A Nantucket inn serving up charm, history – and a delightful new steakhouse
In the heart of charming downtown Nantucket, the Jared Coffin House is home to more than heritage and comfortable accommodations: It also features the island’s newest steakhouse, the upscale Nantucket Prime, serving prime steaks, grilled fish and the freshest of raw bars, as well as an extensive wine list, craft beers and signature cocktails that you can sip on the newly expanded patio or casual indoor bar area. In the stunning main dining room, expect to be treated to the finest steaks and a variety of local seafood, expertly prepared and presented. For variety, guests may wish to saunter over to the inn’s sister hotels and dine at the Brant Point Grill at the White Elephant or TOPPER’S at the Wauwinet.
Watch a harbor sunset as you dine at Nantucket resort
The anchor of the menu at the the White Elephant resort’s Brant Point Grill might be the fresh lobster dinner, but patrons also rave over the Pineland Farms all-natural steaks and lobster mac and cheese that is not to be missed. The menu at the Brant Point Grill, known fondly by Nantucket residents and return visitors as BPG, is a seasonal delight, the dishes artfully prepared and presented by attentive staff. (Second only to dinner is the bountiful Sunday brunch.) And the setting is a worthy backdrop to the meals: The White Elephant is right on Nantucket’s picturesque harbor, so while you dine, inside or out, you can watch the sailboats glide and the sun set across the water.
Innovative cuisine, award-winning wine list at seaside restaurant
A longtime favorite of foodies worldwide, and named by Zagat’s as the best restaurant on Nantucket, Topper’s at The Wauwinet seaside inn showcases exemplary service, imaginative cuisine and a carefully curated list of 1,450 wines repeatedly honored with the Wine Spectator Grand Award. The restaurant’s a la carte and prix fixe menus feature seasonally inspired locally sourced cuisine. Recent offerings include Seaweed Butter Poached Lobster and Gin-Cured Ocean Trout, but you really should try the Retsyo oysters, cultivated 300 yards away. Room for dessert? Consider the rhubarb flan. Then take a stroll upstairs to the deck to sip a cocktail and watch the sun set over Nantucket Bay. If you wake up in the morning and want more, there’s always brunch!