Nantucket hot spot The Nautilus is opening a location in the Seaport


A bit of slice of Nantucket is coming to the Seaport subsequent yr.

NP4 (Nautilus Pier four), an offshoot of The Nautilus in Nantucket, is scheduled to open in a four,827 square-foot house on the Seaport’s Pier four, a nine-story boutique condominium from growth agency Tishman Speyer. Whereas the restaurant received’t open till the second quarter of 2020, the unique idea already has a powerful following.

Open since Could 2014, The Nautilus has racked up accolades for its New England-rooted, globally-influenced fare, touchdown on Boston journal’s Better of Boston record in 2018 and making appearances within the New York Occasions, The Wall Road Journal, and Journey Leisure. On the helm is chef Liam Mackey, beverage director Clinton Terry, and sommelier Stephen Bowler, all of whom additionally personal and function one other Nantucket standby, restaurant and music venue The Gaslight.

Whereas particulars of the menu at NP4, which might be a stone’s throw from the Institute of Up to date Artwork and the Harbor Stroll, haven’t been introduced, a press launch indicated that menu favorites from Nantucket can be coming to the Boston outpost — which suggests diners would possibly discover dishes like tempura east coast oyster tacos, Vietnamese beef tataki salad, and lobster tostadas. Terry’s cocktail lineup on the Nantucket location is a balanced mixture of classics and artistic innovations, like Clinton’s Misplaced Loves with bourbon, purple basil, lemon, and spicy ginger, whereas Bowler’s wine and sake menu is a enjoyable record damaged down into classes like orange juice and pores and skin ferments, glowing pet nat, and “wines from people and places we love.”

The Nautilus team

(l to r): Beverage director Clinton Terry, sommelier Stephen Bowler, and govt chef Liam Mackey at The Nautilus in Nantucket. —The Nautilus

In a press launch, Bowler stated that the Nautilus staff is thrilled to be part of Pier four and the Seaport neighborhood.

“The sense of place, the waterfront location, the legacy as a culinary destination and the future potential of the area make Pier 4 a perfect place to expand our Nantucket restaurant,” stated Bowler. “The buzz in the area is palpable and we hope to amplify it by bringing to Boston’s waterfront everything that makes our island restaurant special — the atmosphere, the service, the cocktail program, the wine list and, most importantly, the food that people have been lining up for on Nantucket for over five years.”

Becoming a member of NP4 within the Pier four house is Woods Hill, a farm-to-table restaurant from restaurateur Kristin Canty, who at the moment runs The Farm at Woods Hill in Tub, N.H. Earlier this yr, Canty shared her pleasure with, saying that Pier four is “an iconic space,” and that the restaurant will deal with natural, sustainable substances used to create family-style suppers and shared plates.

Within the meantime, places of the quick informal Greek spot GreCo. and the bakery and cafe Tatte have already opened inside the Pier four growth. Keep tuned for extra updates on NP4 and Woods Hill as they’re introduced.

NP4 at Pier four; 300 Pier four Blvd., Boston; opening in 2020;


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