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FOODS TO MAKE FOR A PERFECT DAY ON THE WATER Making lunch for a day on a boat requires thinking beyond taste. Like, is the food easy to transport? Does it need refrigeration? Will it be a complete disaster if the water is rocky and it spills? Chef Erin Zircher, the co-owner of Cru Oyster Bar Nantucket, has considered these problems for years while preparing perfect meals for on-deck dining. So when she was writing her new cookbook, Cru Oyster Bar Nantucket Cookbook: Savoring Four Seasons of the Good Life, the chef dedicated an entire section for out-on-the-water recipes.
CAMILLE STYLES When it comes to serving fresh shellfish, we don’t trust anyone but the experts. That’s why we went straight to the team at CRU in Nantucket for pro tips on how to set up a raw bar at home. The restaurant is Nantucket’s premiere oyster spot, known for it’s expansive and unmatched raw bar selection. According to CRU’s new cookbook (out May 21st), raw bar basics are a delicious balancing act between shellfish and sauce. Scroll down to discover CRU’s tips on exactly how to set up a raw bar at home for your next party, and shuck with confidence.  – Lunch Day 2: I was so excited to go back to CRU because Anel and I had been there a few years ago and were obsessed with both the lobster roll and the vibe in general. It’s on the water with a great view of the boats and everyone in it is simultaneously chic and casual. It was slightly too chilly to eat outside, but that’s an option there too for summertime.  OUR GUIDE TO LOCAL FAVORITES NANTUCKET When in town, be sure to grab food and drinks at local favorite CRU Restaurant. Later, if you’re feeling even more adventurous, try your hand at creating our specialty cocktail “Shucks Well With Others,” named after our signature summer tees. This light, refreshing beverage goes well with Nantucket oysters and warm-buttered lobster rolls- the ultimate pairing!  CRU has been selected by OpenTable diners as one of the best. OpenTable Diners’ Choice Award lists are designed to celebrate top-rated restaurants, giving them greater visibility on OpenTable.com. OpenTable Diners’ Choice winners are selected according to real feedback from diners who booked through OpenTable and dined with us. After their meal, they are asked to take a moment and review our restaurant. We are happy to report that we have been selected 2018 OpenTable Diners' Choice!  Already dreaming of next year’s Nantucket Wine & Food Festival! Thanks to the great shout out in Goodspeed Magazine Nantucket Wine Whales piece by @megnolanvr. Honored to be in such great company! Click on the image below to read the article:   Thanks Delta Air Lines for including us as their Nantucket featured SIP in the Nantucket Style Inspiration article.  T&C's carefully curated guide to the most creative and refreshing summer cocktails from some of our favorite bars in America.  Photograph by Wayne E. Chinnock Ingredients
2 oz Zubrowka Bison Grass Vodka 1 oz fresh cucumber puree .75 oz fresh lemon juice .75 oz sesame simple syrup* 1 lemon balm leaf *Sesame simple syrup is made by toasting sesame seeds until golden brown then added to equal parts sugar and hot water. Strain to remove all seeds before serving. Instructions Slap lemon balm to release essence. Add cucumber puree, lemon and sesame syrup to cocktail shaker. Add vodka and shake vigorously. Strain into a coupe glass and garnish with fresh cucumber. Courtesy of Cru, Nantucket Sunday, May 20th, 12 - 6 PM  Join us for a PINK brunch like no other
Because EVERYONE looks better through ROSÉ colored glasses Toasting another SHUCKING AMAZING Nantucket Wine Festival weekend in true CRU style. A la carte brunch, reservations recommended reservations@crunantucket.com |
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CRU Oyster Bar, One Straight Wharf
Nantucket, MA 02554 508.228.9278 REOPENING ON THURSDAY,
MAY 11TH 2023 RESERVATIONS ARE NOW AVAILABLE THROUGH JUNE 30th VIA RESY.COM 
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