Written by Cassie Shortsleeve July 01, 2016
Nantucket is practically a cliché of a New England vacation, with its luxurious gray-shingled homes and crushed shell driveways; private jets dotting a sleepy runway; and barrier beaches and dunes with bikes parked alongside. With summer comes the crowds, and certain realities (like college parties on Nobadeer Beach) are inevitable. But they’re also avoidable. To take advantage of new offerings like hip hotels infused with history and a just-opened culinary center, you must first navigate the island’s historic cobblestone streets, en route to a perfect weekend that isn’t a stereotype.
Read more >>
2014 has brought us an amazing crew at CRU. Their hard work, enthusiasm and passion make CRU better every day. From preparing our award-winning cuisine, and hand-crafting cocktails to serving you around the clock, these staff members make us shine. Summers seems to be flying by so be sure to cruise down the wharf soon to get your CRU fix. Our talented team can't wait to welcome you to CRU!
Join our mailing list to keep up with our news and events.
See you on the waterfront!
Rocco's Oyster Pick of the Week
This week, my oyster pick isn't just one oyster but two. We proudly serve these two local oysters daily at CRU. The Fifth Bends grown by Simon Edwards and the Pocomo Meadows grown by Steve Bender. Both oyster farmers are very passionate and knowledgeable, providing us with the best oysters they harvest on a daily basis. Having a close relationship with them allows us to offer high quality, locally grown products which are the cornerstone of our raw bar.
The Fifth bends are grown in the head of the Nantucket harbor in deep water which provides plenty of food source. These oysters are plump, meaty and briny.
The Pocomo Meadows are grown in the mouth Polpis harbor near two fresh water creeks. These creeks help influence the sweet mineral taste that the Pocomo Meadows have.
I have spent time out harvesting oysters with both Steve and Simon and it is awesome to see the process first hand then be able to serve them up behind the raw bar. Come get some today at CRU. They are shucking amazing!
In The Press
To keep up with the latest hapenings at CRU subscribe to our mailing list.