The Seagrille Restaurant has led the way for the mid – island restaurant scene, entering its 21st year. It is a favorite with locals and seasonal visitors alike. Specializing in local and fresh regional fresh seafood, the Seagrille, serving lunch and dinner, offers something for everyone.

Famous Nantucket quahog chowder, delicious lobster bisque, bouillabaisse, Day Boat Cod, along with pastas and breads made daily at “The Grille” are some of the restaurant's staples. These favorites, along with many others are the reason that the SeaGrille has been the recipient of many Cape Cod Life and Inquirer and Mirror “Best of” awards as well as Boston Magazine “All New England” mention.

The Seagrille Restaurant has led the way for the mid – island restaurant scene, entering its 21st year. It is a favorite with locals and seasonal visitors alike. Specializing in local and fresh regional fresh seafood, the Seagrille, serving lunch and dinner, offers something for everyone!

Chef/owners EJ and Robin Harvey take pride in fresh, quality ingredients, an inviting atmosphere and dedicated staff that are awarded to quests with a visit to “the Grille”. The Harvey’s predicate the business successes on the team approach they build with their staff.

Zack Lindsay is the Seagrille’s Front of the House and Beverage Manager. Zack has a business degree from Nichols College and has recently worked at the Brotherhood of Thieves on Nantucket and Slightly North of Broad in Charleston, S.C. He also is a sales representative for Atlantic Distributing. Tucker Harvey has recently taken over as Chef de Cuisine. Tucker is a Culinary Institute graduate and has spent the past few years working at the Hula Grill in Maui, H.I. and Hanks Seafood in Charleston, S.C. Tucker has been working with his father, EJ since the age 15 and understands the importance of quality and consistency which has been the backbone of the Seagrille.

Calling Nantucket home is something the Harveys take pride in and is why they are always willing contributors to the local community. Located mid-island, the Seagrille has plenty of parking and has become a choice for many.


E.J. and Robin Harvey lease the Seagrille and begin to build the business. The philosophy is to appeal to summer visitors and the year round population through consistent fresh, local seafood whenever possible joined with warm, personal service.


The Harvey’s bought the building from Larry B. Whelden. This provides the security to begin a series of upgrades to the property.


Neighborhood friend Ron Winters does a major renovation to the existing bar area.


Ron Winters guides a dining room renovation along with a local decorator who assists with the upgrade.


Zack Lindsay joins the Seagrille after working a number of years with Robin and E.J. and returning with a fresh experience from Charleston S.C. to become the Front of the House and Beverage Manager.


Jeff Schneider and crew installed new and long over due dining room lighting.


Four years after graduating from the Culinary Institute of America, and doing some seasonal work in Maui and Charleston, Tucker Harvey makes the year – round jump to Chef de Cuisine.

The Seagrille undertakes an exciting Patio renovation with help from Ron Winters and crew. Extending the availability for outdoor seating and providing a new function space is a great addition!

Restaurant in NantucketE.J. Harvey - Chef/Owner

E.J. was born and raised in Newport, RI. Growing up, E.J.’s father Gene was always involved with the restaurant business. Therefore E.J. decided at an early age that he would follow in his footsteps. After high school he attended and graduated from the Culinary Institute of America’s class of 75’. E.J. spent his early years working for Rock Resorts Corp and was fortunate to work under some very experienced and knowledgeable chefs in resort towns such as Jackson Hole, WY, Caneel Bay, USVI and the Woodstock Inn in VT. EJ left Rock Resorts in 1982 to become the Chef of the Jared Coffin House on Nantucket. He moved his new family to the island and was at the Jared until 1985 when he opened E.J. Harvey’s Island Restaurant with his wife Robin. The Harvey’s ran E.J.’s until 1991 when they opened The Seagrille that they have run for over 20 years. E.J. is also a managing partner of the Brotherhood of Thieves. He runs a very successful catering business and had his famous quahog chowder featured on the Martha Stewart Show. A very talented chef, a mentor to many, E.J. has made a name for himself as one of the most respected restaurateurs on Nantucket. When he is not on his new love the “86” (a 26’ down-easter) he can be found spending time with his children and grandchildren whom he adores!

Tucker Harvey - Chef de Cuisine

Tucker Harvey began his restaurant career at age 15 bussing tables at the Seagrille. After one season of working in the front of the house and observing the kitchen and crew, he felt something pique his interest. When given the opportunity to move to the kitchen, Tucker started in the pantry station preparing salads and desserts. The following year he began the 2-year Culinary Arts Program at the Nantucket High School under the direction of Chef/Instructor Bob Buccino. In 2006, after graduation, Tucker attended the Culinary Institute of America. During that time he did his externship at the Hula Grill in Maui, HI. Tucker graduated from the Culinary Institute in 2008 with an Associate’s Degree in Culinary Arts. Tucker worked his summer/fall season on Nantucket under the careful eye of his father Chef Harvey. During the winter/spring Tucker worked at Hank’s Seafood in Charleston, S.C. Tucker has returned to the island full time and has taken over as Chef de Cuisine of the Seagrille kitchen. If the surf is up you can find Tucker in the early morning hours at Cisco or Madaquecham beach!

Zack Lindsay - General Manager

Zack has been working in the food and beverage industry for nine years. Currently the Front of House and Beverage Manager at the SeaGrille, he grew up in Enfield, Connecticut, and earned a Bachelor’s degree in business management from Nichols College. Zack began to develop his extensive knowledge of wine in 2003 while managing Horse Ridge Cellars, a private wine storage facility in Stafford Springs, Connecticut. In 2006, he started working for E.J. and Robin Harvey at the SeaGrille: bartending, hosting, catering events and learning the ins and outs of the restaurant and catering businesses. After graduating from Nichols in 2007, Zack played professional ice hockey in the Mid-Atlantic Hockey League. He then moved to Charleston, South Carolina, in 2009 and expanded his food and beverage knowledge working at Slightly North of Broad of the Maverick Southern Kitchen Group. In 2010, Zack moved back to Nantucket and began working as a sales representative for Atlantic Importing Company, selling beer, wine and spirits on the island while bartending at the Brotherhood of Thieves. He returned to the SeaGrille in the fall of 2010 and looks forward to furthering its reputation as one of the island’s finest restaurants.