Dive into locally sourced, seafood-driven fare at this chic Nantucket spot
Greydon House offers relaxed fine dining and eclectic American cuisine with European undertones, reflective of the worldly character of this exquisite new boutique hotel. Helmed by Executive Chef Marcus Gleadow-Ware, of NY’s Michelin-starred Aureole, the menu highlights local, seasonal ingredients and seafood along with playful twists on New England classics.Read more
Seating is in a Bohemian living-room-cum-bar or an intimate dining room overlooking Broad St. and the happenings in Nantucket town. In warm weather, there is dining on the veranda and on the street-side terrace. The cocktails carry a nod to the maritime past of the island along with a carefully curated wine list available by glass or bottle.
Marcus Gleadow-Ware has over 20 years of experience working in Michelin-starred restaurants in both Europe and New York City. Born and raised in London, Marcus grew up in a family whose convivial enjoyment of food played a central role, often expressed in expeditions around Europe with the aid of the Michelin Guide that his father “followed like a religion” and long Sunday lunches at his grandparents house. Curious about cooking as a possible vocation, Marcus started washing dishes at a gastropub in the London Borough of Islington as a teenager. He immediately fell in love with the unique energy of the restaurant kitchen and never looked back.Read more
In 1995 at the age of 16, his determination earned him an apprenticeship at the world-renowned Savoy Hotel under the direction of its Swiss Maître Chef des Cuisines, Anton Edelman, eponymous with the development of the highest standards of gastronomy in London’s luxury hotels. Part of his training at The Savoy included enrollment in the prestigious Académie Culinaire de France program. Over the course of his four years at The Savoy and The Académie Culinaire de France, Marcus was the recipient of the Eurist prize for “best young chef of year”.
Over the next decade he worked in some of London’s finest kitchens, his development coinciding with the burgeoning Contemporary British cuisine movement that cast a critically acclaimed international spotlight on the idea of what British cuisine could be. His journey started at the luxury Michelin-starred country retreat, Cliveden House Hotel, followed by a return to London to be a part of the opening team at 1 Lombard Street under Executive Chef Herbert Berger, which impressively gained a Michelin star in its first year of service. Rapidly working his way through the ranks of the brigade, Marcus continued his career next at Marco-Pierre White’s L’Escargot in London’s Soho.
Curious to learn about Italian cuisine and culture he took off to Florence in 2001, landed a job after knocking on the backdoor of a restaurant near the famous Ponte Vecchio and over the course of a year immersed himself in Italian culture, cooking, wine and the joy of riding a Vespa. In 2002 he returned to London to help open Andrew Thompson’s new restaurant, The Clerkenwell, and participated in the launch of its sister restaurant, The Chancery. In 2006, he continued his experience at the highest level of cooking in Philip Howard’s two-Michelin-starred restaurant, The Square, considered by many to be the best restaurant to open in London in the past 25 years.
In 2007, renowned American chef Charlie Palmer recruited Chef Gleadow-Ware to fill the key role of Senior Sous-Chef at the original Upper East Side location of Aureole. In 2010 Palmer anointed him Executive Chef and with that title the freedom to run the kitchen according to his personal vision and culinary style. Under his direction the restaurant maintained its Michelin star every single year. In 2015 Chef Gleadow-Ware was the commencement speaker at the Hyde Park NY campus of the The Culinary Institute of America.
Preheat oven to 400 °F
Cut the ends off the fingerling potatoes so there is a flat surface on both ends. Add the butter and a large pinch of sea salt to a small oval Staub baking dish and arrange the potatoes in it so they stand up. Place the lid on and cook them over a medium heat for 10-15 minutes until golden brown. Turn over and cook again for around 10-15 minutes until both sides are golden brown. Reserve in a warm place until you are ready to serve.
Heat 1 tablespoon olive oil in a 7 quart Staub cast iron cocotte over a medium-low heat. Add the sliced onions plus a sprinkle of sea salt and cook until soft, around 10 minutes. The onions should not get any color. Add the garlic, thyme, bay leaf and lemongrass. Stir and cook a further 2 minutes.
Add the white wine and let it come up to boil, then add the fish stock and cream, bring back to a boil and turn the heat down to a simmer. Season again.
Add the lobster and crab to the center of the pot. Next add the clams, mussels, corn, carrots and grilled Andouille sausage. Cover with seaweed, add lid and place into the pre-heated oven. Bake for around 20-25 minutes, or until mussels and clams have opened and the lobster is bright pink.
Remove from the oven and sprinkle with fresh chopped parsley. Serve with potatoes and grilled toast.
You can either serve this clambake family style in the middle of the table or you can break it down and serve individual portions.
The seaweed adds authenticity and flavor but if you are unable to source it you can leave it out. The clambake will still be delicious!
7-qt Staub Round Cocotte
• Made in France
• Self-basting spikes on the lid create a rain-forest
effect evenly returning juices back onto food
• Heavy weight; tight-fitting lid retains moisture
• Oven Safe up to 500°F
• Nickel steel knob
• Smooth enamel bottom works on all stovetops
• Each piece is one of a kind
• Rough texture results in exceptional browning
• Requires no seasoning
• Dishwasher safe
17 Broad St, Nantucket, MA 02554