Oran Mor

Oran Mor is one of the finest restaurants on Nantucket. Two years ago, the chef changed in a sort of rolling hand-off where each chef moved to a new restaurant. Chef Chris Freeman moved from Toppers at the Wauwinet to take over as chef and owner of Oran Mor. This year Oran Mor has fully hit its stride with excellent service and superb food.

We started with cocktails and an excellent sun-dried tomato (and salt crusted) foccacia followed by an onion-Gruyere tart ($14) that was spectacularly successful, served with several types of small lettuce leaves as a garnish.

One of us had Wolf's Neck Farm NY strip steak with mashed potatoes, Vidalia Onion Relish and Escargot Butter ($39) and the other grilled spiced Pekin Duck Breast and leg Confit with quinoa, wheat berries and plum chutney ($36) . The steak was tender and medium rare as we requested. It was served with buttery mashed potatoes and excellent crisp green beans. The duck was supposed to be a combination of breast and confit, but there was only one small slice of confit, the rest being superb tender pink duck breast. It was served on a rich, dark risotto-like quinoa and topped with bits of pineapple.

For dessert one of us had a peach Savarin soaked in peach juices and liqueur and topped with cherry ice cream, and the other had a plate of 3 artisanal cheeses. Both were excellent. The bill with one cocktail and 2 glasses of Pinot Noir was $171 including tax.
We are happy to recommend this lovely restaurant to anyone coming to Nantucket as one of its very best!