Arno's at 41 Main - Sensational Steak House on Main Street

You can’t walk past Arno’s at 41 Main without being drawn toward it.  Nestled between Nantucket’s tony boutiques and old-fashioned soda fountain/pharmacy, it has a welcoming ambiance that somehow extends beyond its doors.  The restaurant’s huge front windows, framed with red brick and colorful window boxes, invite passersby to peer in at the cheery dining room.

 

One of our favorite tables is in this restaurant—a four-top set directly in front of one of these tall windows.  As alluring as it is looking into Arno’s from Main Street, we’d much rather be inside Arno’s, enjoying their fine food and wine, and gazing out at the summery scene that is Main Street.
Arno’s is an eatery that offers value without skimping and where the menu satisfies a wide range of culinary expectations.  Those who prefer to feast on a big, juicy steak paired with a glass their favorite Meritage or a new suggestion by the winetender will be just a happy as those who simply want chowder and a salad. 

All the food at Arno’s is colorful, creatively prepared and presented, and very fresh.  Dishes are all cooked to perfection—meats and poultry are succulent, fish is moist and not overcooked, and sauces, garnishes, and accompaniments are well-matched and served in perfect proportion. It is obvious that the kitchen takes great pride in what it serves—great care goes into every dish.  Nearly all the sauces are housemade and sensational:  you’ve not tasted steak sauce till you’ve had The 41 Steak Sauce, their Cranberry BBQ Sauce enhances many of their offerings, and their new Red Onion Marmalade adds just the right sweet tang to every dish it accompanies. 

You can begin your day at Arno’s at 9 am with a bountiful breakfast that can feature Eggs Benedict, a variety of omelets, their Famous French Toast made from Portuguese sweet bread with a crunchy coating, or Pancakes plain or with blueberries, bananas, strawberries, chocolate chips, walnuts or dried cranberries.  You don’t even have to get up early to enjoy these morning treats:  Arno’s serves breakfast until 2 p.m.   

Starting at.10:30 am, the kitchen adds lunch offerings that include more than a dozen appetizers, hearty salads, hot and cold sandwiches (their Pulled Pork with chipotle cranberry bbq sauce is one you must try!), and entrees such as Artisanal Pizza, Truffle Honey Fried Chicken, and Crab Cakes Dijonnaise.

Heading off to the beach or the boat?  Take a feast with you — everything on Arno’s menu is available for takeout.

Inspired by trips to Napa, owner Chris Morris devoted a section of Arno’s to create the 41, Nantucket’s only wine bar.  During the past several years, it’s become the place to go for good company, great wine, and an international assortment of artisanal cheeses.  In addition to the 41 wines by the glass, they have an extensive bottle list and wine flights that allow you to sample and compare different varietals—all very well priced.  The 41 is the ideal downtown gathering place before the theatre, after an opening, or just to relax and unwind with friends.

This week Morris is also introducing Specialty Cocktails and a selection of spirits.  From their Main Street Margarita with freshly squeezed juices to The 41 Mojito, their summer cocktails are potent and refreshing.  And their distinctive version of a Bloody Mary and their Bloody Cioppino (with housemade peppercorn clamato mix) are perfectly spiced and delicious with or without the vodka.

Several of Arno’s appetizers are perfect for sharing while sipping.  In addition to their Fruit and Cheese Boards (one designed to accompany white wine, one for red), there’s a Charcuterie Plate, laden with proscuitto, serrano, soprasetta, gherkins, olive tapenade, caper berries, and grilled ciabatta, and a Garlic and Scallion Hummus Plate, with freshly prepared lemon and garlic hummus, crisp cucumber slices, tangy feta, briny olives, and baked pita chips to scoop it all up.  Their Guacamole, freshly made and served with baked pita chips, is creamy with whispers of lime, garlic, cilantro, and chili. 

With two dozen different appetizer choices, you can make a meal of small plates at Arno’s.  Come between 5:30 and 6:30 any evening and nearly all are just $5 each!  “It’s as happy an hour as I can make it,” commented Chris. 

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	We were delighted at our visit this week to see that their Polynesian BBQ Ribs are still on the menu.  Dry rubbed, then grilled, then tossed in a luscious glaze of pineapple and ginger, these tidbits are a sweet and smoky treat.
	The Chorizo and Smoked Gouda Arancini are another encore worthy of applause.  Balls of arborio rice, studded with bits of spicy chorizo sausage and smoked gouda. These are deliciously browned and crunchy on the outside and soft and flavorful inside.  Morris somehow manages to keep the integrity of each ingredient—the flavor is well-defined not muddled—you can actually taste the chorizo and the cheese tucked into the rice.  The arancini are served in a pool of housemade charred tomato and garlic sauce that adds another dimension of smoky flavor.
	You’ll want to keep the robust Grilled Duck Sausage all to yourself—it will be gone too quickly if you pass the plate.  Nicely browned and full of meaty richness with subtle flavors of chopped fig and and a hefty splash of brandy, these morsels are distinctive without being gamey.  Arno’s housemade cranberry mustard is served alongside to add a bit of spice.
	One of our table favorites is Arno’s Kobe Beef Sliders.  The little burgers are juicy, tender, and full-flavored—if you’ve never tried Kobe beef, these will make you appreciate why it’s so prized.  The pair of sliders are presented on toasted brioche buns, with baby arugula and Arno’s own red onion marmalade and The 41 Steak Sauce that adds delicious hints of warm spice.
	At the encouragement of Chris Morris, we also sampled his new take on the classic steakhouse wedge, a Romaine Wedge.  Superb!  The half head of romaine is a fresh and crunchy base for a creamy dressing the kitchen makes with Great HIll Bleu cheese, their tangy-sweet red onion marmalade, sliced grape tomato, and big pieces of applewood smoked bacon, still warm.  We could happily make a meal out of this salad—it very nearly stole the show!
TService, ambiance, and the meat is the trinity that must be exactly right for a steakhouse to succeed.  By this measure, we predict that Chris Morris and Arno’s will have the best season ever! Arno’s Main Street “Steak House” Cuts includes five tempting choices ranging from a sensible 4-ounce Filet to the mammoth 41-ounce bone-in Angus ribeye they call “The Old 41er.”   Like everything else served at Arno’s, the steaks are high in quality and low in price.  All the steaks are under $29!  Order The Old 41er for two, and you’ll both have a fabulous steak dinner for less than $21 each!
	We sampled a Grilled 18-ounce Dry Aged T-Bone and a Grilled 14-ounce Bone-in Tenderloin at our recent meal.  Both arrived at table medium-rare with a beautiful sear, supremely tender, and full of meaty flavor.  We tried the T-Bone with a Blue Cheese & Bacon Crust and were delighted at the flavor combination.
	It was the Bone-In Tenderloin that earned highest acclaim.  Our guest chef of the evening pronounced “it’s the best tenderloin I’ve ever had, and I’ve had lots of tenderloin.”  In traditional steakhouse fashion, the steaks are served a la carte with a choice of six housemade sauces and eight different sides (portioned for two) that can be ordered to accompany.  We adored the Horseradish Cream Sauce, which is creamy and flavorful with just a spark of heat, and Arno’s own “The 41” Steak Sauce, which puts to shame all off-the-shelf varieties.  We’d like to take some of this home—how ‘bout it, Chris?
	Grilled Asparagus, Steak Fries, and Chef’s Potato are among the expected sides, but Arno’s also offers a Ginger Brown Rice studded with a colorful mix of diced bell pepper and carrot, addicting Truffled Frites, and a Goat Cheese Risotto with perfect flavor and texture.  Boldly seasoned Fried Red Onion Crisps are a welcome change from plain onion rings.  Though not listed among the sides, the Romaine Wedge would be a perfect accompaniment to any of the steaks.
	Most truly great steakhouses also offer a sumptuous chicken dish, and at Arno’s it’s Herb Rubbed and Pan Roasted.  Crisp skin and moist meat, this simple preparation is a triumph.  Sides are perfectly matched: ginger brown rice, grilled asparagus, roasted tomatoes, and a grilled portabella cap brushed with balsamic for a puckery accent.
For those evenings when seafood is the meal of choice, Arno’s offers a sparkling fresh Seared Salmon currently served with a ginger crust over rice noodles and julienne vegetables.  We understand that the preparation will soon change, and as much as we love this dish, we’re excited to taste the new preparation .
	Lobster and Penne Gratin is New England comfort food at its finest.  Don’t confuse this with lobster mac-n-cheese, this dish is more refined.  The fontina, pepperjack, and parmesan come together to create a rich, creamy sauce with layers of flavor.  Stirred into the the mix is a generous amount of lobster, both in chunks and in small pieces, slices of asparagus, and sweet grape tomatoes.  A browned herb panko topping adds a tasty crunch.
	Arno’s desserts are housemade (there’s really nothing served here that is out of the box).  The perfectly executed Creme Brulee with a tasty smear of caramel is a favorite...
	... as is the warm Ginger Apple,and Cranberry Bread Pudding, with its toasty top, moist middle, and hazlenut gelato with caramel sauce alongside.

Arno's at 41 Main

41 Main Street  •  508-228-7001 • www.arnos.net
Open April through January
Breakfast served 9 am to 2 pm
Lunch 10:30 am to 4:30 pm  •  Dinner from 5:30 pm
Dinner Entree prices range from $20.99 to $28.99; Pizzas $14.99
Favorite Table:  in the front window overlooking Main Street