Located in the heart of town on Broad Street, Dune is always fun, friendly, and fresh. Three distinct dining rooms offer feelings of relaxed sophistication, with loads of light when the sun is still shining or comfortably lit lounging while dining after dark. The restaurant is complete with a breezy patio area just outside, perfect for food and drink no matter the weather. And, new this season, are tables just outside on the sidewalk. We not only enjoyed our meal from here, but also took in some of the best people- watching Nantucket has to offer.
With more than 20 years of industry experience under his belt, Chef Michael Getter knows how to work every angle of the restaurant. A graduate of Culinary Institute of America, he has catered for thousands in a sitting and at just 21 years of age was put in charge as executive chef of the island hotspot 21 Federal. From there he took on the role of chef/owner at the acclaimed American Seasons, received the Wine Spectator Award of Excellence for his talents as a Sommelier, and worked briefly as executive chef of MAX Ultimate Foods, one of Boston’s premier catering companies. His cuisine has been praised in Bon Appetit and Gourmet.
Chef Getter has assembled a crack team for Dune: Chef de Cuisine Joseph Ranstatler, Sous Chef Andres Titus, and Cocktail Master Joshua Loughlin. At Dune, ultra-fresh and hyperlocal ingredients combine with expert technique to allow the quality of every dish to shine as bright as can be. This was evident in every dish we had, but especially so in our starters.