Cabbage, Carrot, Duck Confit, RiceWine

NANTUCKET FLOUNDER MEUNIERE

Creamed Leeks&Spinach, Roasted Fingerlings, Lemon

“WILD-LIKE” ORGANIC CHINOOK SALMON

Gingered Rice, Baby Bok Choy,Wasabi Butter

PORCELET THREE WAYS

St. Canut’s Milk Fed Pork, Farro, Buttermilk Crepe, Chimichurri

SMOKEDHUDSONVALLEYDUCK BREAST

Quinoa, Pearl Onions,Haricot Verts, Cherry Reduction

SYRAH BRAISED BEEF SHORT RIBS

Caramelized Shallots, Kale, Potato & Herb Cake

Lola 41

From Nantucket Today

As someone who grew up eating the real basics, like white bread and bologna sandwiches for lunch, and sirloin with a baked potato for dinner, I never imagined I would crave sushi. My mouth watered every time I thought about the Asian fusion fare from the time of our 2010 visit to Lola until last week.

Plus, it has a certain je ne sais quoi that makes it such a hot spot that they only take same day reservations beginning at 4:00 p.m., and the place is always packed.

Nantucket Today summarizes the vibe:

" No single demographic dominates Lo La 41’s 48-seat cozy interior or its outdoor summer patio. But everyone – graying hipsters, dressed-down high-powered professionals, dressed-up students, bearded islanders in designer shirts – is here to have a good time.

Coelho and co-owners Ed Schmidt and Ozivaldo “Ozzie” Medeiros demand nothing less as they serve up flavors culled from across the planet’s 41st latitude: hence, the name.

The final product approximates the spirit of neighborhood tapas bars in Spain, sushi bars in Japan and Californian burger joints: a second place to satisfy appetites for community and fun. Lo La’s flavors can be by turns an exotic revelation or an eye-opening reinvention.

Beginning a meal with sea urchin roe topped by raw quail egg (which deserves acclaim) and then moving to bouillabaisse, mac-and-cheese or a Lo La burger (which deserves knighthood, be it the beef or tuna variety) before finishing with a signature tres leches cake (which deserves a sonnet) makes perfect sense here."  

Straight Wharf

Shared appetizers: Taquitos of the day (a must)
The Sailor: Whole wheat pasta with artichokes and shitake mushrooms and parmesan
Serendipity: Skirt Steak with aoili dipping sauce









bar grill


marinated olives

spiced nuts

crostini with ricotta, sweet peas, garden mint & walnut

potato & spring leek soup with house bacon

smoked bluefish paté with melba toast & pickled vegetables

antipasti of house cured meats & marinated vegetables

artisan cheeses with red wine crackers & truffle honey

patty’s island lettuces with extra virgin olive oil & aged sherry vinaigrette

Entrees
whole wheat spaghetti with baby artichokes, roasted mushrooms & parmesan

grilled all-natural skirt steak with spring vegetable panzanella & meyer lemon aioli

chicken marbella with potato puree, garlicky greens, prunes & capers

grilled halibut with whole wheat couscous, almonds, zucchini & spiced yogurt

swordfish skewer with garbanzo beans, sweet 100’s, red peppers & roasted garlic aioli


The Pearl
                                         

Dining Room at the Pearl

Shared Appetizer: Pork Belly Lettuce Wraps
The Sailor: Beef with lemongrass and cilantro

Serendipity: Panko crusted halibut with jasmine rice and pea shoots

raw

Pearl Yellow Fin Tuna Martini

wasabi tobiko, crisp gyoza red rooster crème fraîche

Shooters of Tuna + Uni

cucumber sake + red ginger

dumplings- dimsum

Soup Dumplings

chinese black vinegar

brown butter

Steamed Crab Dumplings-

hot oil, lovage leaves + crushed peanuts

Lobster Rangoons -

sweet + sour dipping

Golden Pork Shiitake Gyozas -

Hong Kong XO sauce

Steamed Buns

lacquered pork belly + umami mayo

Lobster Takoyaki

japanese lobster fritters

appetizers

Crispy Lobster Crêpe -

tamarind dipping sauce

Spicy Grilled Nantucket Squid -

shishito peppers + fried garlic

Vietnamese Lettuce Wraps -

crispy spring rolls of pork + crab + shrimp butter lettuce, mint + basil

Jacq’s Island Creek Razor Clams -

Tempura of Soft Shell Crab

entrees

salt + pepper local lobsters sushi rice cake + avocado lobster, king crab, scallops + tempura of jumbo prawns crisp spring roll + rice noodles, watercress, nuoc mam + herbs chili-pineapple sweet-n-sour, toasted almond fried rice + fried farm egg green thai coconut curry, eggplant + peppers + potato + jasmine rice + pea greens sumo fries + mizuna greens red miso butter + pickled onion rings Maitake Mushroom Tempura

Wok fried lobster

I love seafood, and enjoyed the halibut. But if we go there next time we're on Nantucket, I'm definitely getting the Salt and Pepper Wok Fried Lobster. We ran into a friend from college, and he said it's out of this word. Little did I know,  it is the pearl's "signature entrée" and Travel & Leisure magazine gave it a World’s Best Award.