Carlos Hidalgo and Dan Sandberg stopped by RPG Living and discussed a famous "Kentucky Monk" with Francesca Mills Purcell and Jeanne Racioppi!

We couldn't have said it better ourselves - "Polishing off a few dozen local oysters with a bottle of Champagne, seated overlooking Nantucket’s otherworldly marina, makes for an unforgettable cocktail hour"  🙏🥂🍾 ⚓️

Already an island go-to for its waterfront location and killer raw bar, Cru wins our vote this year for its stacked beverage program. Pick your poison from a seat at the quartzite-topped bar or the scenic open-air deck: Both are prime perches for indulging in any number of boozy concoctions, from the restaurant’s signature Crucomber—a refreshing blend of Bison Grass vodka, lemon, cucumber, and toasted sesame—to the shareable Garden of Elyx, a fruity libation of Absolut, Applejack, green tea, and raspberry. Oh, and did we mention the wide-ranging wine list, with bottles sourced from Alsace to Santorini? You’ll want to check that out, too.

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By Natalie Rohrer, Tripadvisor

It’s not exactly news that Nantucket is one of the region’s best weekend getaways, but this island isn’t just a playground for the rich and famous. You might know it for its sprawling mansions—affordable when you split the cost with a group!—but it’s also home to charming cottages fit for two. Ditch the car and walk to the Old Historic District, or cycle through quaint neighborhoods with Nantucket Bike Tours. The classic architecture, nautical ambiance, and enchanting ocean views are the recipe for a memorable weekend trip.
EAT: CRU
PLAY: Nantucket Bike Tours
SEE: Sandbar at Jetties Beach
STAY: See all 670+ rentals in Nantucket!

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This is one of our most beloved desserts at Cru.  Creamy and decadent. Absolutely perfect for Valentine’s Day.  

INGREDIENTS
4 c.  heavy cream
1 c.  whole milk
10 oz bittersweet chocolate chips (60% chocolate)
12 egg yolks
2/3 c.  sugar
1 1/2 t.  sea salt

Preheat oven to 325 degrees.  Place the chocolate in a large mixing bowl.  In a separate bowl, whisk the egg yolks, sugar and sea salt.  Meanwhile, heat the heavy cream and milk over medium heat until very warm.  

Pour half of the hot cream mixture over the chocolate and the other half over the sugar and egg yolks.  Whisk to thoroughly melt the chocolate and then combine the two mixtures. 

Divide pot de crème mix among 8 ramekins.  Place in a roasting or baking pan filled half way with warm water.  Cover with aluminum foil.  Bake for 20-25 minutes or until they have a slight shake in the middle.  Remove the foil and cool completely.  
Serve topped with lightly whipped cream or dulce de leché and an additional sprinkle of sea salt.

We know you love your kale smoothies but CRU Cocktail Director, Jess Goldfarb, shares a far more fun way to enjoy your garden to glass concoctions.  

The Green Lantern

YOU NEED:
2oz Greenhook  Ginsmiths Gin   
.25oz Green Chartreuse
.25oz Dolin DryVermoth
.75oz Dill syrup.                    
.75oz lemon juice                     
.5oz cucumber purée         
Teaspoon white vinegar from pickled radishes
Club Soda

Method:
Shake first 6 ingredients, strain over ice into Collins, add club soda, stir.

Garnish:
Pickled Radish, Dill Sprig, Cucumber

COMPONENTS:
Cucumber Puree
Peel 2 cucumbers
Blend until cucumbers liquefy

Dill Syrup
1Pint Sugar
1 Pint Water
Handful of Dill

METHOD:
Combine all ingredients in pot.  Heat and stir until all sugar has dissolved.  Remove from heat, let cool to room temperature and than refrigerate overnight.

Pickled Radish
Radish                                                                                                                                 
1 cup White Vinegar                                                                                                   
.25 cup sugar                                                                                                                        
2 tablespoons kosher salt                                                                                                 
1 tablespoon black peppercorns                                                                                    
1 tablespoon mustard seeds                                                                                               
8 dill sprigs                                                                                                                                 
3 large garlic cloves, halved
Pack resealable, heatproof jar or container with carrots, dill and garlic.

METHOD: 
Combine all other ingredients in a pot, stir occasionally and bring to a boil.  Pour over radishes into Jar or container.  Let cool to room temperature and than refrigerate overnight.