WOK & ROLL
byNantucket resident Noemi Zhong Capizzo brings an authentic taste of her native China to the island. When Noemi Zhong Capizzo left her hometown of…
Foodie
FALL DELIGHT
byPPX Events Chef Kyle Daley’s recipe for Nantucket bay scallops and fall hash. INGREDIENTS • 2 pounds Nantucket bay scallops • 4 cups medium…
FRESH TAKE
byPip & Anchor revolutionizes eating local on Nantucket. Although the health benefits of eating a local, seasonal diet have been widely touted, the day-to-day…
THAT’S AMARE!
byN Magazine‘s new food columnist Chris Sleeper chows down at Via Mare. Since co-owners Andrea Solimeo and Taylor Oliver opened Via Mare in the…
FRUIT PUNCH
byChef Jermaine Scarlett shares his secrets to fruit carving. Fruit carvings are a signature delicacy of Chef Jermaine Scarlett’s catering company, Nantucket Island Creations….
NOT SO FAST: ROASTD GENERAL STORE
byA quick chat with Lynne Begier of Nantucket’s newest hot spot, Roastd General Store. N MAGAZINE: Tell us a little about your connection to…
DINNER DUETS
byWhat do chefs Chris Anderson of Nashville, Sam Mason and Mohan Kumar of Brooklyn, and Jeremy Sewall of Boston have in common? Besides having…
LANDING A KEEPER
byMid-Island scores another top-notch restaurant. In recent years, mid-island restaurants have not only served up alternatives to the downtown staples but become legitimate dining…
KITCHEN REMODEL
byPatrick Ridge has expanded his mid-island restaurant Island Kitchen. Serving a packed house for breakfast, lunch, and dinner year-round, Island Kitchen has become one…
BEACH BITES
byBelly up to The Sandbar, the newest eatery to hit Jetties Beach. No matter the time of day or the weather coming in off…