Escape to The Chanticleer
‘Sconset is a magical place.
Located on the eastern curve of Nantucket, the village is just eight miles from town, but it is a world away from downtown Nantucket. It’s the beautiful clear light, the sparkling waters of the Atlantic, the relaxed summer pace of ‘Sconset that is so appealing. Escape for a day and enjoy the surf, the rose-covered cottages (some of them the oldest on the island), a walk along the Sconset Bluff and across the Footbridge. And for a perfect ending to a magical day, make The Chanticleer your destination.
Half hidden behind high hedges on New Street, across from the Sconset Casino, this is a restaurant where you can savor some of the finest fare on the island. Step through the arbor gate into The Chanticleer garden and you know immediately that you are in a very special place.
For lunch and for dinner on a warm summer’s evening, The Chanticleer’s garden tables provide the perfect setting. With the famous ‘Sconset roses in bloom cascading down the roof and the rest of the garden lush and beautiful, tables under the arbor and along the patio are simply gorgeous. And the carousel horse has returned.
Last week, as part of the restaurant’s annual Bastille Day celebration, the famous Chanticleer horse returned to its garden home after a few years of traveling. “We were excited that he had a break,” explained restaurateur Susan Handy, “and we’re thrilled that he’s back.”
Grill Room
Each of the Chanticleer’s indoor dining areas has a different personality. The Grill Room is warm and welcoming— reminiscent of Gentleman’s Club, with its six-seat bar, dark wood, and low lighting. Tucked in the back, the Fireplace Room offers intimate dining. The upstairs Salon, with its bright and airy bistro feel, is used primarily for private celebrations: birthdays, anniversaries, rehearsal dinners...any reason for a party. The Main Dining Room is spacious and elegant with a stately, old-style graciousness—it feels completely natural here to dress for dinner. And the Porch, our favorite spot, is bright and cheery. A little less formal than the Main Dining Room (though you can still wear your pearls), this room overlooks the Chanticleer herb garden, where the chefs harvest many of the freshly picked berries and herbs used in their preparations.
Fireplace Room
Susan Handy and Executive Chef Jeff Worster, the pair that re-envisioned The Chanticleer after it closed in fall of 2004, describe their Chanticleer as a “Brasserie Moderne.” In keeping with tradition, the menu is French. But it is a contemporary French version, emphasizing New England and artisan ingredients. Even the French classics are given a little something extra. Preparations are intriguing and reflect the wide range of ethnic influences in France today. Not only are the dishes beautifully crafted, they are characterized by a delicious intensity of flavor and perfect execution.
Main Dining Room
Dinner begins with an offering of freshly baked bread, still warm, as you peruse the menu. Don’t neglect The Chanticleer’s special cocktail menu. Pete, their mixologist, has developed five specialty drinks that are perfect for smoothing out the day. We were particularly impressed with the Sconset ‘75 and the very refreshing Sand Dollar.
The Porch
The wine list at The Chanticleer is nothing short of astounding. Oeneophiles will enjoy finding some truly sensational wines here, and guests who appreciate suggestions can call on Sommelier Panos Kakaviatos. He describes The Chanticleer list as “enormous, running the gamut from Grenache-based southern Rhones and Syrah-based northern Rhones to refined Sauvignon/Semillon blends of the Graves region in Bordeaux and pristine dry Rieslings from Alsace. Of course we also feature Cab-Merlot blends from Bordeaux…the great Chardonnay based white Burgundies (all white Burgundies worth their salt, from Chablis to Puligny are Chardonnay)…and stellar examples of red Burgundy…. Did I mention Chateauneuf du Pape? Or Bandol, the great Mourvedre based wine, coming from one of the most charming parts of Provence?”
Herb Garden
For a taste of the classics, start your meal with a quintessential bistro dish: the Cod Beignets. These deep-fried treats have a delightfully crunchy exterior and inside is a moist and flavorful yet light brandade. Cut open the beignets and swirl them in the pool of the red pepper aioli surrounding them for a deep roasted flavor. Suggested wine pairing: a savory rose such as Domaine Ott or Chateau d’Esclans.
Courtyard Garden
Five Spice Duck Confit is another of The Chanticleer’s French classics re-imagined (with the warm flavors of five-spice), and is a favorite of our team. Deeply satisfying, this one dish alone would bring us back to Chanticleer—we’ve never had a better version. Never. The duck meat is lusciously moist and flavorful and fall-off-the-bone tender. The skin (which is the real reason we all love duck) is astoundingly crisp and full of seductive flavor without even a hint of greasiness. Tucked under the leg is a “Singapore slaw” with the cool raw crunch of shredded cabbage, red onion, and bell pepper, and surrounding the confit is a sauce of apricot and dijon, adding whispers of heat and sweetness. Suggested wine pairing: a red or at least a full bodied white: a Domaine Michelot or Josmeyer Reisling.
Most of the appetizers on The Chanticleer summer menu are served chilled, which is exactly what you want after a hot summer day. We are particularly fond of the Chilled Maine Lobster Salad. This exhuberant combination of sweet and succulent lobster (half a tail, a claw and more) comes beautifully arranged with juicy mango, crunchy hearts of palm, fresh tomato, and crisp pieces of fresh asparagus anointed with a light Thai dressing tasting of chili, ginger, garlic, cilantro, and lemon grass. This vibrant salad is topped with a bright peppery nasturtium from the herb garden. Suggested wine pairing: Bouchard Chevalier Montrachet 1999 or Domaine Darviot Perrin Meursault Les Charmes 1er Cru 2004.
The beet-lovers on our team simply adored the Braised Baby Beet Salad. Braising intensifies the natural sweetness of the red and golden beets, and tossing the beets in a temptingly aromatic raspberry truffle vinaigrette makes this dish irresistible. Tangy, creamy Vermont goat cheese, crunchy candied walnuts, tender baby mache, and fresh raspberries from the garden finish off this well-composed salad. Suggested wine pairing: a light rose like our Mas de la Dame 2006 or a crisp Chablis, such as our St Pierre.
The Plats Principaux at The Chanticleer are every bit as good as the appetizers, which is to say, sensational. As with the first course, Chef Worster’s menu covers a wide range of tastes in just seven selections—each imaginative preparation is deliciously put together and spectacular in flavor combinations.
At the suggestion of Chef de Cuisine Chris Colburn, we ordered the Halibut a la Plancha, and, as promised, it was full of big flavors and bold combinations. The fresh halibut was perfectly seasoned and beautifully seared, its mild white flesh moist and flaky with a golden crust. The fish was served atop a rich and resonant oxtail and vegetable pot au feu in an appealing anise scented broth. Cornichons add a bright acidic note and pleasing crunch to the dish. This entree is served with a side of horseradish and chive creme fraiche, which we so enjoyed that we poured it directly over the halibut for a stunning counterpoint of flavor. Suggested wine pairing: oak-aged Chateau Carbonnieux or a Mas de Daumas Gassac from Provence.
The Grilled Wild Salmon is another simply sensational dish. The fish, very fresh and nicely grilled to a medium-rare, is served on a mix of fresh whole morels, sweet English peas, and light Parisienne gnocchi made with pate a choux. A San Marzano tomato sauce with Barolo wine and smoked paprika is bold with pleasingly smoky notes. A cool tomato relish overtop the fish adds still more garden freshness. Suggested wine pairing: Bourgogne Domaine Demougeot or Trimbach Riesling, a full-bodied yet precise white.
Another beguiling dish is the Moroccan Spiced Free Range Chicken. The intoxicating aroma of the warm North African spice blend delivers on its promise with a kaleidoscope of flavor. The skin is golden and crisp; the meat, tender and succulent. The statler chicken breast is served on a fig and artichoke ragout in a port sauce with potatoes and arugula. This entree is a striking balance of flavor and texture. Suggested wine pairing: Domaine de la Vougeraie Pommard, or Saint Veran Clos de l'Hermitage, or Pouilly Fuisse Clos de France Lassarat.
For those who just want a really good steak, Chanticleer has two. Their Organic Tenderloin of California Beef is served in classic bistro style, with house made frites and salad. Their Center Cut Dry Aged Sirloin au Poivre will knock your socks off. Impossibly thick yet cooked perfectly to temperature, the tender sirloin is full of beefy flavor and coated with just enough cracked pepper to add the desired heat. The simple accompaniments are each rather special: the caesar is grilled, the potatoes au gratin is souffle-like in its texture, and the classic Bearnaise is deliciously frothy, adding flavor without heaviness. Suggested wine pairing: Boisset Gevrey Chambertin or for Bordeaux lovers: Chateau Haut Brion.
The Chanticleer has a fine selection of cognacs, ports, liqueurs, and dessert wines, but don’t skip dessert!
Their Belgian Chocolate and Espresso Pot de Creme is how we want our after-dinner coffee! Rich, light, and luxuriously smooth, this is the very essence of chocolate. Lavender madelines and sections of tangerine accompany. Also very good is the Black Mission Fig and Marscarpone Tart. Delightfully crisp and flaky puff pastry is filled first with marcarpone then topped with ripe figs and surrounded by tart berry coulis. The scoop of housemade honey ice cream might just be our favorite part.
For a light finish, the Trio of Sorbets—pineapple, tangerine, and lychee nut—is clean and refreshing. And the Basil Marinated Strawberry Shortcake with lots of fresh, sweet, juicy berries and a satiny orange creme anglaise is exceptional.
Dinner at The Chanticleer is the perfect way to create magical memories that will sustain you until your next visit to Nantucket and to the village of ‘Sconset.
The Chanticleer
www.TheChanticleer.net
508-257-4499, reservations recommended
Lunch served Tuesday through Sunday from noon to 2:30 p.m.
Dinner served nightly from 6 to 10 p.m.
Dinner entree prices range from $39 to $49
Executive Chef Jeff Worster; Chef de Cuisine Chris Colburn
indoor and outdoor dining for lunch and for dinner
Dress for lunch is Nantucket casual; for dinner, jackets preferred for men
all French wine list • full liquor license • major credit cards accepted
Open seasonally: late April through Columbus Day weekend
facilities for private celebrations
