Feature written: By Chuck Taylor
Nantucketers embrace a tidal rhythm that enables them to effortlessly ebb and flow with the times. They ease into their daily routines and will, time and time again, frequent the same restaurants. They’re regulars. Life here is pleasantly predictable and safe. People like it that way. It’s what keeps them coming back for a lifetime.
What's your Nantucket custom? Are you looking to change things up? Recently, we visited with Chef Michael LaScola and Sommelier Orla Murphy of American Seasons restaurant and discovered an island gem worthy of any seasoned Nantucketer's short list. Please join us for a chef’s tasting. Let’s stroll down Center Street just past the Jarred Coffin House. American Seasons is just two blocks away on this charming neighborhood street.
We passed through the enchanted arbor that celebrates the main entry to the restaurant’s al fresco covered dining patio, with its hand hammered copper tables. It’s an intimate and a magical setting that is the perfect place for that special evening or come and feel at home.
The candle lit main dining room’s décor is Americana. We especially liked the way the hand painted murals reflected the candlelight and warmed the room. The bar is cozy too. It’s setup with four comfortable stools and two tables. The lighting is subdued halogen and it let’s you enjoy the setting without straining your eyes. You’ll enjoy gazing at the cool vintage Chinese checker board on the wall while sipping your favorite libation.
Food That's Fun - With A New Twist
Chef Michael LaScola joined us at the bar before the first dinner seating. LaScola tells it like it is and he is a straight shooter. He likes to be creative, invent new things and push the envelope in the kitchen. “We cook food that we like to eat. We change it up--put a new twist on it. Like the Tomato Soup. It has a granola truffle twist. That’s how we make it fun,” Michael said.
“We don’t waste anything here. The suckling pigs are raised at Far Away Farms on Nantucket. They're fed scraps from American Seasons. We cure, smoke and age everything here at the restaurant too. From the ears to the hoofs, nothing is wasted," Michael stated proudly.
LaScola is an artist and personally garnishes all the dishes before they are served. He is the last person to see each and every plate. He makes sure that the presentation of each dish is beautiful. Ready to explore the menu, we were lucky enough to have Brittany Casos serving us. We were so impressed with her knowledge of the wine list and menu that we decided to dine at the bar so that we could absorb it all first hand.
Signature Charcuterie Platter
Small Plates ~ $7.00
Appetizers ~ $11.50 - $22:00
Seared Day Boat Scallops
Bartlett Farm Tomato
Gulf Shrimp Tempura
Entrees ~ $26.50 - $40:00
Air Transportation to Nantucket
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