Greydon House is Nantucket’s newest boutique luxury hotel, an independent 20-room property that opened October 1st. A guesthouse and eatery on the continuum of Nantucket history, the hotel weaves the warmth of a village inn with the relevance for today’s generation of world traveler. Designed by Roman and Williams, the hotel will feature public spaces for dining, imbibing, and relaxing.
Formerly the home of a local doctor, one half of the hotel’s fac?ade is the original building dating back to the 1850s, now connected to a new structure. Greydon House’s design by Roman and Williams embraces the layered, global history of this destination. Greydon House’s design is unique to Nantucket, an instant classic that honors the island’s rich global past but connects to its relevance today.
A true guesthouse, check-in and service will be humble and gracious. Hosts will be steeped in traditional hospitality training as well as less conventional approaches to anticipate guests’ every need; staff will be comprised of knowledgeable island insiders passionate about sharing the narrative of the hotel and Nantucket.
Owned by Faros Properties, the hotel is a celebration of Nantucket’s prosperous past, serene present, and enduring appeal. With a name that reflects Nantucket’s affectionate moniker “Grey Lady of the Sea” as well as the Old English name for, ‘child of the greyhaired one,’ the hotel is a den of imaginative antiquity.
A menagerie of detail is present in every space of the hotel from the layered design, to guest room names to classic American cocktails, and all is overseen by a knowledgeable staff passionate about sharing the narrative of Nantucket and the hotel. Evocative of fragrance and folklore, the hotel’s gardens will inform the onsite restaurant and bar. Rates start at $600 per night.
The Restaurant & Bar at Greydon House is the hotel’s restaurant and will serve progressive American cuisine with European undertones, reflective of the character of the hotel.
Joining the team as Executive Chef is Marcus GleadowWare, who has over 20 years of experience working in Michelin star restaurants in both Europe and the US. The hotel restaurant will feature a repertoire of New American cuisine highlighted by the purity of local seafood and ingredients on or surrounding the island.
The menu will feature playful twists on New England classics, underscored by the Chef’s precision, elegance and exacting techniques, evidence of his classic European training.