TOPPER'S Restaurant

TOPPER'S reopens with New Menus and Relaxed Prices.

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.

Here's what's new:

• New À La Carte menu with weekend specials: Modern Clam Bake on Fridays and New York Steakhouse Night on Saturdays. Starting May 17.

• Sunday Brunch: Considered on the of the best on island. Starting May 24

• Restaurant Week: $45 three-course menu: Sept. 28-Oct 4.

Cellar Master, Craig Hanna, will pleased to recommend our new moderately priced wine selections.

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

TOPPER'S newest star, 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: Elegant casual. Jackets are not required.

Breakfast and Room Service

Room service is available daily from 8 am to 9 pm for guests at The Wauwinet.

Early riser's coffee is served in the library daily from 7 to 8 am. Complimentary full breakfast served daily from 8 to 10:30 am in TOPPER'S restaurant or through room service.