The Food
There's a reason that Gourmet magazine has made repeated mention of this little island restaurant, tucked into a charming house in the heart of Nantucket's historic downtown: The kitchen crew seems to have been born to coax seafood to perfection.
The staples couldn't be better: The steamy clam chowder is chunked with plump meat and spiced liberally with dill; the red wine mignonette sauce makes an ideal complement to the chilled oysters' natural flavors. Want to venture into more experimental territory? Try the Nantucket sea scallops ni?oise?scallops so tender that they dissolve on the first chew, tossed with linguini, diced tomatoes and thick slices of crimini mushrooms.
The Scene
Whether you're sitting at one of the shady outdoor tables or in one of its three dining rooms, don't leave without trying the peach and blueberry cobbler, topped generously with warm vanilla bean ice cream. Feeling hopelessly decadent? Go for the Kahlua buttercream-filled chocolate fantasy cake.