lobsterroll430

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!