Local, fresh, sustainable—these are the watchwords of the Nantucket dining scene. Scallops, clams, and fish are caught in the surrounding waters. Chocolate covered cranberries are from the island’s bog and don’t miss the Bartlett tomatoes that appear on many menus. Locally made Triple 8 Vodka and Cisco Beers nicely compliment dishes like smoked bluefish paté. Much of the island closes shop for a few winter months, and like everyone else, chefs and mixologists use the time to travel. That worldly influence can be seen on menus and helps contribute to the unique flavors of the island.