Nantucket Restaurant News

American Seasons offers a 3 course prix fixe dinner for mothers day at $40. Their small plate menu featuring small local and seasonal offerings will be available as usual during Wine Fest Week. Seasons runs wine specials by the glass, bottle, or half bottle for inexpensive tasting – selections change weekly. The restaurant is supporting Boston Bakes for Dana Farber for the month of May with Pink inspired cupcakes created by Natasha Misanko.

The Boarding House now serves brunch every Sunday from 10:30 am – 2:30 pm. Reservations suggested 508-228-9622.

Jean-Luc Matecat is back as chef in the Cinco kitchen, last at the helm in 2008. Adam St. Jean is back behind the bar as Beverage Manager, with Mirabai working the bar a few nights a week. The menu this year is much the same as last, with the addition of more sushi and sashimi items. And keep in mind that from Memorial Weekend to Columbus Weekend food is available until 1 am.

Arno’s is now offering $5 appetizers every night from 5:30 – 6:30 pm (excluding cheese boards and charcuterie plate). The Chef’s Tasting Menu includes two courses and a glass of wine with your entree for $24.99, Monday through Thursday. Sunday Night is Family Night – children eat free with the purchase of one regular dinner entree.

Town will be serving breakfast, lunch, and dinner this season.

Former island restaurant owners Linda and Everet Reid have opened Restaurant L&E in Chester, Connecticut. Andrew Sullivan od The New York Times writes: “Attention like this goes a long way to ease the loss of the building’s previous tenant, Restaurant du Village, a beloved fixture on the Chester restaurant scene for an astonishing 30 years…The new restaurant’s owners, Linda (the ‘L’) and Everet (the ‘E’) Reid, owned two restaurants on Nantucket. One, American Seasons Restaurant, is still in operation; the other, Moona Bistro, is closed. Now Mr. Reid is in the kitchen in Chester, and Ms. Reid runs the front of the house and manages the wine list…The cuisine is a mix of French sensibility and American ingredients, served tapas style”. Full article.

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