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In This Issue
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The Ropewalk - Set Sail for the Ropewalk
 At the far end of Straight Wharf is a restaurant that has the winning combination of perfect location, convivial atmosphere, tasty libations, and food that makes you want to come back for more. For over 20 years, the RopeWalk has been a summer season destination — a restaurant and bar that lures even die-hard Nantucketers into town in August.
The RopeWalk offers outdoor seating on their wharf patio, perfect for breakfast, lunch, or cocktails; at the raw bar, where you can watch the staff as they expertly open littlenecks and oysters fresh from the sea; and three indoor dining rooms with two bars. The indoor dining areas are lined with glass — windows and doors that can be opened to the spectacular sight of yachts bobbing in the sparkling waters of Nantucket Harbor. Every seat in the house has a fabulous view!
Cuisine at the RopeWalk emphasizes fresh fish and shellfish, but there are plenty of selections for those who don‘t partake of the sea, including Black Angus burgers, chicken, sausage, and an impressive steak selection that will soon expand to include New York Strip, Porterhouse, and Top Sirloin.
he RopeWalk's Senior Chef, Ron Oldham, hails from the Maryland-Delaware shore, and when he’s not cooking at The RopeWalk on Nantucket, then he’s cooking in Key West. He is assisted in the kitchen by Derek “Tebah” Brewley, who originates from Tortola. Oldham’s and Brewley’s cooking arealso influenced by the RopeWalk staff, who come from as many as fifteen different nations and often return year-after-year.
The RopeWalk opens early for breakfast — 7 am during June and perhaps earlier in the height of the season. We can’t think of a better way to start the day than watching the wharves come to life surrounded by the harbor shimmering with morning sunshine. Light start choices include “Good Morning” Smoothies, a Breakfast Parfait, a Bagel BLT, Fried Egg Sandy, and Bagel with Smoked Salmon. For heartier appetites, there are four different omelets, Roasted Turkey Hash, a Scrambled Egg Hoagie, Eggs Benedict, two styles of Steak & Eggs, Raisin Bread French Toast, and Flap Jacks & Fruit. We’re planning to return one morning soon for their “Tug Room” — a tempting version of eggs benedict with potato cakes replacing the english muffin.
Lunch is served from 11 am till 3 pm (till 5 pm on weekends) with a terrific selection of starters, salads, and sandwiches big enough to call “entrees.” For another week or two (until mid-June), The RopeWalk is serving an “all day” lunch/dinner menu to start off the season. After that, Chefs Oldham and Brewley will add more entrees to the dinner menu (including their incredible Captain’s Grille choices) and Pizzettes to the afternoon menu. We can hardly wait: we love the Tuckernuck Pizzette, with its clams, shallots, garlic, asiago, parsley and olive oil, and the Steamship, laden with sweet Italian sausage, linguica, and smoked applewood bacon.
Our recent evening at the RopeWalk began at 6 p.m., the hustle and bustle of the docks just beginning to settle down. With a slight spring chill in the air and a light island fog drifting through, we chose a comfortable indoor table by the tall double doors open to the harbor.
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At the recommendation of our waiter Chris (back from Bulgaria for his fourth summer at The RopeWalk), we started with a round of signature cocktails. There’s a fun selection that includes classics like a Mango Mohito, a tropical Goombay Smash, and the ever popular Dark ‘n’ Stormy. Our favorites turned out to be their “Mr. Happy,” a citrusy refreshment made with fresh squeezed lemonade, and “Mary & the Boys,” a superbly mixed Bloody Mary with just the right balance of spice and heat. There’s a reason you’ll not find this libation on the cocktail list—it’s rimmed with Old Bay and garnished with a trio of cocktail shrimp—this cocktail is listed with the appetizers.
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The RopeWalk is a fun destination if you’re out for the evening, and a number of their appetizers are designed for sharing. Theres a “Junkanoo” BBQ Sampler with Caribbean Baby Back Ribs and Citrus-Habanero Duck Wings, Seasoned Sweet Potato Fries, and Scallop & Chorizo-Corn Fritters that are browned and crunchy outside and light and puffed inside. The sweet red pepper jelly served alongside adds just the right sweetness to the smoky fritters. |
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With his mid-Atlantic background, it’s no wonder that Chef Oldham’s Classic Blue Crab Dip is an excellent rendition of this Maryland favorite. This went ‘round the table several times—the thinly sliced warm baguette is ideal for dipping, but this this crab dip is good enough to eat with a spoon! |
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The Ropewalk has a well deserved reputation for serving the best Fried Calamari on Nantucket. In fact, one taste was all we needed to believe our waiter’s boast that this calamari is “world famous.” Served in generous portion, the lightly battered tender rings and tentacles are anoined with a sweet-hot blend of soy sauce, honey, chili, and scallions (most likely there’s more to it, but the recipe is a closely-held secret). It’s a little bit messy for finger food, but that won’t stop you from digging into this luscious tangle, and you won’t mind licking your fingers! |
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We were also very impressed by the warm Crackling Green Beans. New to the menu this season, the chefs prepare this starter by steaming and then frying fresh green beans, and tossing them with sauteed red onion, garlic, smoky bacon, and red and green pepper. A splash of rice wine vinegar and a sprinkling of white and black sesame seeds finishes the dish. We enjoyed this as much as the calamari and felt less guilty afterward. |
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More than half-a-dozen spring salads are offered on the RopeWalk menu, from a simple Caesar to a meal-size Chicken Satay & Thai Salad. We adored the Seared Tuna Nicoise, a colorful and summery assortment of crisp leaves of romaine, tomato wedges, chilled seasoned green beans, hard boiled egg, firm slices of chilled red potato, and briney olives. The salad is crowned with pink slices of beautifully seared tuna and a few anchovies for a salty ping. |
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The Portuguese Mussels are listed under Starters, but this bowl of blue-black beauties is hearty enough for a meal! Another of The RopeWalk signature dishes, the plump sweet mussels are steamed and teamed with diced tomato, spicy linguica sausage, scallions, and herbs in a sensational broth (soup, really) of tomato, saffron, and white wine. |
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Another great choice for a entree on the lighter side is the “Fresh Catch” Fish Tacos. The main ingredient depends on what is freshest. We sampled codfish tacos, with the well seasoned fish tucked into a crisped flour tortilla shell and topped with a crunchy “citrus slaw.” Black beans, rice, and sour cream are served alongside to accompany or to pile onto the tacos. |
| You can’t be a proper waterfront restaurant in these parts without lobster, and The RopeWalk offers three sizes, all steamed with roasted potatoes, corn, and drawn butter. On Saturday nights through the third week of June (so hurry up!) they offer a three-course “Lazy Man’s Lobster” dinner for just $28. And, of course, their popular classic New England Lobster Roll is always on the menu. |
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If you can’t decide on your favorite seafood, The RopeWalk offers two very different combinations: a spicy Jambalaya and a rich and piquant Shrimp & Scallop Sauté. Crawfish, clams, mussels, scallops, shrimp, and fresh whitefish (cod, haddock, or flounder), along with chunks of smoky hot andouille sausage and sweet kernels of corn are combined around rice in a spicy Creole sauce for the RopeWalk’s authentic Jambalaya. We ordered it as the chef makes it and were glad for the tall cold draught beer we had to accompany, but this dish can also be ordered with milder spice. |
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The Shrimp & Scallop Sauté features those sweet shellfish and shell-shaped pasta in a luxurious sauce of lemon, white wine, and butter flavored with artichokes, olives, diced tomato, herbs, and feta cheese. A dish of grated asiago cheese is offered to sprinkle over the top — do it...the asiago adds an extra layer of smooth richness. |
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The RopeWalk is known for its seafood, but Chefs Oldham and Brewley know a thing or two about steaks as well! We savored a perfectly Grilled New York Sirloin with roasted shallot butter. The steak had been marinted in red wine, mustard, and herbs and arrived deliciously charred on the edges and medium-rare in the middle. A buttery mix of sauteed mushrooms covered the top, adding their earthy rich flavor to the roasted new potato and asparagus nestled alongside. A pair of hot, sweet, and crunchy onion rings adorned the top. |
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Chef Oldham shares his winters spent in Key West with his Nantucket guests by preparing a sweet-tart Key Lime Pie of a sort that just isn’t served in New England. The thick, creamy filling is set in a chocolate cookie crust, and a drizzle of key lime-honey sauce sends this dessert over the top. |
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The RopeWalk is also the only island restaurant we know of that still offers classic Boston Cream Pie, a local favorite with moist cake, rich custard, and chocolate ganache. |
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If you have the room for it (and if not, consider sharing) then order a Hot Chocolate Pudding for dessert. This individually-sized cake filled with molten hot chocolate and topped with dark chocolate sauce is served with a scoop of vanilla ice cream and raspberry sauce...a sundae on a plate. |
Don’t miss the perfect island experience—potent libations, great food, and unbeatable location. Stroll down Straight Wharf to The RopeWalk.
The RopeWalk
1 Straight Wharf
www.TheRopewalk.com • 508-228-8886
Breakfast from 7 to 10:30 am
Lunch daily from 11 am to 3 pm (till 5 pm Thurs-Sun)
Dinner 5 to 10 pm Thurs-Sun (nightly starting mid-June)
Hearty Sandwich and Entree prices range from $12 to $22 plus specials
3-Course Prix Fixe Dinners Thurs, Fri, Sat from $22 to $28
Children’s Menu • Two Full Bars • Indoor & Outdoor Dining
The RopeWalk can accommodate private celebrations, call for details
MasterCard, Visa, Amex accepted
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