Best of Boston

BEST Restaurant, General Excellence, Nantucket

2014 BEST Restaurant, General Excellence, Nantucket

Ventuno

Nantucket

Because we eat with our eyes first, the food at this charming, Italian-inspired spot is as visually arresting as it is delicious: house-made ricotta tortelloni di maggio accented by fava beans, green garlic, asparagus, wild chanterelles, and a kiss of… read more»

2013 BEST Restaurant, General Excellence, Nantucket

American Seasons

Nantucket

Yes, the much-crowed-about charcuterie board—loaded with no fewer than 15 pâtes, sausages, rillettes, and accompaniments—is really that good. But do save room for the other standout dishes on the often-southern-leaning menu, like the dayboat scallops with fried green tomatoes and… read more»

2012 BEST Restaurant, General Excellence, Nantucket
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Straight Wharf

Nantucket

A gorgeous waterfront location, impeccable service, creative New England fare from chef Gabriel Frasca—Straight Wharf has it all. Particularly notable are the signature clam bake—buttery lobster and chorizo over sweet corn and clams—and the flaky, baked-to-order strawberry galette with house-made… read more»

2007 BEST Restaurant, General Excellence, Nantucket

Straight Wharf

Nantucket

With new partners Gabriel Frasca, Amanda Lydon, and Scott Fraley at the helm, this popular haunt has evolved into Nantucket’s finest, offering sophisticated turns on simple foods. The seasonal menu is based on local ingredients; past lineups have seen lobster-stuffed… read more»

2006 BEST Restaurant, General Excellence, Nantucket
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American Seasons

Nantucket Island

American Seasons co-owner Orla Murphy LaScola greets patrons with a charming Irish brogue as she seats them on the cool, inviting porch or in the warm, rustic dining room. Wherever they sit, they’re in for a treat: Chef-owner Michael LaScola’s… read more»

2005 BEST Restaurant, General Excellence, Nantucket

The Pearl

Nantucket

Five years after its opening, Seth and Angela Raynor’s chic Franco-Asian restaurant has taken off. The kitchen has hit its stride with confident, refined numbers such as “spooned” tuna with uni sauce and salt- and pepper-wok-fried lobster. Even wine director… read more»