About Fifty-Six Union
It all started back in January of 2000. A property housing a business called the Cranberry Cove, and previous to that, the Elegant Dump Diner, was purchased by Wendy & Peter Jannelle. They now agree that their restaurant, Fifty-Six Union, is just Simply Elegant.
With a vision and hard work, the Jannelles have created a "'welcoming atmosphere' at their 'informal' Eclectic bistro just outside of Downtown with a 'chic' yet warm and antiquey interior and a pleasant patio out back..." Zagat Survey, 2002.
Having nine years under their belt, Fifty-Six Union has created a menu which they describe as "Global", featuring signature dishes such as Peter's famous curried mussels. "It is little wonder patrons-in-the-know wax eloquent over Fifty-Six Union's Curried Mussels both on-island and off, as the dish with its silky Yellow Thai Curry Broth and hidden mound of texturally comforting Scallion and Ginger Rice is truly one of which lasting memories are made." Nantucket Today, Nov./Dec. Issue, 2003.
Fifty-Six Union appears small to passers-by. However, there are two dining rooms inside, and protected alfresco dining outside along with a private Chef's Table, "table 56". The Bistro Bar room can accommodate up to 50 guests and is usually the more lively place to dine. The Garden Room can seat up to 32 guests and is used quite often for private dining receptions in the off-season. The patio dining is for 38 guests, and has a private table in the garden. "Just off this patio dining area is one of the best family finds on the entire island's dining scene - a privet-hedged and grassed play area for children with boundless energy to enjoy while their parents relax and no doubt discover sophisticated dining with kids in tow need not be an oxymoron at Fifty-Six Union." Nantucket Today, Nov./Dec. Issue, 2003.
One amazing feature about Fifty-Six Union is that the restaurant is open Year-Round. Peter changes the menus seasonally, replacing such items as the Diver Sea Scallops for the succulent Nantucket Bay Scallops. Signature Espresso Martinis are always on the menu and an extensive 150 bottle wine list "has a bottle for all palates and pocketbooks..." Boston Herald, August 2, 2002.
The Chef
Peter Jannelle is the Executive Chef and Co-owner of Fifty-Six Union. He is a graduate of the Culinary Institute of America in Hyde Park, New York. Along with a stint working for Holland America Cruise lines he has worked in restaurants in Arizona, Connecticut,Massachussets and Vermont. His love for the Island has kept him mostly working in the kitchens of Nantucket. In January of 2000 he and his wife Wendy purchased what was the former Cranberry Cove Restaurant and have transformed it into Fifty-Six Union. They are celebrating the beginning of their tenth season.