The Wines, Chefs, and Stories That Defined the 2025 Nantucket Wine & Food Festival

From intimate Burgundy to Bordeaux to Champagne tastings and dinners to walk-around global tastings, the 2025 Nantucket Wine & Food Festival once again delivered a world-class experience, celebrating legendary producers, visionary chefs, and the joy of discovery in every glass.

Photo Credit: Bill Hoenk

The first days of the Nantucket Wine & Food Festival, guests were transported to the heart of Provence through two standout experiences, including ‘Rosé – A Luxury Tasting’ offering an extraordinary opportunity to explore a vertical tasting of Château d’Esclans’ Les Clans and Garrus, and the elegant  French Country Luncheon at Straight Wharf Restaurant featuring Château d’Esclans ‘Garrus’ Rosé, Château du Pommard ‘Clos Marey-Monge Monopole’ 2022, Château Angelus ‘Tempo d’Angelus, and Domaine du Cellier aux Moines ‘Santenay 1er Cru Blanc Beauregard’ 2022. Both events showcased the vision, craftsmanship, and passion behind Château d’Esclans, whose rosés—led by the iconic Whispering Angel—have defined a global wine movement over the past two decades. At the center of this story is Paul Chevalier, Vice President of Château d’Esclans, who brought a personal, behind-the-scenes narrative to this year’s festival. “It’s been 20 years of making this,” Chevalier shared. “When Whispering Angel first launched in 2006 in America, there were maybe five rosés on the market,” Chevalier recalled. “Now because of Whispering Angel’s success, by 2012 or 2014, there were over 400 rosés from Provence.”

Chevalier explained how the rosé revolution transformed not just global wine trends, but also consumer perception: “If you want real Champagne, you go to Champagne. If you want authentic rosé, you go to Provence. We’ve worked so hard to create a clear, light style with zero sugar. Think about the days of White Zinfandel and blush wines—we had to really change what consumers thought rosé could be.”

Photo Credit: Sake Ono

The Grand Tastings are the heart and soul of the Nantucket Wine & Food Festival, offering guests the opportunity to taste wines from prestigious wineries around the globe. Each year, the NWF curates an exciting roster of new and noteworthy wineries, spirited activations, and exceptional artisanal food from local, regional, and national restaurants. During the Grand Tasting, guests had the opportunity to taste not only global, award-winning wines, but also unique spirits and sake, including Sake ONO featuring a core offering of Junmai Daiginjo crafted in partnership with a centuries-old family-owned brewery in Niigata, Japan. Attendees enjoyed a Sake ONO Spritz and the “Perfect Pour” made with chilled Junmai Daiginjo served in a white wine glass. “Guests were continually delighted and surprised by how smooth Sake ONO is,” exclaims Lana Buchanan, CEO of Sake ONO. “Those who tried the cocktail commented often on how versatile it is and how it can enhance the other flavors in a cocktail.”

Sake ONO also hosted an ONO and Oysters event, which allowed the brand to showcase how well their Sake can pair with foods beyond typical Japanese fare. Guests enjoyed Sake ONO alongside the New England classic, Duxbury oysters, which paired the sweet and buttery flavor of the oysters with the crisp umami backbone of the Sake. “It was a delight to share Sake ONO with the guests at Nantucket Food & Wine, says Buchanan. “As the only Sake served at the festival, it was a privilege to introduce this premium Sake, as the industry is seeing tremendous growth in the New England market. Sake ONO makes for a perfect pairing with a variety of different foods, uplifting and complementing many of the dishes at the festival.”

Photo Credit: Dillon’s Small Batch Distillers

Another standout spirit during the Grand Tasting was Dillon’s Small Batch Distillers, known for crafting award-winning gins, vodkas, and ready-to-drink cocktails. Founded by Geoff Dillon in 2012, the distillery focuses on small-batch production using local botanicals, fruits, and grains, resulting in spirits that are both artisanal and deeply rooted in a sense of place. “The Nantucket community was absolutely amazing and welcomed us with open arms as we launched our first Vodka cocktails and new Strawberry Rhubarb Gin Cocktail,” expresses Dillon. “Sponsoring an event like Nantucket Wine & Food perfectly aligns with everything Dillon’s stands for—craftsmanship, quality, and authenticity. Food and wine festivals bring together people who truly appreciate the art of great food and drink, and that’s exactly what we aim to deliver with Dillon’s cocktails. It’s the perfect opportunity for us to showcase our small-batch spirits, connect with new consumers, and engage with a community that values craftsmanship in every sip.”

Photo Credit: Bill Hoenk

Throughout the festival, Jon Urbana of KOW Steaks had the privilege of collaborating with two of the country’s most talented chefs: Cassidee Dabney of Blackberry Farm in Nashville and Andrew Chadwick of Chatham Bars Inn. “Trusting them with our product and watching them bring it to life for guests was an unforgettable experience,” Urbana added. “Their dishes not only showcased the quality of KOW beef, but also helped tell the story behind it.”

Photo Credit: Joe Desrosiers

At the festival’s Grand Tastings and select private dinners, including the prestigious Château Cos d’Estournel dinner, Urbana prepared KOW’s legendary Wagyu burger. The dinner menu also featured a standout course: KOW Beef Ribeye Cap paired with smoked beets, garden greens, and horseradish Béarnaise, beautifully complemented by Cos d’Estournel 2014 and Cos d’Estournel 2016 vintages. During the La Fête Charity Wine Dinner, Chef Andrew Chadwick delighted guests with a spring vegetable fricassee, cassava puff, and foie gras emulsion, further elevating the festival’s culinary offerings and highlighting the exceptional versatility of KOW beef. “One of the most rewarding parts of participating in the Nantucket Wine & Food Festival was the opportunity to showcase what we do best on the East Coast—raising organic and all-natural beef,” says Urbana. “We FedExed everything fresh from our farm in Iowa to the beautiful island of Nantucket to give guests a true taste of our product at its peak. It was incredible to see how well it was received.”

Photo Credit: Prima

A standout chef during the Grand Tasting and SMOKED! Grill Around the World included chefs like Nick Dixon, Culinary Director & Partner of Prima Italian Steakhouse, Capo Restaurant & Supper Club, Hunter’s Kitchen & Bar, and Lincoln Tavern & Restaurant in Boston who fired up a wood-grilled Wagyu beef, roasted Hudson Valley foie gras, fromage blanc, huckleberry conserva, and thyme blossoms paired with wines including Bideona (Rioja, Spain), Catena Zapata (Mendoza, Argentina), Donnalafigata (Sicily, Italy), and Turley Wine Cellars (Napa, California). “Just as we were gearing up to cook off the wood fire cooking equipment, the fog started to roll in thick. It was picturesque,” reflected Dixon. “We were fortunate enough to work with the Chefs’ Warehouse team, who hand-picked our Wagyu beef, and with Bartlett’s Farm for their beautiful spring asparagus. There is something special and primal about eating food that is at its peak, prepared with love, cooked over wood fire, in the foggy ocean mist. Words can’t describe the moment — you had to be there.”

Outside the grand tasting, an indulgent afternoon during the festival unfolded at the Champagne & Oysters Walk-Around Tasting, where Master Oyster Shucker Bill Irvin of Snuff Mill wowed guests with pristine East Coast oysters alongside decadent caviar and bubbly. Sparkling standouts included Ca’ del Bosco Cuvée Prestige, Digby Fine English Brut, and Hattingley Valley Blanc de Blanc 2014. Newcomer to the festival, Digby Fine English founded by Trevor Clough and Jason Humphries has one specific goal: ‘To make England famous for world-class sparkling wine.” Trevor and Jason released their first wines in 2013, made from the 2009 vintage. Producing the finest fizz possible was a prerequisite where quality is at the heart of Digby. Digby has only produced 4 vintages in 12 years and 3 vintages for our Vintage Rosé. This year was Digby Fine English first year showcasing their portfolio at the Nantucket Wine & Food Festival showcasing their highly-awarded 2013 Vintage Reserve Brut at the Island Gala and the Non Vintage Brut and our Leander Pink Non Vintage for the festival weekend – the 2013 Vintage was a real highlight, as well as our Leander Pink Rosé over the weekend. Discussing the sparkling wine brand, Victoria Smith, Marketing Manager at Digby Fine English, states, “Digby Fine English is all about three things: Long aging; all of our wines undergo longer lees aging than most. Secondly, blending the best of the South East of England in our bottles, we source our grapes from both our own vineyards and trusted long-term growing partners. And thirdly, we believe in a sense of fun! We take our wines very seriously, but like to have fun along the way because after all, we make wines for all occasions!”

Vittorio Marzotto, Vice President of Strategic Initiatives of HERITA USA reflects on the Champagne & Oysters tasting, Island Gala, and Grand Tasting, stating, “I’ve enjoyed attending the Nantucket Food & Wine Festival every year since we started participating in 2018. Over time, we’ve planted seeds for Ca’ del Bosco that have flourished. This year was especially exciting—we were honored to have Ca’ del Bosco Cuvée Prestige as the welcome glass of wine at the Welcome Gala. We also participated in incredible events like the Island Gala, the Caviar, Oysters & Bubbles Night. The highlight of the event for us was the perfect pairing of our Vintage Collection Saten 2020, with the Délice de Bourgogne at the Passport: Wine & Cheese Around the World event. This prestigious festival continues to be a meaningful way for us to connect, grow, and celebrate our Ca’del Bosco brand with a passionate community. We look forward to coming back year after year.”

Another standout event was ‘The Battle of the Cabs’ interactive dinner featuring the top Cabernet Sauvignon producers from around the world competing in a blind tasting showdown where guests sampled 2-3 wines per course during a four-course dinner designed to complement bold, powerhouse Cabernets served blind. A few of the featured wines in the battle included Clos du Val Yettalil Stags Leap District, Napa Valley, CA 2021, Flanagan Wines Estate Cabernet Sauvignon, Sonoma, CA 2021, Groth Vineyards & Winery Reserve Cabernet Sauvignon, Napa Valley, CA 2021, Silver Oak Alexander Valley, Napa Valley, CA 2012, and VIK “VIK”, Cachapoal Valley, Chile 2021. Winemaker Riley Flanagan, who is the daughter of Eric Flanagan of Flanagan Wines, reflects on what makes their Sonoma Cabernet unique in a lineup of global heavy-hitters stating, “I give my dad a lot of grief for being stubborn, but I am in awe of his commitment to every detail of our wines. Our Estate Cabernet Sauvignon (which we showed at Battle of the Cabs) is sourced from our estate vineyard in Dry Creek, Sonoma County, CA, which we completely redeveloped in 2021. We have a meticulously planted and farmed site, work with 100% new French oak, and focus on letting the terroir express itself in order to make a really balanced and well-structured wine.”

Photo Credit: Courtesy of Flanagan Wines

Flanagan’s  parents have participated in the festival for around ten years and have absolutely loved and raved about their times there and the friends they’ve made. Discussing how their team approaches crafting wines that are both intentional and accessible, especially in a blind tasting setting like this one, Flanagan says, “For us, it is all about practicing restraint and letting our sites express themselves. We make our wines from some of the best vineyard sites in Sonoma County and are extremely detail-oriented in our farming practices. We focus on creating wines that are varietally correct, balanced, and well-structured; we make wines that we want to drink.”

One of the most exclusive experiences of the weekend was a private five-course dinner hosted by Château de Pommard Winemaker Paul Negrerie, held at a secluded island residence. Guests were welcomed with a Veuve Clicquot La Grande Dame Champagne reception before savoring dishes by Chef Robert Sisca of Boston’s Bistro du Midi and The Banks Fish House. The dinner featured Clos Marey-Monge Monopole 2022 & 2019, Cuvee Nicolas-Joseph 2019, Cuvee Grands Esprits 2020, and Cuvee Emilie 2022. Negrerie shared stories of Château de Pommard’s rich history, which dates back to 1726, and how its diverse soils produce some of Burgundy’s most expressive Pinot Noir. Reflecting on the geological diversity of the vineyard and how it influences the Pinot Noir wines and what it is like to work at Château de Pommard and be a part of a living legacy shaped by generations, from monks to noble families, who cultivated the 20-hectare vineyard known as Clos Marey-Monge, Negrerie states “this “Clos” is composed of seven distinct terroirs, each with unique soil characteristics that produce a diverse range of cuvées. Beyond its geological diversity, Clos Marey-Monge is also a 20-hectare protected area, farmed according to organic and biodynamic principles, reflecting the estate’s deep commitment to sustainability and environmental stewardship. One of the most remarkable things about the Clos is the diversity and quality of its limestone, which has a profound impact on the character of the tannins in our wines, ranging from silky and smooth to velvety or more structured and robust.”

During the intimate dinner, guests enjoyed the 2022 and 2019 Clos Marey-Monge Monopole, Cuvée Nicolas-Joseph 2019, Cuvée Grands Esprits 2020, and Cuvée Emilie 2022. Each cuvée was carefully selected showcasing the most recent vintage and reflecting Negrerie’s personal favorites. “It’s always a pleasure to share different cuvées from the Château with wine enthusiasts, and to explain how the vintage has shaped the wines this year, as well as highlight the unique characteristics of each cuvée,” remarks Negrerie. 

Discussing how the wines paired with Chef Robert Sisca’s menu, and the experience of presenting them to guests in the private island setting, Negrerie states “I truly love this kind of experience — sharing our passion for wine and food in an intimate dinner setting is always a special moment. I’m convinced that creating and sharing these experiences with someone like Robert brings genuine joy to people. I met Robert just a few days before the dinner, and I knew instantly it would be a perfect match. Within five minutes, we were already exchanging — me with my Pommard, and him with his incredible Wagyu beef. Every pairing that evening was spot-on, but one unforgettable moment was the seared foie gras paired with our 2019 Clos Marey-Monge Monopole — it was simply magnifique.”

Robin Kelley O’Connor, wine specialist and RKO Vine Global Wine Consultant has attended the Nantucket Wine & Food Festival over the past decade. He has taught for the Institute of Masters of Wine, was an instructor at Cornell’s School of Hospitality Management and the Culinary Institute of America, and served as President of the Society of Wine Educators. Discussing the wine literacy of attendees at the Nantucket Wine & Food Festival, he states “There is great curiosity. You have people who come here who are genuinely interested in the wines of the world. The festival is very representative of the wines of the world. There are wines from Chile, Argentina, South Africa, Uruguay, New Zealand, Australia, Germany, Italy, France, Portugal, Spain, Switzerland, England, Hungary, and Israeli wines have been there in the past. The range of offerings from dinners to private home tastings are proof of the pudding. It shows how much people want to learn. I am overwhelmed with joy to meet so many different winemakers from so many different countries and learn their philosophy of wine growing, wine making, and influences.”

During the festival, O’Connor attended The Saints” Bordeaux Luncheon at American Seasons Restaurant led by educator Philippe Newlin. The lunch featured the wines of Saint-Émilion, Saint-Estèphe, and Saint-Julien — expertly paired with cuisine by Chef David Charrier (Michelin-starred Les Belles Perdrix at Château Troplong Mondot) and Chef Neil Ferguson of American Seasons. Guests enjoyed rare pours including the Pagodes de Cos 2016, Château Cos d’Estournel 2010, Château Lagrange 2009 & 2018, and Château Troplong Mondot 2016 & 2019. O’Connor states, “Bordeaux are wines for food, not wines for Monday Night football. Properties like Cos, Lagrange, and Troplong Mondot are all honoring tradition, but they are all very innovative now. The world cannot wait 10 years to drink a wine any longer; that era is over, except for a few collectors who are young and can wait 15-20 years. The modern style winemaker is to make a wine that, while it may not be perfectly mature, is very drinkable younger. These top chateaux are doing a great job of bringing us pleasure in the bottle with younger vintages.”

O’Connor attended the Domaine du Cellier aux Moines Burgundy Wine Tasting at a private island residence for an exclusive tasting with Guillaume Marko of Domaine du Cellier aux Moines, one of France’s top 50 winemakers. Marko guided guests through the storied history of his estate, founded circa 1130 in Givry, Burgundy, and showcased a selection of wines from top Premier Cru plots, including the Givry Premier Cru Clos du Cellier aux Moines, Mercurey Les Margotons, Puligny-Montrachet Premier Cru Les Pucelles, Chassagne-Montrachet Premier Cru Les Chaumées, and Santenay Premier Cru Beauregard. Marko also poured newer vintages from Domaine Mont Bessay En Bessay Juliénas, while sharing insights from his background working with Burgundy legends like Domaine de la Romanée-Conti. This was an intimate, transportive tasting that celebrated the depth of Burgundian terroir.

Discussing the secret to curating a great wine tasting lineup, O’Connor states, “Curating the tasting is naturally about going from strength to strength. It’s about building a crescendo—starting with lighter structured wines, moderate, and moving to full-bodied blockbusters. At Italian Wine Merchants, I curated tastings weekly for three years—about 40 to 44 a year. We’d plan tastings a month out, not just the week of, with 10 wines. It takes a lot of experience and years to get it right; it takes trial and error to get it right. It doesn’t happen overnight. Besides Italian wines, we had a great lineup of Burgundy, Bordeaux, Rhône, and La Rioja. Same when I curated tastings at Sherry-Lehmann that started in March 1934 on Park Ave and 59th St. It is about getting the vintage cadence right and structure from medium to full body or light to full body, and always keeping that in mind with the balance of acid and the vintage expression. You want to sell wine too, so you want the tasting to be both educational and exciting.”

Another intimate dinner at a private island residence was the Iconic Italian Wine Dinner that transported guests to the Italian countryside, as they dined on a five-course menu celebrating the country’s finest wines and flavors. The dinner paired iconic Italian wines with dishes created by legendary Chef Lydia Shire of Scampo in Boston and Chef Maura Kilpatrick of Sofra in Cambridge. Guests began the evening with bubbles and canapés, followed by expertly paired courses featuring wines such as Ca’ del Bosco Cuvée Prestige Edizione 45, Franciacorta, 2017 Livio Felluga Abbazia di Rosazzo, Friuli,  2019 Poggio di Sotto Brunello di Montalcino, Tuscany, 2009 La Spinetta Starderi Barbaresco, Piedmont,  2020 Vietti Lazzarito Barolo, Piedmont, and Vallepicciola Invecchiata Grappa, Tuscany.

Photo Credit: Courtesy of Scampo

O’Connor attended the dinner, stating, “It was fabulous—held at Bill and Jackie Cogan’s house. Lydia is incredible—she fed everyone to death! The lineup was amazing: Ca’ del Bosco Cuvée Prestige no better sparkling wine in Italy, Livio Felluga no better white wine producer in Italy, Poggio di Sotto Brunello top 3 favorite Brunello love every single thing they make and adore their wines, Giorgio Rivetti’s La Spinetta Barbaresco 2009 (Giorgio has been a hero forever love his wines), and the 2020 Vietti Lazzarito Barolo.” “I didn’t select the wines, but I said at the beginning of dinner how lucky was I—all my favorite Italian producers,” states O’Connor. “I love every wine on the list. The pairing with Lydia’s dishes—amazing. She is so hilarious. The Barolo was served with lamb chops. No one does it like Lydia—she pulls it off with perfection.”

The dinner showcased O’Connor’s favorite wines of the weekend, the 2020 Vietti Lazzarito Barolo, a wine with deep structure, complex aromatics, and long aging potential that represents one of the last vintages crafted by Luca Currado Vietti who represented one of the last great independent family-owned Barolo estates and continued the family legacy with his wife, Elena Currado Vietti. Luca brought modern precision to Vietti’s already outstanding traditional winemaking and became internationally respected for crafting Barolos of purity, elegance, and age-worthiness. In 2016, the Vietti family sold the estate, but since the sale, Luca and Elena Currado have embarked on new wine projects in Piemonte, ensuring their visionary contributions to the region will continue. “I have an emotional attachment to the Corrado and Vietti family what they have been doing for so many generations,” reflects O’Connor. “Knowing this is one of the last vintages they made before selling—it feels like the end of an era. Vietti will still be making great wines. I love Barolo known as the king of wines. This beautiful Nebbiolo grape 100 percent and in the mountains almost looking at the Alps from where the winery is located. You are surrounded by magical beauty. You have a full-bodied majestic wine with so many exotic smells, aromas, and taste. Barbaresco is the queen of wines. I’ve been lucky to taste Vietti wines back from the 1940s. I know how well these wines can age. The wines go well with really heart dishes and cheese; need something to match the heartiness. Barolo is one of the most full-bodied wines in the world. I was lucky to present and this wine was served with Lydia’s lamb chops and she pulled the dish off with perfection.” 

Photo Credit: Château Angelus

The festival’s finale was an opulent Château Angelus Bordeaux Dinner, celebrating this Premier Grand Cru Classé “A” estate. Yves de Launay led a guided tasting of five vintages of Château Angelus and Le Carillon d’Angelus, each paired with a five-course menu by Chef Ed Cotton of NYC’s Jack & Charlie’s no.118. Set in an intimate private residence, the evening opened with Veuve Clicquot La Grande Dame and highlighted the exceptional structure and beauty of Château Angelus — one of only four estates to hold Bordeaux’s highest classification.

Photo Credit: Courtesy of Château Angelus“Returning to the Nantucket Wine & Food Festival for the second consecutive year was a true pleasure for Château Angelus,” states Yves de Launay, Executive Vice Presidents of the Americas for Château Angelus. “The festival’s sophisticated and wine-savvy audience makes it a natural setting for us to share our wines. We were honored to host an intimate, elegant dinner in a beautiful private home featuring a vertical tasting of Château Angelus for guests from across the U.S. We were also thrilled to introduce our new wine, Tempo d’Angelus, during another lively and memorable lunch. Nantucket continues to be a unique and resonant stage for meaningful wine and culinary moments.”

Photo Credit: Greydon House

During this year’s Nantucket Wine & Food Festival, many attendees made their home base at some of the island’s most sought-after luxury hotels — each offering its own distinctive style, amenities, and atmosphere. From secluded waterfront escapes to chic downtown hideaways and family-friendly grand resorts, here’s an inside look at the properties where festival guests stayed: The Wauwinet, Greydon House, and The Nantucket Hotel & Resort.

Greydon House
Perfect for those who want to stay in the heart of it all, Greydon House combines historic charm with modern sophistication. Situated just steps from Nantucket’s best boutiques, galleries, and top restaurants, this boutique hotel occupies a beautifully reimagined Greek Revival building with interiors crafted by famed design firm Roman and Williams. Each of the 20 guest rooms and suites is unique, layered with rich textures — think shiplap walls, nautical lighting, vintage artwork, and a curated blend of bespoke and antique furnishings. Luxurious bathrooms feature marble vanities, plush towels, and walk-in rain showers. A favorite among design lovers and culinary explorers alike, Greydon House also offers a cozy library lounge, complimentary bicycles, and wellness partnerships with local yoga and fitness studios. Its acclaimed restaurant, Via Mare, is a buzzy spot for inventive Venetian-inspired small plates and artful craft cocktails — a perfect place to gather post-festival events. For a chic, walkable base with plenty of character, Greydon House delivers.

 17 Broad St, Nantucket, MA 02554

Photo Credit: Wauwinet

Wauwinet
A perennial favorite among discerning travelers, Wauwinet is Nantucket’s most exclusive waterfront retreat. Nestled where Nantucket Bay meets the Atlantic Ocean, this Relais & Châteaux property feels like a refined country estate by the sea. The inn’s 32 elegantly appointed guest rooms and freestanding cottages embrace an understated coastal aesthetic — crisp whites, natural textures, and artisan touches — with many offering sweeping views of the water, lush gardens, or both. Guests can enjoy private beach access on both bay and ocean sides, along with complimentary bicycles, stand-up paddleboards, kayaks, and curated experiences such as daily bay cruises aboard The Wauwinet Lady. Dining at the award-winning TOPPER’S is a destination unto itself, where a celebrated wine list and seasonal New England cuisine are enjoyed indoors or alfresco on the terrace. For those seeking privacy, tranquility, and impeccable service during festival week, Wauwinet offers an unparalleled escape.

120 Wauwinet Road, Nantucket, MA 02584

The Nantucket Hotel & Resort
Offering the island’s only year-round full-service resort experience, The Nantucket Hotel & Resort provides a warm and welcoming home base just two blocks from the harbor and Main Street. Housed in a grand 1891 landmark building, the property marries historic architecture with modern luxury across a range of accommodations, from cozy hotel rooms to expansive multi-bedroom suites and private cottages — ideal for couples, families, and groups traveling together for the Wine & Food Festival. Resort amenities include two heated outdoor pools, a seasonal spa, state-of-the-art fitness center, yoga and wellness classes, and a popular Kids’ Club. The hotel’s signature Breeze restaurant and outdoor terrace is a lively gathering spot, offering fresh coastal fare, handcrafted cocktails, and live music on select evenings. Guests also enjoy complimentary shuttles to nearby Jetties and Surfside beaches, making it easy to blend festival events with classic island relaxation. Known for its gracious hospitality and vibrant atmosphere, The Nantucket Hotel remains a beloved choice for festival attendees.

77 Easton St, Nantucket, MA 02554