Monthly Archives: March 2012

Cru Oyster Bar


The Cru Oyster Bar will open this May at the end of Straight Wharf in the former location of The Ropewalk, with Jane Stoddard, Carlos Hidalgo and Erin Zircher as owners.

The idea for the three to collaborate and open Cru evolved from a shared vision to create something new and unique on the island by combining their different experiences and strengths.

I sat down with Jane and Carlos recently to find out more. My first question was what kind of a restaurant would Cru be. Their answer: “fresh and pristine seafood with a new take on New England classics, an upscale clam shack, gorgeous and casual.” The Cru press release calls it “casually elegant cuisine in a visually stunning waterfront location overlooking Nantucket harbor.”

As one of the few island waterfront locations, Jane and Carlos want to complement rather than compete with other waterfront restaurants, and will offer something new without redundancy. Cru will cultivate a lively nighttime bar scene, with Saturday and Sunday brunch.

Jane explained. “We were initially drawn to the name for the French meaning “raw”, and with our desire to have a strong wine program, the wine connotations of “premier” quality also spoke to us. The wine reference to “first growth” was also appealing because it’s our first project together. The play on the word ‘crew’ has also been fun to watch evolve.”


Erin, Jane, and Carlos

Jane Stoddard initially moved to Nantucket to work with Grace Grossman, and eventually took a job with Juice Guys Care, the non-profit arm of Nantucket Nectars, where she played an integral role in essential island fundraisers such as the Ozone Surf Classic, Iron Teams Relay, and Circus Flora.

After Juice Guys, Jane served as the development director for the Nantucket Boys & Girls Club for more than three years, responsible for public relations, fundraising, event planning and promoting the benefits that the club provided to the island.

From 2008-2011, Jane worked with Angela and Seth Raynor as the general manager and director of operations for the Boarding House, Pearl, and Corazon del Mar.

Carlos Hidalgo had frequently visited Nantucket for many years, moving here in the spring 2010 to work as the manager of The Boarding House and The Pearl, which he did through the end of 2011.

Before he came to the island and at the age of 24, Carlos owned and ran the multiple award-winning Bomboa in Boston from 1999 to 2006. Some of the awards Bomboa received included the Wine Spectator “Award of Excellence” from 2000-2005, Food and Wine’s Top 10 New Chefs in 2001, and Bon Appetit’s Best Latin Restaurant in the Country 2001. People Magazine named it Boston’s “sizzling dinner spot to go and to be seen” in 2001, and the Food Network named it Best Cocktails in America in 2000.

The wine director and sommelier will be Jenny Benzie, also formerly at The Pearl. Jenny is the owner of Pour Sip Savor, “an assemblage of sommelier services in Palm Beach, Nantucket and Beyond”, with a “free wine tasting guide so you can sip like a pro.” Pour Sip Savor also offers social tastings, corporate wine events, wine brand ambassadors, wine cellar and collection management, wine program development, service hospitality training, and a wine newsletter. Jenny is based in Palm Beach in the off-season.

Carlos wants the place to feel like an old yacht with driftwood, mahogany, brass and teak. The physical layout will remain basically the same, but with most of the furnishings changing.

The first room will feature a larger bar than in the past, a raw bar, and communal tables.

The middle room will showcase the broad wine selection, and will include a fireplace and new bathrooms.

The actual bar in the “back bar” will be slightly smaller than last year, with two U-shaped banquettes filling the space on the left when you walk into the room.

Susan Stacy and Jim Gauthier from Boston’s design firm of Gauthier Stacy are the designers for the project – Stacy was the interior designer of the Great Harbor Yacht Club. BPC Architecture is the on-island architect team. The renovation work is being done by Jay Hanley’s Blue Star Construction.


Erin Zircher, chef de cuisine for 8 years at The Boarding House, is Cru’s executive chef, and as a partner in the restaurant, is excited to be opening her own place. Jane describes Erin’s style as “Mediterranean combined with a French bistro palette, with a fresh take on New England classics”.

A graduate of the New England Culinary Institute, Erin’s culinary skills have been featured in the Wine Spectator, Zagat’s, Fodor’s, Rachel Ray, Nantucket Today, The Cooking Channel and

The Cru menu will highlight fresh local produce and pristine seafood. Signature dishes will include local summer flounder meunière and a Provencal-inspired seafood stew with Nantucket striped bass, saffron and Pernod.

To give you a feel for what the menu is likely to include, other items expected to be offered, subject to change of course, are:
~ A large selection of oysters featuring at least 12 varieties from east and west coasts
~ Seafood towers of oysters, clams, shrimp and other seasonal seafood
~ New England clam chowder with house-made oyster crackers
~ Local lobster rolls served either warmed and buttered or chilled with herb mayo on house-made brioche rolls
~ Cape Cod mussels steamed with Muscadet and lemon thyme, served with hand-cut frites
~ Native grilled lobster with spicy sausages, Chatham littlenecks, local potatoes and sweet corn salsa verde
~ Black angus sirloin with roasted fingerling potatoes, Pumpkin Pond Farm arugula and béarnaise.

The wine list will be broad in varietals, countries and price points, with a substantial champagne list to compliment the seafood focus. And, of course, there will be hand-crafted speciality cocktails.


Cru should be open by May 10, in time for the Nantucket Wine Festival, and will close in mid-October, then open again for Stroll. The restaurant will serve lunch, dinner and weekend brunch, and will be open all afternoon serving most items on the menu, including takeout, from 11am to 11pm.


Nantucket Restaurant News 3.21.12

Bartlett’s Farm has applied for an annual license to sell wine and beer for off-site consumption.

I contacted John Bartlett to get an idea of what he’s planning out there:

We will offer wine and beer as an additional offering and are not removing
any products to make room for them.

We have approximately 7,500 square feet
of total retail area in the farm stand. We will dedicate approximately 90 square
feet of existing retail space for the sale of wine and malt beverages for
off-site consumption.

Exactly what we’ll carry is still in the works, but we want to have a nice small selection of domestic and imported wines and beers that complement the food we’re growing and cooking. We’re thinking around 12 whites, 12 reds, and a couple of sparkling in a median price range.

Our focus will be more on the wine, but there are some great craft beers out
there that people love with food so we want to serve that customer as well. We’d love to carry Cisco products.

I see this as an extension of our
existing business and also a service to our customers. My staff is really
enthusiastic about me moving forward with this and I’m working closely with
my Head Chef, Neil Hudson to put it all together.

If the Selectmen approve the license, the application will then go to the State for approval. I hope to have the license in hand by June 1st.

Co-owners Chris Morris and Michelle St. Martin, formerly of Arno’s at 41 Main, have applied to the Board of Selectmen to operate The Pit Stop year round at the Trading Post on Nobadeer Farm Road.

Michelle and Chris plan to offer “family style barbeque, southern fried chicken and all the fixin’s available by take-out or ready to go items in the hot box. Bulk delivery and on site catering is also available. Breakfast sandwiches will be served daily in the hot box starting at 7 am.”

Expected to open in April, The Pit Stop will be open daily from 7 am to 8 pm, closed on Sundays.

The Trading Post is still serving takeout Thai food on weekends, presumably until The Pit Stop takes over.

Tess Anderson, owner of The Hub, has applied to the Selectmen to provide take-out light food and beverages at The Hub, including coffee, cappucinno, lattés, muffins and light pastries, cookies and fruit. All else will remain the same at The Hub.

Pazzo has applied to the Selectmen for an entertainment license for live instrumental music (guitar, saxophone, and keyboard) and a vocalist, as well as a dj.

Wendy Hudson of Bookworks to Run Mitchell’s Book Corner

ReMain, a part of The Schmidt Family Foundation and owner of the building that is home to Mitchell’s Book Corner, has announced the formation of Nantucket Book Partners by Wendy Hudson, the owner of Bookworks on Broad Street for 18 years. and one of the organizers of Nantucket’s first Book Festival this June 15th-17th. Nantucket Book Partners will run both Mitchell’s Book Corner and Bookworks as full-service, year-round bookstores.

“At ReMain, we like to incubate new endeavors that inspire and support the next generation in a changing marketplace, and we also want to support downtown’s key institutions to help ensure they are in place for the long term,” said Wendy Schmidt, founder of ReMain and president of The Schmidt Family Foundation. “Since we purchased Mitchell’s in 2008, the bookselling business has seen unprecedented market shifts in the explosive popularity of e-readers and the success of online giants like Independent booksellers in every market are working overtime to develop sustainable business models for their stores. Here on Nantucket, we are exceptionally fortunate to have two independent bookstores, and now, for them to combine forces while maintaining their individual characters is a realistic approach for successfully engaging this industry-wide challenge.”

Mary Jennings had been running Mitchell’s since the retirement of Mimi Beman four years ago. Mitchell’s was founded in 1968 by Henry “Mitch” Mitchell and Mary Allen Havemeyer and later run by their daughter Mimi Beman, who passed away in 2010.

“I truly believe that collaboration rather than competition is the best course for the island’s bookstores,” Wendy said. “Mitchell’s Book Corner and Bookworks will each retain their own unique personalities, but by functioning cooperatively we’ll be able to strengthen both entities and offer even more for the island’s readers.”

“The idea is to retain the best parts of each beloved store while expanding what we offer through less duplication and more cooperation. One web site, one events and offsite program, one point of sale system (sharing customer loyalty, gift card, and inventory information), yet two unique destinations that enhance downtown Nantucket. We plan to launch activities and outreach upstairs at Mitchell’s, operate with employee profit-sharing, create a volunteer program, and figure out many other ways to involve the community. Fun stuff.”

“This industry is in flux, but it has great potential if we approach it creatively in this special place. Embracing technology and listening to our customers will be the keys to success. We invite everyone to help us invent the next chapter for the stores, so please watch for new about a customer survey, dates for focus groups, and other invitations for feedback.”

The Nantucket Epicure: Thai House Restaurant

The Nantucket Epicure

By Mary Beth McCahan

Thai House Restaurant is Off to a Good Start


I unexpectedly found myself without dinner plans the other night and thought I’d take the opportunity to try out Nantucket’s newest restaurant, Thai House, located at 118 Old South Road across from the airport, in the space vacated by the Dancing Pickle last year. Thai House is operated by the Thairatana family, and they offer not only Thai specialties, but also a number of Chinese-, Asian Fusion-, and Japanese- inspired dishes, including a full sushi menu.

The layout of the restaurant hasn’t changed from the way it was when the Pickle was there – the kitchen is situated along one side of the building, separated by a counter, but open to customer observation. The opposite side of the building contains a small and nicely decorated dining room where table service is available. The place is bright and clean, and both times I’ve walked in (first to pick up the takeout menus and the second time to pick up my order), the room has been filled with appealing sweet and spicy aromas. Service, both on the phone and in person, was prompt, friendly, and capable.



For my first experience with Thai House, I decided to focus on their Thai dishes. I ordered a broad selection of items to get a good feel for efficiency, quality, and technique (yep, I have a lot of leftovers). My food was ready for pickup in about 20 minutes from the time I called, which I thought was pretty reasonable given the number of different things I’d ordered and the fact that there were several customers ahead of me. As I arrived, I ran into a friend who was getting takeout from them for a second time, which I took to be a good sign.

On the whole, prices were reasonable, portions were generous, and quality was good, with appetizing ingredients carefully and competently prepared. Flavors were bright and authentic, though in a few cases I felt that they could be better balanced, as I’ve noted in the comments on specific dishes that follow. Spicy dishes tend to be pretty hot as prepared, so if you don’t have a great tolerance for spicy heat, you may want to ask them to tone it down a bit when you order.

Of course, I never miss an opportunity for testing wine pairings, and this was no exception. Optimally, I would have balanced the heat in the dishes with an off-dry wine (like a Riesling, Gewürztraminer, or Vouvray), but since I didn’t have any around the house, I settled for an interesting white Nebbiolo I’d gotten last year from Beth English at Current Vintage (2009 Pietro Nera Chiavennasca Bianco La Novella) – though dry with distinct minerality, it contains floral and fruity notes that provided a nice counterpoint to the dishes.

Here’s what I thought about the specific items I tried:

Tom Kha Kai Soup (Coconut milk with galangal, lime, mushrooms, and scallion) – Rich, tasty, and satisfying, though with a lime tartness that was a little too strong and could have been better balanced with the other flavors in the soup. My enjoyment was also briefly interrupted by a couple of overly tough pieces of lemongrass that I’d rather had stayed on the cutting board.

Fresh Rolls (Lettuce and other fresh vegetables with fried tofu and noodles wrapped in rice paper and served with slightly sour peanut sauce) – While certainly fresh, I found these rolls bland and uninteresting, though the appealing peanut sauce helped to punch them up a bit.

Fresh Rolls

Crab Rangoon (Crabmeat with cream cheese wrapped in crispy wonton skin served with sweet and sour sauce) – I know, crab rangoon dumplings aren’t Thai, or even Chinese (word is that they may have been invented in the U.S. by Trader Vic’s in the 50s), but I wanted to try them because I haven’t found ones yet that I liked, and I thought I’d give Thai House a chance to change my mind. And they did. Usually when I’ve had them at other restaurants, they’ve been in thick wontons so overly fried that I could hardly taste the filling, but Thai House’s version were in lighter wontons that were lightly fried like tempura, creating a very nice balance with the creamy centers. Of course, fried things rarely do well in take-out situations, because they tend to get a bit steamed and soggy while waiting to be picked up, taken home, and eaten. But even with that complication, these were appealing (so much so that I broke my “working” rule and had more than just one). Next time, I think I’ll order them in-restaurant and eat them as soon as they come out of the fryer to taste them at their best.

Chicken Satay (Slices of chicken on a stick, marinated in coconut milk and light curry sauce, served with peanut sauce and sweet cucumber sauce) – The chicken was tender, tasty, and nicely grilled. An uncomplicated and pleasing appetizer.

Chicken Satay

Kung-fu Basil, with ground chicken (stir fry with basil, red and green peppers) – Simple, fresh, and flavorful, but very spicy (or so I thought, until I moved on to the green curry.)

Green Curry, with shrimp (rreen and red peppers, onions, zucchini, and fresh basil) – Good flavor, with nice, fresh vegetables that retained some pleasing crispiness and perfectly cooked shrimp (read: not overcooked, which isn’t easy to achieve with take-out). Sauce was on the thin side, but tasty. The spicy heat in this dish sneaks up on you, starting subtly but gaining significant strength as you continue eating. Definitely not unpleasant, but if you’re sensitive, you may want to ask them to tone it down a bit. I’ve had subtler, more sophisticated and better-balanced green curries in my time, but this one was definitely a contender, and I’d order it again (with less heat).

Green Curry

Velvet Salmon (steamed salmon filet sautéed with mushrooms, carrots, onions, red and green peppers, celery, and scallions, with ginger sauce) – A generous portion of salmon, in an appealing-sounding preparation, but it didn’t do so well in the take-out scenario. The plentiful vegetables in an aromatic and tasty ginger sauce were a little overcooked to begin with, and didn’t improve with the waiting time. And, piled as they were over the salmon, their heat resulted in an overcooked piece of fish, as well. A bit more careful planning on the chef’s part could correct this, of course, but if you like salmon, I think it might be better/safer to try this dish on a night you’re eating in the restaurant, rather than getting it for take-out.

Pad Thai, with pork (stir fried noodles with egg, ground nuts, bean sprouts, cabbage, carrots, and scallions) – Nicely prepared, with yummy and surprisingly tender pork.

Pad Thai

Pineapple Fried Rice, with chicken (stir-fried rice with egg, pineapple, onions, peas, carrots, and raisins, with a light curry powder) – I have to say that this is not the best pineapple fried rice I’ve ever tasted, but it had a certain je ne sais quoi about it that usually is possessed by the best comfort/hangover food. The chicken and egg were nicely cooked, but none of the other ingredients, on their own, were particularly inspiring (frozen carrots and peas, non-descript and slightly gluey rice, etc.). However, together, they created something that was strangely compelling. I’m not sure how it was achieved, because as far as I could tell, the chicken wasn’t grilled and nothing else in the dish seemed to have been charred, but the dish had an agreeable charcoal-ly flavor that balanced very nicely with the sweetness of the pineapple and raisins, as well as the other components of the dish.

Yum Nur Yang (sliced grilled beef mixed with onion, carrot, scallion, lemongrass, mint, ground sweet rice, lime juice and Thai spices with Thai dressing) – This one didn’t shine for me – flavors and textures just seemed very unbalanced. The steak was on the tough side, the dressing was too strong and tart, the vegetables were wilted (from heat, spice and acidity), and the spice was so hot that it came close to obliterating everything else in the dish. I was surprised about the lack of flavor and tenderness of the steak, because judging from the other dishes I had, the chef seems to have quite a way with meat.

Steak Salad

Steamed Jasmine Rice — The steamed rice that accompanied most dishes was unremarkable – not much aroma or flavor, and rather clumpy. It provides additional texture for the various dishes, but it would be more pleasing if it was firmer and fluffier, and a bit more aromatic.

Thai-Style Fried Banana (Deep fried, with grated coconut in sesame batter) – Really, what more can I say than, “What’s not to like about a fried banana?” If I’d had ice cream and caramel sauce, I would have been in heaven.

The Bottom Line

Thai House serves creditable Thai cuisine, offers a nice range of other Asian alternatives, and is definitely worth a try. It may not be Thai nirvana, but it’s good, authentic, and satisfying, and also provides a convenient lunch and dinner alternative for customers located mid- and East-island.

Mary Beth McCahan escaped from the corporate world a few years ago to write, enjoy life, and pursue her passions, which are centered on food, wine, and Nantucket. Her recently launched blog on those subjects, Nantucket Epicure, can be found online at