This week, Dan Delaney of VendrTV visits legendary lobster roll stand Red's Eats in Wiscasset, Maine. The meat isn't mixed with mayonnaise or celery like other lobster rolls, but simply piled high onto a buttered, grilled roll, with melted butter on the side. They also serve crab rolls, fried haddock, fried clams, and burgers. Watch the video after the jump....
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The best lobster roll I've ever had. [Photographs: Kerry Saretsky] I’m a New Yorker, so I know that no matter where I am, if people are lining up to eat, it probably won’t be that long until I’m lining up to eat there, too. And so it was that while I was living in Paris this summer, I lined up to eat at Spring. Except, happily, all the waiting was done while I was asleep. Every Saturday, Daniel Rose turns, or I should say turned (I’ll explain later) his tiny Montmartre outpost, known for its never-the-same-twice menu, into a one-trick pony: lobster sandwiches, goose fat fries, and Champagne. Thanks to a very Paris-savvy friend and eating partner who informed...
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Gourmet lists their top picks for eight great lobster rolls in Boston....
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Everyone has, or at least needs, at least one truly local favorite joint in their lives, a go-to place for real, honest food served in a straightforward setting. I have a bunch of them in New York City, and I live and long to discover them elsewhere. Sometimes all it takes to discover a local favorite is friends who live in proximity to one of these gems. Our friends Tom and Vicky Kaiser have a house in Mattapoisett, Massachusetts, a shore town an hour or so from Boston that's just north of New Bedford, and they turned me on to the Oxford Creamery, a truly undiscovered and unhyped local fave. Just how under the radar is the Oxford Creamery? Jane...
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Last week on Ed Levine Eats, I wrote about the problems I had with a blogger writing about lobster rolls and not crediting New York City restaurant Pearl Oyster Bar chef and owner Rebecca Charles as the woman who introduced the lobster roll to, and popularized it with, many New Yorkers. Unfortunately that's just the claw of the problem. In fact, there's something else going on with Pearl and its imitators that is relevant to every creative person and craftsperson in the food world and beyond....
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Will the heat of the kitchen force the
Amateur Gourmet to seek professional help? Find out as
Adam Roberts battles a lobster in an attempt to make the tasty crustacean into
lobster rolls—with help from
Rebecca Charles (Pearl Oyster Bar).
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