On the final night of our visit to see Sean and Sue, we went to Oran Mor, a restaurant they had been wanting to try. Good luck for us to have visited when we did.
The restaurant is a series of small rooms upstairs in an old converted house near the water in Nantucket Town. As elsewhere, the crowd was a little stuffy and we heard multiple people marvel at Sean's extended, pointy goatee (Sue calls him, alternately, Mr. Whiskers and ZZ Top), wondering if he was "in a rock and roll band."
Maybe to shake off the threatening clouds of formality, someone suggested ordering a lot of things and sharing them so that we all wouldn't be marooned, alone, in our personal three-course islands.
My favorite dish of the night was this: Hudson Valley foie gras served with toasted brioche and (I think I'm remembering this correctly) balsamic-pickled brandied cherries. Usually, foie gras is just so smoooth I find it hard to like, but here it was served with just the right combination of flavors and texture. The rich, buttery brioche was nice and toasty on the outside but still yielding and bready on the inside, and the unusual boozy piquancy of the cherries totally worked with it.
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