Oliveto Oceanic Dinners: Mid-Atlantic Coast
Tuesday, July 19 – Friday, July 22

Innocently enough, we split up this year’s Oceanic Dinners so we could spend equal time on two important fisheries: our local California coast and our friends back there on the Atlantic. What we neglected to foresee is that East Coasters, who spend half the year under piles of snow, have a freakish particularity rooted in childhood nostalgia when it comes to all things affiliated with summer be it “frappes”, baseball, Dunkin’ Donuts iced coffee, salt water taffy, or seafood.

So it shouldn’t be surprising that we have already received a number of comments from East Coast expats on their high expectations for this week’s Oceanic Dinners menu. We’ll be serving many classic and beloved East Coast seafood dishes including steamer clams, soft shell crabs, blueberry pie, and blue fish. But perhaps the most contentious of all is the lobster roll.

Butter vs. mayo, Wonder Bread vs. brioche, celery and onion vs. no celery and onion, Maine vs. Boston, top-split bun vs. side split bun, warm vs. cold, side of chips vs. side of fries, lettuce, lemon wedges — what else are we forgetting? Old Bay Seasoning…is that a thing? Chef Jonah’s already made some key decisions about how he intends to construct his lobster roll, but he’s open to suggestions.

So here’s your chance to tell us…what makes a wicked good lobster roll wicked good?

Feel free to share your thoughts in the comment box about lobster rolls, roasted bluefish, soft shell crabs, tartar sauce, the Citco sign, Whitey Bulger, or whateva…and oh yeah…Go Sox!

2017-09-12T15:48:18+00:00July 18th, 2011|2011, Events, Happened already...|0 Comments

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  1. Don B. July 19, 2011 at 12:35 pm - Reply

    Grand Cru Champagne makes a lobster roll wicked good.

  2. Anne D. July 19, 2011 at 6:55 pm - Reply

    A wicked good lobster roll is served in a top-split bun that has been toasted and buttered on the sides. The lobster is mixed with Hellmans real mayonnaise, a little lemon juice and salt—only.

  3. marjie c. July 19, 2011 at 9:13 pm - Reply

    I am usually very suspect of lobster whether boiled (that’s BO) or broiled (BR) or in a roll ( a classic hot dog roll split on top is the only way to caress this delicious East Coast symbol of summer….toasted on a grill or squishy fresh and natural.) That’s served in California or Iowa or anywhere too far from their salty cold Atlantic home.That said, if this left coast chef is going to risk his reputation on re creating this New England culinary treasure, here’s my two cents.
    1. No Cal cuisine improvisation.
    2. Never in a croissant unless you’re a chain restaurant specializing in failed attempts at creativity.
    3.Always in the above mentioned top split hot dog roll and cradled in a red and white clipboard open at on end sleeve.
    4. If pretending you’re a Mainer, then “lobstah” chunks boiled and chilled and drizzled with lightly salted butter and stuffed generously into the hot dog roll.
    5. If pretending you’re from “Bahston”, then chop the boiled lobstah up a bit, add a little chopped celery and a good dollop of mayonnsise, sprinkle of salt and peppuh and stuff generouslyinto a toasted which means grilled in a bit of butter top split hot dog roll and slid into the r/w clipboard sleeve.
    6. No garnish .
    7. Serve on none too sturdy plain white paper plate or white small round white or beige hefty restaurant China.
    8. Then enjoy and pretend you’re back home.
    9. P.s. Please provide one or two flimsy white paper napkins to wipe the luscious dribble from chin.

  4. Jelly D July 20, 2011 at 8:50 am - Reply

    I am a native California girl, and did not realize this would trigger such a great discussion. Wow, MC, you have it down! I like the celery idea, cause after all, it IS the unsung hero of the vegetable world. And it adds that great, contrasting crunch. The salted buttah is realy important too.
    When’s lunch?

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