Nantucket cuisine is largely based on impeccably prepared, locally raised foods, and an influx of chefs from Boston (Gabriel Frasca and Amanda Lydon at the Straight Wharf), New York City (Sfoglia's Ron and Colleen Suhanosky), California (Jeff Worster at Black Eyed Susan's), and Virginia (pastry chef Serge Torres at Topper's) continues to fuel the island's vibrant restaurant scene. But you can't eat, wait in line for, or probably afford four-course dining at every meal, which has fed two trends: ethnic restaurants and gourmet take-out food. Until Harbor Wok, the island's first Chinese restaurant, opened in summer 2008, residents and visitors ordered delivery from the mainland to satisfy their cravings for fried pork dumplings and crispy spicy beef. And El Rincon Salvadoreño's debut in spring 2008 brought authentic Salvadoran food (including great seafood dishes) to midisland (17 Old South Rd.; 508-332-4749). For picnic supplies, head to Provisions. A longtime Nantucket staple, it was purchased in 2008 by Amanda Lydon (chef and part owner of neighboring Straight Wharf) and her partners. Lydon updated the menu, but was careful not to tinker too much with the Turkey Terrifica sandwich of brined roast turkey, stuffing, cranberry sauce, and mayo on fresh Portuguese bread that has an almost cultlike following (3 Harbor Sq.; 508-228-3528). When dressing up and going out to dinner is too much trouble, follow the island's top chefs to Pi Pizzeria for wood-fired, thin-crust, Neapolitan pizza (takeout is available); try the Great Italian, which is topped with sausage from Esposito's in New York City, Applegate Farms pepperoni, San Marzano tomatoes, peppers, and onions (11 West Creek Rd.; 508-228-1130; pipizza.com). For DIY options, pick up fresh pasta, sauces, antipasti, breads, wines, pastries, and homemade gelato at Tutto Sfoglia, a spin-off of Sfoglia restaurant (49A Pleasant St.; 508-825-9900; shoptuttosfoglia.com); island produce, prepared foods, and ready-made salads from Bartlett's Farm Market (33 Bartlett Farm Rd.; 508-228-9403; bartlettsfarm.com); or, grab a bag of steamers, fried clams, or fixings for an entire clambakeincluding chowder and boiled lobsterfrom the island's best seafood market, Sayles Seafood (99 Washington St. Extension; 508-228-4599; www.saylesseafood.com). Don't want to do the work? Arrange a catered clambake on the beach by the Nantucket Clambake Company (508-228-9283; nantucketclambake.com).