The Nautilus, arriving in the spring of 2014, will be Nantucket Island's newest restaurant destination. Located at 12 Cambridge Street, just steps away from historic Main Street in the downtown area of Nantucket, and featuring a completely updated and renovated "rustic meets modern" dining room including a chef's bar overlooking our open kitchen, a fully decked out craft cocktail drink bar, banquette seating and an oversized captain's table, The Nautilus will be a truly special dining destination, focused on the interplay between food, cocktails and wine, and our feeling that these things are best enjoyed when shared. The concept is born from the minds of three young culinary entrepreneurs, well versed in the island's restaurant scene - from both sides of the table - for many years, yet entering into business for themselves for the first time with this venture.
The dinner menu from Chef Liam Mackey is focused around unique and vibrant, small plate offerings as well as large multi-person "feast" selections, all with an eye toward engaging our guests with both the food and with each other. The Nautilus will thrive on this concept of sharing more than it will on being "cuisine" specific. While we are very much a New England restaurant with a coastal/seafood base, the inspiration will be well rooted in Asian flavors and ingredients of the haute street food variety, taking ideas from the traditional Japense izakaya type establishment, and will also have a major nod to the tapas style of Spanish cuisine, with additional influences from mainland Asia and Latin America.
Derived from frequently local and predominantly seasonal ingredients, our globally styled dishes are the perfect compliment to our culinary-inspired, craft cocktails, made from locally grown and sourced ingredients as well as home-made bitters, infusions, syrups, sodas and tinctures. Our Bar Manager and Bartender Extraordinaire Clinton Terry will be creating a drink list that branches off into two distinct directions – modern & craft riffs on classic cocktails on the one hand and seasonally inspired artisan specialty drinks on the other. Whatever you choose will be made with an eye towards detail – from the glassware to the ice cubes and down to the garnish everything will have its own function, and the drinks will gravitate towards balance over excess. Our bar will also feature an array of beers including several local and micro-brews (we will be working with island favorite Cisco Brewers to potentially feature our own Nautilus beer on tap), interactive beverages served in Spanish style porrons, as well as a cocktail of the week on tap, and industry standby & favorite Fernet Branca on tap as well.