TOPPER'S Restaurant

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.

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."

Restaurant guests who prefer a more casual experience are invited to pull up a seat on the covered fully heated TOPPER'S Deck.

Download our TOPPER'S by Water Brochure in PDF format (Adobe Acrobat required).

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.

Veranda in a 12 page feature story deemed Daniels a "seafood virtuoso." These talents have landed Chef Daniels as the host chef for the 2008 Nantucket Wine Festival and in May he is partnering with Saveur for a cooking demonstration and a luncheon to be held at TOPPER'S at The Wauwinet.

TOPPER'S Dress Suggestions

Smart casual, resort wear shorts are appropriate for lunch, not for dinner. No bathing suits please. There is no public beach at The Wauwinet. Jackets are not required for dinner.

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.