The Nautilus

The story

Crafted with passion, served with love

A Different Kind of Island Restaurant

On an island better known for chowder and lobster rolls, The Nautilus at 12 Cambridge Street takes a confident turn toward Asia. The restaurant is part of the Nautilus Restaurant Group, a collective that also operates a location in Boston's Seaport district — but the Nantucket outpost has its own identity, shaped by the island's rhythms and a team that clearly enjoys doing things differently.

The People Behind It

The kitchen and creative direction come from Chef Liam Mackey, alongside "Boozy Chef" Clinton Terry and Stephen Bowler. That trio — an unusual combination of culinary and beverage expertise — gives The Nautilus its distinctive character. The group also consults on food and beverage projects beyond their own restaurants, which speaks to the depth of knowledge they bring to the table every service.

Asian Cuisine, Taken Seriously

The Nautilus has earned a Wine Spectator Best of Award of Excellence, a recognition that reflects genuine commitment to the pairing of wine with Asian cuisine — a combination that demands real knowledge and care. The award signals that the beverage program here is not an afterthought but a considered part of the dining experience, matching the ambition of the food.

The restaurant serves both lunch and dinner, and accommodates private parties and events, with catering and takeaway options rounding out what is available. For a seasonal island destination, that range is notable.

Community and Character

Beyond the plate, the Nautilus Restaurant Group has donated hundreds of gift cards to charitable causes over the years — education, the arts, health — a detail that says something about how the team sees its place in the community. The hashtag they use, #ACKNauti, is a small but telling signal: this is a group that doesn't take itself too seriously, even while doing serious work.