Nantucket hot spot The Nautilus is opening a location in the Seaport

NP4 will debut in 2020.

The Nautilus in Nantucket
The Nautilus in Nantucket. –The Nautilus

A little slice of Nantucket is coming to the Seaport next year.

NP4 (Nautilus Pier 4), an offshoot of The Nautilus in Nantucket, is scheduled to open in a 4,827 square-foot space at the Seaport’s Pier 4, a nine-story boutique condo from development firm Tishman Speyer. While the restaurant won’t open until the second quarter of 2020, the original concept already has a strong following.

Open since May 2014, The Nautilus has racked up accolades for its New England-rooted, globally-influenced fare, landing on Boston magazine’s Best of Boston list in 2018 and making appearances in the New York Times, The Wall Street Journal, and Travel + Leisure. At the helm is chef Liam Mackey, beverage director Clinton Terry, and sommelier Stephen Bowler, all of whom also own and operate another Nantucket standby, restaurant and music venue The Gaslight.


While details of the menu at NP4, which will be a stone’s throw from the Institute of Contemporary Art and the Harbor Walk, haven’t been announced, a press release indicated that menu favorites from Nantucket would be coming to the Boston outpost — which means diners might find dishes like tempura east coast oyster tacos, Vietnamese beef tataki salad, and lobster tostadas. Terry’s cocktail lineup at the Nantucket location is a balanced mix of classics and creative inventions, like Clinton’s Lost Loves with bourbon, purple basil, lemon, and spicy ginger, while Bowler’s wine and sake menu is a fun list broken down into categories like orange juice and skin ferments, sparkling pet nat, and “wines from people and places we love.”

The Nautilus team
(l to r): Beverage director Clinton Terry, sommelier Stephen Bowler, and executive chef Liam Mackey at The Nautilus in Nantucket. —The Nautilus

In a press release, Bowler said that the Nautilus team is thrilled to be a part of Pier 4 and the Seaport neighborhood.

“The sense of place, the waterfront location, the legacy as a culinary destination and the future potential of the area make Pier 4 a perfect place to expand our Nantucket restaurant,” said Bowler. “The buzz in the area is palpable and we hope to amplify it by bringing to Boston’s waterfront everything that makes our island restaurant special — the atmosphere, the service, the cocktail program, the wine list and, most importantly, the food that people have been lining up for on Nantucket for over five years.”


Joining NP4 in the Pier 4 space is Woods Hill, a farm-to-table restaurant from restaurateur Kristin Canty, who currently runs The Farm at Woods Hill in Bath, N.H. Earlier this year, Canty shared her excitement with, saying that Pier 4 is “an iconic space,” and that the restaurant will focus on organic, sustainable ingredients used to create family-style suppers and shared plates.

In the meantime, locations of the fast casual Greek spot GreCo. and the bakery and cafe Tatte have already opened within the Pier 4 development. Stay tuned for more updates on NP4 and Woods Hill as they are announced.

NP4 at Pier 4; 300 Pier 4 Blvd., Boston; opening in 2020;