Lobster Roll Rumble

When I think about the food I enjoyed 20 years ago, I feel sorry for myself; I didn’t know what I was missing out on because it didn’t exist yet. Modern Food Culture was in its infancy, before Top Chef and Michael Pollans, where good food was a classic dish done well. Variety was Chinese or Indian. As awareness grew, old traditions evolved and new food was born in a burst of communal creativity. Today, I enjoy a vastly greater selection of high quality food everywhere from the market to restaurant. I still love burgers and wings but nothing is the same after tasting a Korzo burger, deep fried in a doughy bun, or Talde’s Kung Pao Wings with peanuts and hot peppers. Having local eateries pushing food concepts to new tastes makes the revolution accessible and having a brother dedicated to the craft keeps me connected to the shifting scene. Andrew was recently recognized as Best New Chef in New England by readers of Food and Wine, and Eventide Oyster Co., a New England-style raw bar in Portland, Maine is creating new and unique dishes from old traditions with fresh and local ingredients. Their lobster roll is a perfect example, served with a choice of sauces in a steamed bun, it simply melts in your mouth. TastingTable.com held their annual Lobster Roll Rumble this week and I had the pleasure of sampling endless lobster rolls from representatives across the country. Some were old-school: buttery lobster meat piled high in a toasted split top bun. And it is good! But when the next table offers a bold and unique take on the same ingredients you’ve tasted a million times before to create a new and transcendent experience it is amazing!

There were many delicious versions of one of my favorite foods of all time at the event and it represents everything I love about foodie culture’s revolution and my access to it, but one stood out above the rest: if you don’t trust my impartial view, take it from the editors at TastingTable who picked Eventide as The Best Lobster Roll in the Rumble!