Nantuckets Restaurant

The story

Crafted with passion, served with love

A Coastal Delaware Tradition Since 1991

Just across the Ocean City, Maryland line on Fenwick Island, David Twining's Nantuckets Restaurant has been one of the area's premier seafood destinations for decades. The premise is straightforward: the highest-quality seafood sourced straight from the docks, finest dry-aged steaks, and a professional staff that keeps regulars coming back season after season. Wine Spectator recognized that commitment in 2025 with its Award of Excellence — a nod to a wine program that genuinely complements the kitchen's ambitions.

The Room and the Vibe

Nantuckets runs on two registers at once. The main dining room offers fine American and seafood dining in what the restaurant calls a "casual, friendly atmosphere" — warm enough that a guest reviewer summed it up as "a staple every time we come to the beach." Then there's the tap room, a deliberately convivial space for lite fare, cocktails, and conversation. The promise, delivered in the restaurant's own words: "You are bound to know someone, and if not, you'll leave with new friends."

What's on the Plate

The menu is a confident tour through coastal American cooking with some well-traveled influences. The anchor is the Quahog and Scallop Chowdah — famous since 1991, built in true New England style with clams, scallops, corn, celery, onions, and potatoes. Crab cakes have earned their own reputation here: the Crab Cake Lovers entrée features Maryland Jumbo Lump crab with a house blend of seasonings and caper remoulade, while Nanny's Crab Cake Sandwich brings the same quality to the lunch crowd.

Beyond seafood, the kitchen moves comfortably into dry-aged territory — a 14oz Black Angus New York Strip and an 8oz Encrusted Filet Mignon finished with bleu cheese-herb crust over black raspberry cabernet demi-glace. The Nantuckets Bouillabaisse pulls together shrimp, sea scallops, middleneck clams, PEI mussels, and local fish in a tomato saffron broth. A Rack of New Zealand Lamb and Pan Roasted Breast of Duckling with fresh blueberry and port wine jam round out a menu that takes American cooking seriously without taking itself too seriously.

Private Events and Happy Hour

The restaurant accommodates private parties from 10 to 100 guests, with custom menu and bar selections. Happy hour runs daily from 4 to 6 pm, and the house cocktail list — with creations like the Fenwick 75 and Painkiller 2.0 — gives the bar its own identity alongside the Wine Spectator-awarded cellar.