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!
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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
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Wonder what to serve for your next summer cocktail party? Try a CRU favorite carrot hummus for a light, summertime addition to your cocktail hour. This dish is inspired by Executive Chef, Erin Zircher's mediterranean travels and culinary training.
Here's the recipe edited to prepare with ease at your home sometime soon.
4 c. Carrots, chopped (about 5 carrots)
1 can (16oz) Chickpeas
1⁄2 c. Tahini
1 t. Ground Cumin
2 t. Kosher Salt
4 cloves Garlic
Juice of 2 lemons
In a saucepan, cover the carrots with water and bring to a boil.
Boil the carrots for 30 minutes or until tender. In the last 5 minutes of cooking, add the drained chickpeas to the boiling water. Heating the chickpeas will help create a smoother texture.
Drain the carrots and chickpeas. In a bowl combine all of the ingredients. Puree the mixture in batches using a food
processor. Serve with crudité, fresh bread and olives.
Our signature cocktail, created by Kat Dunn, became an instant house favorite the day we opened the doors in May 2012. Fresh cucumber and lemon balm give the refreshing flavor and aroma to this summertime sipper. Served up and icy cold with Zubrowska vodka, it is the ultimate answer to the question “what should I drink on vacation on Nantucket island?”
Want to enjoy one at home? Here's the recipe for this iconic CRU cocktail.
2 oz Zubrowska Bison Grass Vodka
1 oz Fresh cucumber puree
.75 oz Fresh lemon juice
.75 oz Sesame simple syrup
1 lemon balm leaf
Slap lemon balm to release essence. Add cucumber puree, lemon and sesame syrup. Add vodka and shake vigorously. Strain into a coupe glass and garnish with fresh cucumber.
We are happy to announce that one of our recipe's was featured in Town & Country recipe section. Enjoy the read below.
May 2, 2014
Our favorite restaurant in Nantucket, Cru, shares the recipe for its grilled skirt steak with summer tomatoes, avocado & sweet corn salsa verde.
By Micaela English
Our favorite restaurant in Nantucket, Cru, opens it's doors for the summer season on May 8. We can't wait to go this summer, and in the meantime, make their amazing skirt steak recipe at home. Yum!
4, 6 oz skirt steaks
1/4 c olive oil
6 cloves garlic, crushed
2 sprigs rosemary, roughly chopped
cracked black pepper
Marinate the skirt steak a few hours before you plan to grill. Refrigerate until you begin preheating your grill.
Salsa verde base (The salsa verde base may be made a day ahead.)
1/4 c chopped green olives
1/4 c chopped pepperoncini peppers
1/4 c finely chopped red onion
1/2 c fresh lemon juice
2 c sweet corn, grilled and removed from the cob
1 cup chopped summer herbs.
(We love to use basil, flat leaf parsley, chives & lovage)
1/4 c olive oil
4 lemons, juiced
4 sliced farm tomatoes
1 sliced avocado
Combine all of the ingredients for the salsa verde base and refrigerate until you are about to serve the steaks. I like to peel the corn and grill it whole on the cob. Let the corn cool and then cut it off of the cob. At the last moment, combine the grilled corn, fresh herbs, lemon juice and olive oil with the salsa verde base.
Grill the steaks. About 5 minutes per side for medium rare. Let the steaks rest as you arrange the sliced tomatoes and avocado. Slice the steaks and lay them across the sliced tomatoes and avocado. Top with the sweet corn salsa verde and dig in! This recipe should serve 4.
We are happy to announce that Cru was featured in the SAVEUR magazine in May 15th issue. Please read the article below.
May 15, 2014
A Dozen Things to Do in Nantucket
This classic East Coast vacation spot has much to offer, both on- and off-season
By Kellie Evans
In the dialect of the Wampanog Indians, the island's native inhabitants, "Nantucket" means "The Faraway Land"—and in this promise of escape, the sleepy, picturesque island draws nearly 200,000 visitors a year. Just 30 miles south of Cape Cod, Nantucket is near to bursting during the steamy summer months; the modest off-season population of around 11,000 swells to over 60,000 with the arrival of day-trippers and renters, who mix and mingle among the locals at farmers’ markets, shops, bars, and restaurants. The high season kicks off on Memorial Day while Labor Day generally marks the close, and while there are plenty of reasons to visit in the off-season, just a few hardy restaurants and shops will remain open for the landlubbers who dwell on the 14 mile island. Here, a selection of my favorites, for the summer season and beyond:
INDULGE IN SEAFOOD AT CRU
On the site of a former fried clam-slinging local dive bar carpeted in AstroTurf now stands the understatedly elegant restaurant Cru, helmed by an intrepid trio: Jane Stoddard, who handles the day-to-day operations and special events, Carlos Hidalgo, handling libations, and the loveliest of chefs, Erin Zircher. While honoring her impressive résumé of globetrotting and classical French training, Erin’s menu ebbs and flows with seasonal, locally grown produce, and a bounty of shellfish and seafood from the rich waters surrounding the island. When you finally decide on which masterfully curated cocktail to imbibe, don’t forget to order a pile of fresh corn hushpuppies glistening in a sticky Aleppo-spiced honey butter as a preamble to what’s sure to be a memorable meal. They may be more sophisticated, but you can still get fried clams; try the fried Ipswich clams with Meyer lemon tartar sauce, unctuous blue crab cocktail with both zesty cocktail and horseradish cream sauces, Nantucket-harvested oysters, exquisitely prepared pork schnitzel, and warm-buttered lobster rolls.
1 Straight Wharf
Nantucket, MA 02554
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