The old adage suggests saving the best for last, and there’s certainly wisdom in that. The best should be studied and savored. The best takes time to truly understand and appreciate. But time is fleeting, which is why we enjoyed the best as our first Featured Restaurant of this summer season.
Located in the heart of town at 20 Broad Street, Dune is always fun, friendly, and fresh. Three distinct dining rooms offer feelings of relaxed sophistication, with loads of light when the sun is still shining or comfortably lit lounging while dining after dark.
What’s more, the restaurant is complete with a breezy covered patio area just alongside, perfect for alfresco food and drink no matter the weather. This summer, Chef Michael Getter himself installed a bigger, better outdoor bar. With seating for seven and space for more lavish libations, there has never been a better time to dine at Dune. We not only enjoyed our meal but also took in some of the best people-watching Nantucket has to offer.
We try to revisit Dune again and again throughout the summer season and beyond. The menu is as fluid and everchanging as the ocean that surrounds us, and we would be fools not to keep up with it. There are so many marvelous meals to be had at this season’s start—plus a few of our old favorites—we couldn’t wait to see what new creations were being offered.
There were a few cold dishes to tame the early summer swelter on the hot evening we dined, so we took full advantage. To start, we took in the beautiful Bartlett’s Farm Tomato Salad. Sweet, succulent chunks of honeydew melon mingle with ripe red tomatoes and mild Spanish olives, while red onion and a zesty vinaigrette tie it all together. The briny zest from Cricket Creek feta, a dairy farm located in Western Massachusetts, adds just the right amount of salt.
Chef Getter’s House-Made Mozzarella gets its kicks from peppery arugula with a subtly sweet, spicy, and sour rhubarbpepper jam. We loved the fruity and savory crunch from dried strawberries and crispy prosciutto, the earthy elements from fennel and almonds brought balance to it all.
You wouldn’t believe the
smokey char infused into the Grilled Asparagus and Crab Salad. The ethereally
sweet seafood is plated beautifully with dabs of lavender yogurt, slices of citrus,
and a light lemon gel. Tarragon and an avocado cream add lingering richness.
We love the calamari at Dune, and the best part about it are the slight changes
from one season to the next. This year the Crispy Rhode Island Calamari is
served lightly breaded, flash fried, and perfectly tender with tangy giardiniera
vegetables to balance the richness. It sits atop an herbal basil aioli with fresh
baby basil on top, with jalapeno slices because some like it hot.
On the night we dined, we were thrilled to hear the Tuna Tartare special was
back. Its cool creaminess was constrasted by crisps of cracker and puffed sesame
rice, while the baby cilantro on top livened every bite. Don’t miss the slight spice
from the sauce underneath it all.
Our favorite first of the night was the Wild Gulf Shrimp Tostada. The plate
was spread with a black bean puree and dotted with an achiote crema, while the
most amazing mix of ingredients was
resting on the crispy, crunchy corn
tortilla: superb shrimp, pickled red
cabbage, queso fresco, and chunks of
surprisingly smoky pineapple.
Since their opening in 2009, Dune has been consistently rated one of the island’s best restaurants. And for good reason! Chef Getter runs a tight ship with an impeccable crew of staff, but he simply couldn’t make the kitchen magic happen without his Chef de Cuisine Joseph Ranstatler. Having honed his skills at the Culinary Institute of America, he’s been a crucial part of what makes Dune delicious since 2013.
Chef/Owner Michael Getter has a passion and love for his work that is rare, and his genius with food is pared with a serious talent with wine. He is the recipient of the Wine Spectator Award of Excellence for his skills as a Sommelier, and his cuisine has been widely praised by internationally-known connoisseurs and critics. Years of accolades have not gone to his head: Chef Getter is kind and humble and his hospitality is reflected by his waitstaff who make every guest feel welcome.
Most nights Chefs Getter and Ranstatler add inspired specials based on fresh
ingredients that are in-season. Lobster, a summer seaside staple, was the special
on the night we dined.
Delicate and refined, this
dish offered a myriad of
flavors. Fresh summer
squash, local herbs, cucumber,
and a squeeze of
lime was all this dish
needed to sing its soft,
sweet and savory song of
summer.
The classic porkchop may seem hard to elevate, that is until you dine at Dune. Their Grilled Heritage Porkchop is coated with a passionfruit teriyaki and served alongside lemongrass fried rice peppered with bits of Chinese sausage. Verdant bok choy add a fresh crunch while pickled red cabbage pops in every bite. Chef Getter is full of surprises, so it took us time to decipher what puree was on the plate: a slow roasted sunchoke that was sweet and nutty and was a wonderful stand-in for classic applesauce accompaniment .
Sensational Pan-Seared
Maine Sea Scallops were
served over a bright zucchini
risotto packed with parmesan
and preserved lemon. Perfectly
prepared, their impeccable
sear crackled alongside
rich flecks of pancetta while a
maitake vinaigrette brought
every flavor to life.
Without question, our favorite
main of the evening
was Dune’s Grilled Prime Sirloin
Steak Frites. Medium
rare with a strong sear, the
meat was melt-in-your-mouth
fantastic. The potatoes served
alongside were browned yet
so fluffy and flavorful, and the
tarragon ranch dressing on
the “chophouse” salad made
this dish a steakhouse classic
to die for.
Everything we tried was a
balancing act of taste and
temperature, texture, color,
and more. There is a certain
unique and relaxed elegance
about Dune that is unmatched
elsewhere on Nantucket.
Of course dessert was no
less delicious and not to be
missed. We cooled the lingering
heat with the Gelato selection
of the night: three unique scoops with incredible depth flavored with rich
chocolate, classic vanilla, and nutty pistachio.
The Pot de Creme is borderline sinful in its dark, dense, silkiness. It’s topped
with a dollop of otherworldly whipped cream and crumbles of a salty sweet chocolate-
peanut medley. Pair it with a cup of coffee for the real grand finale.
A feast for the eyes and everything else, the Strawberry Shortcake was a real
showstopper. The rhubarb jam reappears with fresh strawberries, ladyfinger-like
shortcake, and sweet nectarines while sprigs of baby basil add a contrast we didn’t
know we needed. Even
the whipped cream was
enhanced with
marscarpone and lime
zest.
If you’re aiming for
just one dining experience
to remember this
summer, we urge you
to make it Dune. The
elements all come together
both on the
plate and the atmosphere
around you. The
service is unbeatable,
the location is great,
and the food is not to
be missed.
Dune 20 Broad Street • DuneNantucket.com • 508-228-5550 Dinner nightly from 5:30 pm; Bar opens at 5 pm Dinner entrees range in price from $47.50 to $52 Outdoor, Indoor, & Enclosed Patio Dining Major Credit Cards Accepted • Full Bar Call to ask about private dining options