Òran Mór

Chef Chris Freeman made big news in 2000’s when he left Topper’s restaurant at the Wauwinet to take over this romantic restaurant. Occupying the second floor of a historic house, Òran Mór spills across three light-filled rooms. Freeman, who trained at the Culinary Institute of America and also worked at Connecticut’s acclaimed Mayflower Inn, has created a diverse menu that features such simply prepared yet elegant dishes as local Nantucket farm greens with roasted beets and chèvre, velvety Hudson Valley foie gras torchon with black mission figs and crispy roasted striped bass with littleneck clams and sweet corn.

Even if you don’t stay for dinner, the cozy bar is a great place for a specialty cocktail. With its booth seating (request the one with views of the harbor), the front room is the most jovial space. For an intimate dinner for two, ask to be seated in the back room overlooking the pretty garden.