• Rick Erwins Slide 1
  • At the Bar
  • Rick Erwins Slide 4
  • Rick Erwins Slide 2
  • Rick Erwins Slide 3
  • Brunch 2
The man behind Nantucket

The man behind Nantucket

It was, perhaps, inevitable that Rick Erwin would open Nantucket Seafood Grill in April of 2010. After all, his West End Grille was already a huge success in downtown Greenville, garnering many national culinary awards. So when a good friend approached him with the idea of fulfilling a niche by opening a premier seafood restaurant in Greenville, Rick couldn’t say no. "It was obvious to me right away, because there was nothing else like it out there. This was a perfect opportunity to fill a gap in the downtown Greenville dining experience.”

Rick was born and raised in Greenville, SC, and for as long as he can remember the restaurant business was in his heart. "I got my first job in this business when I was 14 years old and I haven’t looked back, ” Rick says. "I feel incredibly blessed to do what I truly love—which is to give my customers an outstanding dining experience.” Because of his commitment to unparalleled service and the highest quality food, it’s not surprising that Rick’s customers are repeat dining guests. "Everything centers around the customer. Our team here at Nantucket is incredible. Every member of our staff is focused on one thing: exceeding customers’ expectations.”More »


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Freshest Seafood in Town

Freshest Seafood in Town

If you know anything about Rick Erwin you realize that he doesn’t do anything half-heartedly. He gives it his all…then he gives it a little bit more. Nantucket Seafood Grill reflects Rick’s passion and unwavering commitment to quality. The menu at Nantucket offers only the freshest seafood you can find. "We have trusted partners on both coasts who deliver our seafood daily.” So, virtually every night Nantucket guests can count on a choice selection of grouper, swordfish, halibut, Boston cod, and tuna—as well as other seafood fare and offerings, such as Maine Lobster, on a seasonal basis.

For those who prefer something other than seafood, Nantucket offers Rick’s signature filets and mouthwatering cuts of meat that have won him wide acclaim at his West End Grille restaurant on Main Street. To top it off, Nantucket features a long list of fine wines to perfectly compliment whatever dish his guest select. Nantucket also keeps an eye on sustainability by only offering selections from healthy oceans that are not being over-fished or compromised in any way. More »

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Find a Table

Find a Table

We invite you for an extraordinary evening of dining that you’ll never forget. It’s easy to reserve a table online or by calling us at 864.546.3535

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  • Bar Hours|Monday - Sunday: 4pm until
  • Restaurant Hours|Monday - Sunday: 5pm until
  • Brunch Hours|Sunday: 11am until 3pm
  • Valet parking available.
    Please inquire about special occasions outside of normal business hours
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Chef's Features:

  • Fried Green Tomatoes - $8

    Stuffed with Split Creek Farm Goat Cheese and served with a Three Pepper Jelly
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  • Live Maine Lobster - $23 Per Pound

    Steamed with Champagne, Butter, Shallots, and Orange Zest | EDIT

  • Stuffed Whole Flounder - $29

    Stuffed with Blue Crab and Topped with Buttered Bread Crumbs and a Lemon Caper Brown Butter | EDIT

  • Niman Andouille Crusted Redfish - $26

    Served with a Crawfish Creole Sauce and Whipped Potatoes
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  • Mahi Mahi "Black and Blue" - $23

    Topped with Danish Blue Cheese Butter and Caramelized Onion, served over Pepper Jack Grits
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  • Grilled Niman Ranch Pork Chop - $23

    Finished with an Apple Bourbon Glaze and served over an Eden Farms Berkshire Bacon and Leek Bread Pudding with a Smoked Pecan Cream | EDIT

  • 2010 Nobilo Icon Sauvignon Blanc - $34

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  • 2010 Clos du Bois Chardonnay - $32

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  • 2009 Simi Pinot Noir - $42

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  • 2008 Robert Mondavi Merlot - $39

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  • 2008 Mt. Veeder Cabernet Sauvignon - $64

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WINE LIST
 

Meet the Chef

Wade had his first introduction to the culinary industry at the age of 17 and grew by leaps and bounds in the culinary industry. Today Wade serves as the Executive Chef for Nantucket Seafood Grill and is responsible for all kitchen operations and menu development. Wade offers a unique perspective for seafood presentation and is highly committed to using only the finest and freshest ingredients available on his menu.