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The Seagrille specializes in local and regional fresh seafood, prepared both traditionally and creatively, as well as meats, poultry, and game. There is also an extensive raw bar menu. Their well-stocked wine cellar enables them to offer an impressive selection to perfectly compliment the menu choices. The Seagrille wine list has earned the prestigious Wine Spectator Award of Excellence three years in a row. Chef Harvey's Quahog Chowder has long been an island favorite. Now the Seagrille Chowder is available by mail order. Made with all natural products, this chowder is a taste of Nantucket that you can enjoy at home. Chef/owners E.J. and Robin Harvey have a half-century of experience in the restaurant and catering businesses, and are well-respected on Nantucket for their expertise and hospitality. E.J. is a working chef with the American Culinary Federation; he has has classic, continental, and traditional training. He has worked at the Jackson Hole Resort in Wyoming, Caneel Bay in the USVI, The Woodstock Inn in Vermont, and the Jared Coffin House on Nantucket Island. In 1991, the Harveys opened The Seagrille. During the past decade, The Seagrille has earned a reputation as one of the island's finest restaurants, consistently offering fine cuisine and warm hospitality. Cape Cod Life has proclaimed The Seagrille as serving Nantucket's "Best Seafood" in 1993, '94, '95, and '98. In addition to offering lunches and dinners at The SeaGrille, the Harveys are also in demand for their catering skills. Whether you are planning a corporate or holiday party or an elegant wedding or anniversary celebration, E.J. and Robin Harvey will present a spectacular feast that is sure to make your party a memorable one. Located just outside of town with plenty of parking, the Seagrille is open year-round.