2013 BEST Restaurant, General Excellence, 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 smoky crayfish butter, or the suckling-pig confit with mustard greens and pickled kumquats. It’s all served with a genuine smile and spot-on wine suggestions, either in the cozy dining room or on the enchanting, leafy patio.
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