For generations, Arno’s has been a popular island eatery well-known for serving bountiful breakfasts and hearty lunches at affordable prices. For many, a visit to Nantucket is not complete until they dine at Arno’s. People happily wait in line during July and August for another taste of Cobblestone Eggs (eggs benedict with fresh lobster) or Arno’s Famous French Toast. Service is cheery and prompt, and families are welcomed.
Come evening, the lights are dimmed and the ambiance becomes more intimate and cozy. Brick walls adorned with colorful canvases, high ceilings, and huge windows looking out over Main Street make Arno’s warm, sophisticated, and inviting. The 41, Arno’s stylish wine bar created by multi-talented proprietor Chris Morris, transports guests to Napa Valley for an evening. Patrons love to perch around the bar at The 41 to eat, drink, and explore new flavors. Experienced wine drinkers will savor the variety of wines, particularly those included on Chris’ special Cellar List.
If you prefer, your taste exploration can be guided: Morris and general manager Michelle St. Martin are happy to share their expertise. Pairing is their passion—every winter they hone their skills and deepen their knowledge by traveling to vineyards around the country. And every season, Morris adds to his wine list notable finds that are distinct in both taste and value. He offers more than 41 wines by the glass, starting at $6.99; more than 20 half-bottles; and more than 150 bottles covering regions of California, Oregon, and Washington State, as well as France, Italy, Spain, South America, Australia, and New Zealand. Many are modestly priced between $24 and $50.
This season, Morris has also expanded his selection of Tasting Flights, trios of wine with tasting notes. The four include an “ABC” Flight (anything but Chardonnay), The Sideways Flight (a trio of pinot noir), The Rhone Flight, and the Sparkling Flight. Each is a self-guided tour designed to help beginners expand their horizons.
Now that it is September, Morris is bringing back his popular Wine & Food Symposia every Thursday between 5 and 6 pm, featuring different wines each week with food pairings. Occasionally, he plans to take the role of host and cede the floor to a special guest sommelier.
This spring, Morris introduced a wine bar menu of Artisanal Cheeses at The 41. Guests can select from nine different cheeses with crackers, and the selection can be customized with sliced apples, sliced pear, grapes, raisins, strawberries, caperberries, tapenade, olives, pecans, or pickles. A Charcuterie & Cheese Plate is available if you want to share something more substantial.
“What could be better than a glass of good wine with a plate of fine cheeses?” commented a well-known island chef we sat next to during our recent visit to The 41.
Our answer: “Having dinner at Arno’s!”
Chris Morris has designed a dinner menu that includes Wine Country Treats, Bistro Favorites, and Steak and Seafood Specialties in 26 appetizers and a dozen or so entrees, plus nightly specials.
The food served at Arno’s is impressive not only in its range but also in its quality. Seafood is sparklingly fresh and cooked with a delicate touch; meats are succulent and beautifully seasoned; and pasta dishes are flavorful and \satifying. According to Morris, part of his secret to success is having a pair of talented chefs: the experienced and well-seasoned Chris Brantley (now in his fifth year at Arno’s) and Jermaine Scarlett who, with his Jamaican Culinary school training, adds new creative twists and Caribbean spark.
Many of the appetizers at Arno’s are perfect for sharing and pairing. The Marinated Olives, Spiced Almonds, Sun-Dried Tomato Bruschetta, Olive Tapenade, and Cheese Boards —one composed for white wine, one for red—and the Main Street Charcuterie Plate all have complimentary wines from Morris’ well thought-out list.
Arno’s Rustic Grilled Pizzas are also good for sharing ‘round the table. The grilled tandoori flatbread has the right combination of flexibility and crunch. Three versions are served: Grilled Shrimp and Boursin with red onion marmalade and fresh herbs, Tuscan Vegetable with sundried tomato, roasted garlic, onion, artichoke heart, and goat cheese, and Italian Meat, with a base tomato sauce laden with prosciutto, applewood smoked bacon, sausage, soprasetta, and topped with asiago cheese.
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Since we were ordering a three-course meal, we selected more traditional style appetizers, which we still shared. Southwest Chicken Spring Rolls quickly became a table favorite, with their smoky flavor and spark of heat. The crunchy rolls, sliced diagonally like their Asian counterparts, are filled with spicy chicken, kernels of fresh corn, bell pepper, and black beans. The chipotle ranch dipping sauce adds both flavor and heat.
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We also highly recommend the Duck Confit on a Sesame Wonton. Introduced as a special during Restaurant Week this spring, it was such a crowd-pleaser that it earned a place on the menu. This is not quite finger-food and not quite fork-friendly, but however you approach it you’ll be glad you did. The tender confit is piled on an open fried wonton, topped with cool, crisp napa cabbage, and drizzled with an appealing sweet soy glaze.
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Tender greens glistening with roasted garlic infused olive oil form the base for the Baby Arugula and Prosciutto Salad. Nestled alongside are thick wedges of juicy tomato, and laid overtop are slices of proscuitto, cut thick enough to taste, and broad shavings of aged parmesan. The salad has a salty crunch from crystals of gray sea salt that are sprinkled over it.
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The Steamed PEI Mussels are listed under Appetizers, but could easily be a light meal. These tender morsels are served with bite-size pieces of spicy linguica sausage, tomato, and herbs in a richly flavored broth of white wine and garlic. Once the mussels had been devoured and the shells discarded, we spooned up the last few drops of broth, it was that good!
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Several of the entrees on the Arno’s dinner menu are served in both half- and full portion to satisfy any appetite. We recommend that you go ahead and order the full portion and take whatever is left home for lunch.
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We cannot give enough praise to the Seafood Fried Rice. This is a sensational mix of crisp bell pepper and carrot, tender caramelized onion, egg, juicy sprouts, sweet lobster meat, delicate scallops, and plump shrimp. A touch of sriracha (or more if you request it) adds a flicker of heat.
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Another favorite is the Lobster and Penne Gratin—New England comfort food. We’ve had lobster mac-n-cheese elsewhere, but never has it been this good! The three-cheese sauce is rich and creamy, so creamy in fact that it fills the middle of the penne. Stirred into the the mix is a generous amount of lobster, both in chunks and in small pieces. Sun-dried tomato adds a mellow flavor and asparagus adds a tasty crunch, as does the nicely browned herb panko topping.
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Arno’s has three tempting steak entrees (four if you count The 41er, which is available this season only upon request). We tried the new Grilled “Shadow Beni” Bone-In Ribeye and are looking forward to having it again on our next visit. This 16-ounce slab of beef is steak with a difference. It’s slathered with a robust culantro and crushed chile pepper pesto that adds more flavor than heat (although the spice does build). It’s served over grilled asparagus and Chef’s Potatoes, which that evening were country mashed.
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It’s a true sign of a great restaurant when the fish and meats are handled with equal proficiency. Among Chef Brantley’s Specialties is a spectacular Seared Fresh Atlantic Salmon. Light and summery, with no loss of flavor, this dish is also a healthy gluten-free choice. Coated with fresh ginger that is shredded then dried, the top of the fish has a tasty crust. The salmon is served on a tangle of rice noodles, shiitake mushrooms, julienned vegetables in a miso broth flavored with lemongrass. A squeeze of the fresh lime provided adds a final bright sparkle to the dish.
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We applaud the decision Chris Morris made this spring to bring all his desserts in-house. Nothing served at Arno’s comes pre-made. Their Chocolate Raspberry Mousse Trifle will satisfy any chocolate craving, ...
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... and their Main Street Wild Berry Shortcake is a showcase for fresh seasonal berries.
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We particularly liked the Bread Pudding, a delightful, warm, and cinnamony mix with rum-soaked raisins, bananas, toasted coconut and caramel sauce.
It’s hard to turn down Arno’s French Toast Bananas Foster. Prepared from the same French Toast served for breakfast—thickly cut with a crunchy coating—this goes two steps further with chunky monkey ice cream, fresh bananas in cinnamon-maple-sherry sauce, and whipped cream.
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Arno’s at 41 Main
www.Arnos.net
41 Main Street • 508-228-7001 * Open April through January
Full Breakfast menu served 8 am to 2 pm.
Lunch 11 am to 4 pm • Dinner from 5 pm
Dinner Entree prices range from $18.99 to $27.99; Pizzas $14.99
Children Welcome • One free child entree with adult entree Sun.-Thurs.
Take-Out Available • Handicap Access
Beer & Wine • Major Credit Cards Accepted • Casual Dress
Upstairs dining room available for private celebrations
Labor Day weekend is here, and as many old-timers are fond of saying, “it’s all over but the shoutin’.” Already more locals are venturing downtown and, more often than not, their destination of choice is Arno’s at 41 Main.
