Topper's.

Topper’s at The Wauwinet provides a refined anchor at the far eastern edge of Nantucket, positioned where the bay meets the Atlantic. Reachable by car or a scenic boat shuttle from town, the restaurant is defined by its isolation and sweeping views of salt marshes and dunes. Chef Kyle Zachary focuses on high-end coastal cuisine, with a menu rooted in local sourcing—expect Ryland oysters, Nantucket bay scallops, and lobster rolls served on the bay-front deck. While the interior offers formal white-tablecloth service and a legendary cellar featuring over 1,400 labels, the outdoor veranda provides a more casual setting for a "Wauwinet-ini" at sunset. It is a quintessential island destination that balances its historic 19th-century roots with a polished, modern approach to New England seafood.