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Address: Cru Oyster Bar / One Straight Wharf / Nantucket, MA 02554 Phone: 508.228.9278
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Erin Zircher, Executive Chef and Partner
Erin is executive chef and a partner at Cru. Her cuisine is simple and innovative, influenced by her classical French training and Mediterranean sensibilities, presenting a fresh interpretation of New England seafood classics. Prior to founding Cru, Erin spent seven years as chef de cuisine at the acclaimed Boarding House restaurant in Nantucket where she created seasonal farm-to-table menus that incorporated a Mediterranean inspired cuisine. During the past several years, she has enhanced her skills through culinary trips to Morocco and the Andalusia region of Spain, Sicily and the Calabria region of Italy, and Istanbul, Turkey.Erin spent time in the kitchens of Lucques and AOC restaurants in West Hollywood, California. Her classic French training was earned after a year in Brest, France at the highly rated La Fleur de Sel and Ma Petite Folie restaurants. Earlier in Erin's career, she worked at the noted James Beard Award winning restaurant Oleana where she received extensive training in Mediterranean cuisine. She launched her career at the award-winning Chicago landmark restaurant The Everest as an assistant saucier and was trained in Alsatian inspired French cuisine.
Eight years ago, Erin moved to Nantucket for a summer job and never left. She currently divides her time between Nantucket and Palm Beach, Florida. In her free time, Erin enjoys walking at Sanford Farms, kayaking and fishing. She is a picnic connoisseur and can often be found at the beach with her friends grilling fresh-caught fish and making side dishes with locally picked produce.
Erin's culinary skills have been featured in the Wine Spectator, Zagat's, Fodor's, Rachel Ray, Nantucket Today, Cooking Channel and Boston.com. She is a graduate of the New England Culinary Institute.
Jane Stoddard, Managing Partner
Jane is a managing partner at Cru where she focuses her efforts on day-to-day operations, special events and personnel. The former general manager and director of operations for a trio of nationally recognized Nantucket restaurants: the Boarding House, The Pearl and Corazon del Mar, Jane brings a wealth of experience in restaurant operations to Cru.Prior to her roles in the restaurant industry, Jane was the Juice Guys Care Director/Island Liaison for Nantucket Nectars and served as Development Director of the Nantucket Boys & Girls Club. Her commitment to the restaurant industry began with her first jobs as a young teenager. With over a decade of event planning experience, Jane brings a depth of knowledge to Cru. She has always been passionate about food and wine and is organically drawn to the restaurant business.
Jane first visited Nantucket nine years ago and was lucky enough to meet long-time island philanthropist Grace Grossman, who introduced her to the charms of the island. Nantucket became a year-round home instantly. She has a deep love of the ocean and the outdoors and can often be found swimming in the island's shallow waters, enjoying the gorgeous beaches with friends or running on its extensive nature trails. In the off season, Jane spends as much time as possible traveling around the globe learning and experiencing everything available about food and wine. Recent trips include Spain, France, Morocco, Argentina, Mexico, Puerto Rico, the Caribbean and the U.S. Virgin Islands. Jane is also an avid New England Patriots fan and can be found cheering the team on during football season.
Jane earned a Bachelor's of Arts degree from the University of Richmond.
Carlos Hidalgo, Managing Partner
Carlos Hidalgo is a managing partner at Cru and in charge of both the financial aspects of the business and the creation of Cru's signature wine list and beverage/cocktail program. The former restaurant manager for the Boarding House and The Pearl on Nantucket, Carlos oversaw and created unique beverage and wine programs for each individual restaurant that complimented its cuisine. Wine lists for both restaurants were recognized by Wine Spectator's "Award of Excellence."
Carlos has a wealth of experience in restaurant management. He was the general manager and managing partner of the award-winning Bomboa Restaurant, the general manager and managing partner of II Bico Restaurant and the restaurant manager and director of public relations for La Bettola Restaurant & Galleria Italiana Ristorante, all based in Boston. In addition to his extensive background in the hospitality industry, Carlos brings his fine-tuned business acumen to Cru with four years as chief operating officer of Modmix, the first USDA organic cocktail mixer on the market.
Carlos first came to Nantucket 18 years ago at the urging of a good friend. He was taken by the quiet beauty of the island and spent time on the island every summer, moving to Nantucket permanently in 2010 and dividing his time between the island and Miami. Carlos has a life-long fascination with food and enjoys traveling to wine and culinary regions throughout the world - Argentina to Napa Valley to Burgundy. An affirmed cheese aficionado, he enjoys throwing wine and cheese parties for friends.
Carlos received a Bachelor of Science degree from Boston University with a concentration in hospitality administration.
Jenny Benzie, Wine Director
Sommelier Jenny Benzie focuses her efforts on developing a list of hand-selected wines that complements the restaurant's cuisine while creating a memorable wine experience for guests as the Wine Director at CRU.
Benzie is an accomplished and talented sommelier with a vast array of experience in the wine business. She honed her skills by working at some of the nation's finest restaurants including her start at Caneel Bay Resort on St. John, USVI, as Sommelier at The Pearl on Nantucket, as well as Wine Director at Michael's Restaurant in Santa Monica and Cafe Boulud in Palm Beach.
Her credentials are among the top in her field and include Advanced Sommelier with the Court of Master Sommeliers, Certified Wine Educator (CWE) by the Society of Wine Educators and has earned the Diploma of Wine & Spirits (DWS) with the Wine & Spirits Education Trust (WSET).
Erin Byrne, Sous Chef
Erin Byrne grew up in kitchens throughout eastern Vermont. Following an accelerated program at New England Culinary Institute, Erin spent her first internship at Oleana in Cambridge, Massachusetts. Walking into the kitchen as a young cook, Chef/Owner Ana Sortun and Chef de Cuisine Cassie Kyriakides Piuma took the time to teach and inspire Erin to fully pursue a career as a chef. Oleana was the place she fell in love with food.
Traveling to Seattle for a position at Flying Fish exposed Erin to an exciting new cuisine light years away from the farm to table menus from her hometown in Vermont. A menu of pristine, local seafood that changed daily was an invaluable lesson that continues to inspire her in her current role at CRU. In 2007, Erin returned to Oleana for a full time position where she met Executive Chef/Owner Erin Zircher. In 2009, Erin moved to Nantucket to be sous-chef with Erin at the Boarding House. Following winter stint's at Barbara Lynch's No.9 Park, Erin plays an integral role as the opening Sous-Chef at CRU.
Upon return to the states, Chloe enrolled and graduated from the Cambridge School of Culinary Arts. After graduating Chloe spent her first year as the pasty chef at the Boarding House and The Pearl. Her favorite desserts featurchloes fresh whipped cream, Chocolate Hazenut Torte and the Cru Whoopie Pie made with all fresh ingredients including madagascar vanilla beans and cake made out of home-made brownie.
Susan Stacy, Jim Gauthier - Gauthier Stacy Inc.
Gauthier/Stacy, Inc. was founded in 1996, after its two principals worked together at a prominent Boston-based interior design firm. In the ensuing years they have built a team who bring not only expertise to the job, but passion and enthusiasm for what they do. The staff of eight includes two Principals, an Architect, three Project Captains and two administrative staff.
Together, they have transformed a former industrial space, in Boston's South End, into their studio. Over the years, they have had the joy of participating in the design of an exotic penthouse off the coast of Florida, an Adobe-style home in Arizona, a Normandy-themed home in Tennessee, a gentleman's farm house in Vermont, a New York City penthouse, a yacht club on Nantucket, beach homes on Cape Cod, as well as numerous other residential and unique commercial projects across the United States.
Interior design photography by Sam Gray.
Zofia & Co.
Tad Lee, Partner
Tyler Hardy, Partner
Day: Friday May 17th, 2013
Time: 7:00 PM
Price: $250. (Price includes taxes & gratuity)
Join us FRIDAY, MAY 17 as we are kick off the 2013 season and our one year anniversary with a fabulous wine dinner featuring CAIN VINEYARD and winemaker Chris Howell as part of the Nantucket Wine Festival. Cain Vineyard & Winery is cradled in a spectacular bowl overlooking the Napa Valley from the crest of the Spring Mountain District and we are honored to be featuring their wines during this very special night.
Wines will be paired with a special 5 course menu being prepared by Chef Erin and her team highlighting inspirations from the culinary off-season travels to the south of France and Basque region of Spain.
Our dinner sold out last year so don't delay, reserve your seat and enjoy an evening of fine food and wine on the water. For tickets or additional information, email firstname.lastname@example.org.
JAMES BEARD FOUNDATION DINNER - A TOAST TO SPRING ON THE WATERFRONT
Day: Sunday, June 2nd, 2013
Time: 7:00 PM
Price: $125. (Price includes taxes. Gratuity additional)
We are thrilled to welcome guests chefs collaborating with Chef Erin on this exciting benefit dinner including NEIL HUDSON, Executive Chef of Bartlett's Farm, and MAYUMI HATTORI, Chef de Cuisine of Straight Wharf.
This very special menu will include a reception followed by a five course menu created by the three island chefs. Wines from DONELAN WINES will be the perfect complement to this spring inspired tasting menu.
Join us as we partner with the James Beard Foundation to raise awareness of the culinary world. For tickets or additional information, email
Day: Sunday, June 2nd, 2013