In travels far and wide, we’ve never seen a drink like the Smoked Martini at David Twining’s Nantuckets Restaurant. Start with good gin. Add good Glenlivet Scotch. Shake with ice. Pour into a classic martini glass. Drop in a smoked oyster. Feel the glow. The cozy taproom is the perfect place for enjoying a true original. Another one: The Saketini of Square 1 cucumber vodka and Ozeki sake. Together they make a perfect summer cooler.
The quahog-scallop “chowdah” at Nantuckets Restaurant is but one savory reason to visit. Lots of great food is available at the bar, including baked Brie Alla made with baby grape tomatoes and fresh basil pesto, crab and artichoke melt, as well as mussels in basil pesto, garlic and white wine sauce. Though chowdah is the biggest seller, bites like fried mahi mahi skewers, ’Nawlins shrimp and sausage, and oysters Rockefeller are nice bar eats, too. Nantuckets’ lounge is casual, and the candlelit tables surrounding it are draped in white linen. Servers are more than attentive. They also know their seafood, most of which is straight from the docks.