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...
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| 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!)
Assiette of Young Spring Vegetables
Black Quinoa Tabbouleh, Smoked Sheep’s Milk Ricotta, Herbs and Flowers
Black Quinoa Tabbouleh, Smoked Sheep’s Milk Ricotta, Herbs and Flowers
Lobster and Crab Cake
Roasted Corn, Jalapeño Olive, Mustard Cream
Roasted Corn, Jalapeño Olive, Mustard Cream
Variation of Asparagus
Slow-Poached Local Hen’s Egg, Parmesan, Edward’s Country Ham
Slow-Poached Local Hen’s Egg, Parmesan, Edward’s Country Ham
Hudson Valley Foie Gras Terrine
Rabbit Rillettes, Various Beets, Strawberry Mostrada, Pistachio
Rabbit Rillettes, Various Beets, Strawberry Mostrada, Pistachio
English Pea Soup
Citrus-Cured Wild King Salmon, Kefir, Dill, French Breakfast Radish
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
Sea Urchin Butter, Potato and Horseradish Tortellini, Red Ribbon Sorrel
Entrees
St-Canut Farms Milk-Fed Piglet
Rhubarb, Various Onions, Mustard Spaetzle
Rhubarb, Various Onions, Mustard Spaetzle
Butter-Poached Lobster
Crab Brandade, Peas and their Shoots, Vin Jaune Sabayon, Savory Onion Granola
Crab Brandade, Peas and their Shoots, Vin Jaune Sabayon, Savory Onion Granola
North Atlantic Halibut
Local Razor Clams, Tiny Leeks, Hearts of Palm, Romaine
Local Razor Clams, Tiny Leeks, Hearts of Palm, Romaine
Four Story Hill Farm’s Veal Tenderloin
Cheek Raviolo, Heirloom Carrots, Sweetbreads, Morels
Cheek Raviolo, Heirloom Carrots, Sweetbreads, Morels
Spring Harvest Vegetable "Minestrone"
Fregola Sarda, Manni Olive Oil, Ramp Infusion
Fregola Sarda, Manni Olive Oil, Ramp Infusion
New England Diver Scallops
Seawater-Brined Foie Gras, Fava Beans, Tokyo Turnips, Black Garlic
Seawater-Brined Foie Gras, Fava Beans, Tokyo Turnips, Black Garlic
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
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
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
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| 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.
" 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."
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
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
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| Dining Room at the Pearl |
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
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| 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 .
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