A - AMBROSIA: Claudia Butler combines herbs such as lavender and spices such as chili with high-quality chocolate at Ambrosia, her artisanal chocolate and spice shop in the Roberts House shops on Centre Street. Try chocolate with rose petals and you’ll swoon into June.
B - BAGELS: The bagels, made daily, and tucked into a shelf in the back of the shop are the big surprise at Petticoat Row Bakery, a shop known more for its fanciful, pretty cupcakes and French pastries. PRB’s bagels are chewy and more reminiscent of a New York bagel than anything else you’ll find on the island.
C - CURRIED MUSSELS: Peter Jannelle simmers the stock for his curried mussels for a whole day, which makes this Fifty-Six Union classic dish perennially on the menu and one that diners can’t get enough of.
D - DUNE SUMMER CORN SOUP: Made with Silver Queen corn in season and topped with crab and sugar snap peas, it’s the pure essence of summer in a bowl.
E - EGGPLANT FRIES; Eggplant fries dipped in marinara sauce at Fusaro’s are just the snack we’re looking for while sitting at the bar and waiting for dinner to arrive.
F - FRIED CHICKEN: New on The Boarding House menu this year, it’s everything you remembered about your grandmother’s home cooking: Tender and juicy on the inside with a crispy crust. Yum!
G - GOAT CHEESE TART: The Goat Cheese Tart with raspberry coulis at Centre Street Bistro is at once creamy and savory and a favorite for lunch.
H - HONSHU SUSHI ROLL: LoLa’s Honshu Sushi Roll, comprised of tuna, cucumber and avocado, topped with hamachi, wasabi sprouts and togarashi, is our favorite sushi roll on-island.
I - ISLANDER CARD: Nantucket Island Resorts’ Islander Card gives year-round residents a 15 percent discount on food and, hotel stays during certain times. Go to nantucketis- landresorts.com to sign up.
J - JUICE BAR ICE CREAM: It’s not summer without Juice Bar ice cream in a homemade waffle cone or cup. We like pistachio with hot fudge sauce. Heaven on earth.
K - KIDS’ CUISINE: Kids’ cuisine spots that we like that are easy on the wallet and provide a relaxed setting for families are Easy Street Cantina and Something Natural for mid-day lunches and Sophie T’s, The Jetties and A.K. Diamond’s for dinner.
L - LUNCH: Lunch in the rose garden at The Chanticleer Pduring June is delicious and delightful!
M - MEATBALLS: Meatballs three ways at DeMarco showcase three styles: traditional beef and pork topped with marinara, spring lamb with an herb sauce and chicken in a port-wine sauce. Get this plate to share at the bar.
N - NANTUCKET FLOUNDER MEUNIÈRE: Nantucket Flounder Meunière, with caper berries at The Galley, is a classic dish that always pleases. The view of the sun setting over the ocean is not bad either.
O - OYSTERS: There’s nothing better than ending a day at the beach by relaxing at the raw bar at the Brant Point Grill and downing half a dozen oysters or so.
P - PERUVIAN CHICKEN WINGS: The Peruvian Chicken Wings at Corazon del Mar are the best riff on traditional chicken wings since a Buffalo, N.Y. bar owner invented them.
Q - QUESADILLAS: Cheese Quesadillas at The Green are the perfect answer for a healthy lunch on the run for youngsters.
R - RHUBARB CROSTATA: Rhubarb Crostata with ginger and honey gelato at Ventuno is a favorite early-season dessert.
S - SWORDFISH: Chef Tom Proch’s Roasted Almond & Walnut-Crusted Swordfish at The Club Car is the best swordfish prep ever, with a thick piece of fish napped with pecan butter.
T - TAGINE: The Tagines at Pazzo are fragrant, redolent of Moroccan spices and chock full of chicken or seafood. We love the seafood tagine with mussels, octopus, chunks of cod and shrimp. Order for two.
U - UDON: Udon noodles in broth with tempura shrimp at Sushi by Yoshi is comfort food on one of Nantucket’s cold and foggy days.
V - VINDALOO: Vindaloo curry at Town is spicy and transports to another time and place.
W - WATERMELON GAZPACHO: The Watermelon Gazpacho with cilantro, avocado and jalapeno at Straight Wharf Restaurant is cool and refreshing on a hot summer day
X - X-RATED: For heat and flavor, the chile krack sauce served at Corazon del Mar is also available for takeout.
Y - YUZU: Yuzu is an Asian citrus fruit with a sweet-tart flavor that resembles a small grapefruit in size, and has notes of Mandarin orange. Island chefs occasionally use yuzu juice in desserts for that je ne sais quoi factor.
Z - ZEBRA-STRIPED TOMATOES: Zebra-striped Tomatoes are one of chef Neil Hudson’s favorite heirloom varieties at Bartlett’s Ocean View Farm. An early variety, they are more tart than sweet and add a nice zing to salads.
