TOPPER'S Restaurant
TOPPER'S Opens for the Season May 18 and launches the season with our first event during Nantucket Wine Festival.
 TOPPER'S Wine Dinner, Pride Vineyard
May 21, 6:30 pm
Please join Mr. Stuart Bryan of Pride Vineyards of Napa and Sonoma, California, and Executive Chef David Daniels for hor d'oeuvres followed by a six-course dinner.
Pride wines matched to each course.
Reservations: 508.228.8768; credit card is required for all reservations.
About Pride Vineyards
Vineyards were planted in 1869, and "Summit Ranch" was founded in 1872. Eventually, Jim Pride, a dentist by education, bought the property and began a modern winery in 1991. The winery is located high in the Spring Mountain District of the Mayacamas Range, at an elevation of 2000 feet, and is bisected by the Napa/Sonoma County line. In fact, due to government regulations, the crush pad and winery buildings were required to be split, as Napa wines must be produced in Napa, and Sonoma wines in Sonoma. Otherwise, they would be allowed to be labeled only "California." A variety of grapes is farmed sustainably on the 235 acres, from Viognier and Chardonnay to Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Syrah, and even Sangiovese. Famous wine personality Bob Foley oversaw the quality of the wines, and the present winemaker, Sally Johnson, continues today. Jim Pride passed away in 2004, and the continuing operations are overseen by his children, Suzanne Pride-Bryan and Steve Pride. Please join us for this special evening.
Executive Chef David Daniels and his extraordinarily talented team are pleased to introduce new menu specialties with relaxed prices this season - all without sacrificing TOPPER'S culinary standards. We are proud to announce that TOPPER'S has once again earned the best dining on Nantucket accolade by Zagat Survey.
The Wauwinet celebrates Nantucket's bountiful harvests from the sea and shore with its internationally acclaimed restaurant, TOPPER'S. Using fresh local ingredients, Executive Chef David Daniels' signature cooking style is one of inspired simplicity. His innovative dishes celebrate the distinct, natural flavors of seasonal foods.
 Attention to the smallest details makes dining at TOPPER'S an extraordinary experience. Featuring an atmosphere both sophisticated and relaxed, TOPPER'S boasts an award-winning wine cellar and is a long-time recipient of the coveted Wine Spectator's Grand Award. TOPPER'S has also received rave reviews from Zagats, Bon Appetit, Coastal Living, Town & Country, Gourmet, National Geographic Traveler and Travel & Leisure.
 Wine is perfectly paired with exquisite cuisine through the assistance of the cellar master, available to advise on the more than 1450 current selections offered.
"You can approach by boat, preferably with cocktail in hand. Situated on a remote tip of the island, the restaurant, from its gray shingles to its wicker chairs, is classic Nantucket. The menu - bay scallops, butter-basted local lobster, chilled oysters - speaks of the sea better than Herman Melville ever did, and there are more than 1,000 wines to choose from."
TOPPER'S Deck
 Restaurant guests who prefer a more casual experience are invited to enjoy dining on our awning-covered, heated deck. The lower patio is perfect for relaxing with a cocktail overlooking Chef David Daniels' garden and the Head of the Harbor. These outdoor areas are ideal to fully appreciate the tranqulity and the magnificent setting of the inn.
Executive Chef David Daniels Heads Up the Culinary Team at TOPPER'S
 Executive Chef David Daniels, has lived by one mantra: passion perseveres. Chef Daniels has had no formal training, yet he ranks in status with top chefs from across the globe. The road trip of a lifetime led Daniels across the country to some of the finest restaurants in order to gain invaluable hands-on experience. Since 2006 he has brought his rock-star personality with his intuitive palate to the world-class TOPPER'S.
 Daniels' journey started in 1986 at Acqua in San Francisco, where he became the sous chef, from there he moved on to Ventana Country Inn in Big Sur, where his dream became a reality and he was named the Executive Chef of the restaurant there. He moved on to Pinot Blanc in St. Helena before returning to his native Boston, where he operated as the Executive Chef at XV Beacon for four years. In 2006, Chef Daniels moved to Nantucket and joined the very polished staff at The Wauwinet, where he hails as Executive Chef.
TOPPER'S Dress Suggestions
Lunch: Smart casual. Resort wear and shorts are appropriate. Please, no bathing suits.
Dinner: Resort casual. Jackets and ties are not required.
Early Risers' Coffee
From 7-8 am, Wauwinet guests will find complimentary coffee served in the Library.
Room Service Breakfast
Room Service is available daily from 8-9 am for guests at The Wauwinet. See our Room Service menu for selection and pricing.
Breakfast for Guests
Guests will be treated to a sumptuous complimentary Continental breakfast served daily from 8 to 10:30 am in TOPPER'S restaurant. Continental breakfast is not available through Room Service.
À La Carte breakfast for Non-Hotel Guests
Non-guests can now enjoy the "much talked" about TOPPER'S breakfast served daily from 8-10:30 am. Our gourmet breakfast is not to be missed while on island. Check out our fabulous menu. We're sorry we cannot accommodate children under the age of 12 years old.
 |
