Who owns cru nantucket

How could you not? This field is for validation purposes and should be left unchanged. Sign up for our Nantucket Current E-Newsletter. Tags from the story. You may also like. More Stories. The transformation has been nothing short of remarkable. In late winter the entire building was gutted and redesigned with a nautical and beachy theme worthy of any Miami marina.

Driftwood paneling was chosen for the walls and flooring. Navy-blue banquettes, adorned with yellow and blue striped pillows, allow for comfortable semi-circular seating at several large tables, with views to the boat basin and harbor beyond. In fact, every table has a view of the waterfront activity. Sitting at Cru, one feels as if they are on a big, luxurious yacht.

Hidalgo had a business background and had run restaurants in Cambridge as well as for the Raynors. The trio brings a wealth of expertise to Cru. The first thing you notice as you approach the building is that the outdoor patio seating is gone.

Step inside, though, and the front room features an expanded granite bar where the raw bar, drinks and meals are served. In between the bar and the tables dockside are two high-top tables for eight where the party usually starts late-night. This is the room to see and be seen. Fabulous views of Brant Point and the channel are visible, as are the beautiful people.

This is a nice room for a quiet dinner. On to the back bar and the transformation is complete. The bar has been downsized to accommodate a private seating area to the right of the bar. Fifteen people can fit here comfortably and a curtain can be drawn for privacy. At the other end of the room is more banquette seating backing up to the waterside, while comfy yellow and white striped armchairs flank wooden-topped tables.

Zircher is an enormously talented chef, but has chosen to focus on simple seafood at Cru, where a few elements, well-executed, add up to a satisfying dining experience.

Drop in for lunch and start with the clam chowder. This could be satisfying as-is, or a starter for a very hungry diner.