Cape Cod Travel Guide-Spring/Summer 2006
"On the edge of busy Nantucket Town, proper you'll find a restaurant with a playful attitude. Its banquettes are laden with throw pillows covered in martini glasses,& playing card fabric. Veronica, a life-size doll dressed in Red Sox garb, greets diners from her seat at a bistro table. Pale yellow walls reflect the flicker of candlelight. Chef Peter Jannelle's global cuisine favorites,curried mussels, clams casino, pan seared tuna, Javanese spicy fried rice and Nantucket bay scallop tacos, all are enhanced by his wife Wendy's welcoming front-of-the-house persona. In warm months, patio dining
(with an adjacent childrens play area.)
An outdoor Chef's tasting table may be enjoyed. Open for dinner nightly year-round."
Fodors travel Guide 2005
"You can tell there's a playful spirit at work here, just from the overdressed mannequin usually propped up at a cafe table out front. That party-time spirit extends to the rear patio, where kids actually have their own play corner. Peter Jannelle's cuisine, however, is as adult and "serious" as can be: his mussels in a mild Thai curry broth, for instance, are as good as they come, and his Javanese spice fried rice packs a wallop. You can tell he has been around, and happy patrons get to go along -- the lucky ones -- with a personalized tasting menu served at the chef's table in the garden". AE, MC, V. No lunch.
-Fodor's
Cape Cod Travel Guide
"Fifty-Six Union (56 Union Street) opened in February 2000 and is well on its way to becoming an island legend. Chef and owner Peter Jannelle (spouse Wendy Jannelle works the front room) has created a fine menu of 'global cuisine' that relies upon the inspired use of local and imported ingredients and spices." Fall/Winter 2003
Getaway Guides: Nantucket Dining Spots:
"Chef-owner Peter Jannelle and his wife Wendy offer light, healthy global fare in this casually elegant eatery located...on the outskirts of downtown...Tourists rarely find the welcoming place, which seats about 100 in a pair of dining rooms set with nicely spaced white-clothed tables flanked by black windsor chairs."
Dallas-Fort Worth Star-Telegram, "Feasting on Nantucket" Sep. 28, 2003:
"Wendy is the smiling face who greets you at the front door of this relatively new (opened in January 2000) fine restaurant featuring global cuisine, while Peter, a 1978 graduate of the Culinary Institute of America, runs the kitchen...It is hard to choose what to have here, as everything is beautifully balanced in flavor and perfectly prepared and presented. Some of the autumn appetizers include Parma prosciutto-grilled fig with white truffle oil; Southwestern Caesar salad with corn-bread croutons, asiago cheese and roasted poblanos; and oysters on the half shell with spicy sesame seaweed, tobiko caviar and traditional mignonette."