Redlefsen's Rotisserie and Grill

Lobster; simply say the word and almost immediately sighs of pleasure are audibly heard.  There is something about the sweet meat of this crustacean that makes us all giddy with excitement.  Served whole with a bib and shell crackers in a seaside village, or just the tail accompanying a perfect steak in the finest restaurant, or, perhaps best of all, casually tossed into a toasted hot dog bun for on the go meals- lobster is a much loved protein.  Of course, lobster isn’t an everyday food.  Lobster is a luxury, however, it wasn’t always that way. In the 18th and 19th centuries lobsters were so plentiful in the New England waters that they would wash ashore and form massive piles on the beaches.  They were known as a poor man’s food, they were used as bait, as fertilizer, and routinely served to prisoners.  It wasn’t until the mid 1800’s that people began to see the greatness of the lobster and began eating it as a delicacy.  By World War II, lobster had become a hot commodity and prices skyrocketed. Today, Lobster prices keep its status as a special treat, however there are no shortages of great spots to indulge in a decadent lobster roll around Boston. We make them in both the traditional style (lobster meat tossed with just drawn butter and served warm) and in the state of Maine’s signature style which uses mayonnaise and chilled meat.  Both varieties are plentiful, and luckily Boston knows how to make an appropriate lobster roll - which means each roll is packed to the gills with fresh lobster meat. Kicking off the Maine-style lobster rolls is James Hook and Co., a lobster and seafood shipping company that opened its doors in 1925.  Primarily a lobster distributer, the Hook ships its lobsters all over the US, both in wholesale and to individuals through their online store.  The real treat of the James Hook, however, lies in its walk-in storefront/counter service restaurant.  Sitting right on the Harborwalk, at the gateway to Boston’s newly redeveloped Seaport district, the unassuming structure is easily missed. However those who find it are treated to bowls of fresh chowder, select entrée options, such as lobster mac and cheese, and, above all else, lobster rolls made to order.  There isn’t anything “fancy” about this roll, a simple top opened hot dog roll, toasted or not (customers preference) and then stuffed full of huge hunks of lobster meat dressed lightly with mayonnaise alone. Take it to go, and enjoy on the gorgeous harborwalk, it’s a perfect Boston meal. Further into the Seaport area there sit two more spots to feast on lobster rolls, the newly opened Row 34, and Yankee Lobster which has been in operation both in wholesale and retail since 1950.  Row 34 is owned by the management team behind Island Creek Oyster Bar in Kenmore Square and Lineage in Brookline.  This means that chef Jeremy Sewall has once again reached out to his cousin, the lobster fisherman, to source fresh lobster every day.  They have a few lobster rolls on the menu, and encompass both the traditional and the Maine style, and both come in the standard top split hot dog roll, lightly buttered and grilled to perfection.  Yankee Lobster creates their roll in the Maine style, chilled lobster meat spilling from the bun, dressed with mayonnaise and then enhanced with just a bit of celery and seasoning.  Yankee Lobster is a very low key restaurant, with their wholesale operation in the back, and their location directly on the water in the seaport district.  Eating here is like taking a step back in time when the area was full of seafood processing facilities, and before the fancy new spots moved in.  It’s no frills approach is often referred to as “real Boston”, and is definitely one for the books. The most talked about lobster roll in Boston however is served at a tiny restaurant in the North End known as Neptune Oyster.  The wait for a table can be quite long, however their roll, served in either variety is well worth it.  My preference here is their warm traditional roll.  This decadent feast can only be eaten with a fork and knife as it is far too large to handle otherwise.  My favorite thing to do, wander in here at an off time in the afternoon, dine on an enormous lobster roll with its accompanying French fries and sip a class of something sparkling.  That is a truly perfect meal. While lobsters may not be as readily available as they once were, no matter your preference for lobster rolls, you won’t be disappointed in Boston.  They are made throughout the city, each in their own signature way, and are sure to satisfy!

Save for Love Story, movies that paint Boston in a romantic light are few and far between. It's a stunning notion, considering the city's Georgian architecture, cobblestone streets and intimate eateries. From the artistically presented French cuisine at L'Espalier to the cozy ambiance and shared tapas at Dali, you can literally taste the romance in this town. Inman Square: Farm-Fresh Fare by a Cozy Fireplace  Bondir | 279 Broadway, Suite A Chef Jason Bond’s sustainable approach to seasonal farm-style fare helped Bondir earn a spot on Bon Appétit’s list of the best new restaurants of 2011. And while housemade breads and a daily changing menu are sure to impress a date, it’s the crackling fireplace and endless supply of wine that really kindles the romance. Inman Square: James Beard–Nominated Turkish Restaurant Oleana | 134 Hampshire Street If the weather permits, you’ll want to snag a spot on the patio at this Turkish oasis, where a trickling fountain and a live fig tree forms an exotic backdrop for a James Beard–nominated menu. While carnivores dive into pork belly or Moroccan fluke, vegetarians can enjoy the popular tasting menu. North End: Seasonal Italian in a Victorian Row Home Mamma Maria | 3 North Square Perched on a small hill, this 19th-century structure’s floor-to-ceiling windows reveal gorgeous views of the historic North Square. If that’s not romantic enough, the chefs source their seasonal ingredients solely from New England farms and purveyors, meaning everything—from the carpaccio to the osso buco—is crafted in homage to the area. Multiple Locations: Ode to the Seasons Ten Tables This ultra-cozy spot really has just 10 tables. Luckily, one of those is the chef’s table, which grants glimpses of culinary masters in action as they honor the season with ingredients from Boston-area farms, such as littleneck clams from Woodbury Shellfish or roasted root vegetables from Allandale Farm. Even the cocktails include local fruits, which are puréed in house. Back Bay: Upscale New French Dining L'Espalier | 774 Boylston Street Head to “The Library”—one of L’Espalier’s four dining rooms—for a tranquil and intimate meal. Amid the dim lighting and shelves of books, you’ll find sophisticated yet accessible French cuisine crafted from local ingredients and served with a bit of flair. Try the rib eye for two, carved tableside and paired with mushroom ragout. Wellington/Harrington: Southern Comfort Food Turns Upscale Hungry Mother | 233 Cardinal Medeiros Avenue A 2013 James Beard nominee, Chef Barry Maiden marries classic French culinary techniques with traditional Southern recipes. The result? Wagyu beef tongue, crayfish and grits, and spring lamb meat pies with saffron aioli—each born from a foundation of New England ingredients. End the meal with a shareable slice of buttermilk chess pie. Beacon Hill: Modern Italian in a Subterranean Setting Grotto | 37 Bowdoin Street Situated in the basement of a Beacon Hill brownstone, this softly lit date-night hot spot features contemporary Italian cuisine infused with local undertones. Cherry-pick items from the three-course prix fixe menu, such as garlic and black-truffle soup, grilled beef tenderloin in a red-wine sauce, and panna cotta for dessert. The menu changes seasonally, but you can always order the eatery’s simple signature: spaghetti and meatballs. Area IV: Lavender-Honey Duck for Two Salts | 798 Main Street What’s more romantic than a bistro run by a husband and wife? Perhaps that husband and wife’s most popular dish: a whole roasted boneless duck kissed with a lavender-honey glaze for two. Order the meal in advance, and enjoy it with one of their carefully selected small-production wines from France, Spain, or Uruguay. Ward Two: Intimate Spanish Tapas Dali Restaurant & Tapas Bar | 415 Washington Street Flickering candlelight illuminates colorful Spanish decor and low tin ceilings at Dali, but there are plenty of dark corners for canoodling. Each small plate of baked goat cheese, cured Spanish ham, and saffron-battered shrimp is meant to be shared and enjoyed with housemade sangria. Beacon Hill: James Beard Award-Winning Wine Program No. 9 Park | 9 Park Street Win over your beloved via Chef Barbara Lynch’s seven-course tasting menu, three-course prix fixe menu, or à la carte dishes. Whichever you choose, you’ll encounter elegant Italian- and French-inspired cuisine made from local ingredients, from prune-stuffed gnocchi to berkshire pork loin. As for the wine, the James Beard Foundation approves of the sommelier’s small-batch European picks.

This article is part of Amanda Maguire’s Vegan Guide to Boston, which profiles Boston’s best vegan products and businesses. One of the biggest concerns in going vegan is the prospect of having to give up your favorite comfort foods: the baked macaroni and cheese, the burgers with all the toppings, the old-fashioned milk shakes too thick to drink with a straw. Fear not, because Veggie Galaxy Diner & Vegan Bakery (450 Massachusetts Ave., Cambridge) has you covered. Owned by Adam Penn, Veggie Galaxy serves up plant-based meals that will take you right back to your childhood. Well, assuming your childhood included delicious meals made from scratch, right down to the burger buns and ketchup. I paid a visit to Veggie Galaxy to chat with Penn about his epic diner food and what makes it so noteworthy. GROUPON: What is Veggie Galaxy's best-selling menu item? ADAM PENN: Our best-selling item since the beginning has been the Kendall Square Burger. [Editor’s note: It’s a black-bean or mushroom-chickpea burger topped with beer-battered onion rings, roasted red pepper purée, roasted garlic mayo, and baby arugula.] G: Could you tell us a little about the inspiration behind this dish and whether you initially expected it to be so popular? AP: As a vegetarian/vegan diner, we knew from the beginning that there would always be some tension regarding … healthy food versus traditional comfort food. The Kendall Burger, topped with giant deep-fried onion rings, was our nod to the comfort food side of things, and it quickly became clear that that's what most of our customers are looking for. We still try to provide some healthy options as well, but most of our customers come to us because we're first and foremost a diner. G: Are there any new menu additions you're particularly excited about? I noticed you offer Blue Plate Specials each week. AP: Our most recent weekly Blue Plate Special is vegan chicken and waffles. It [was] a customer request a while back, and we finally got around to doing it. It's been more popular than we even imagined, so we extended it to a second week and are now planning to put it on our late-night menu. … We also recently added a Meatless Monday meatball sub, which is one of my personal favorites. G: What makes Veggie Galaxy's food taste like home? AP: Pretty much everything is prepared from scratch, including items that people at home would normally just buy from the grocery store, like our condiments, our seitan, and our burger buns. So, in our opinion, it's better than home. G: Why did you opt to go plant-based with your menu and strictly vegan with your baked goods? AP: The reasons for going vegetarian and vegan are pretty well known at this point, and it's not something we like to preach about. We're providing vegetarians and vegans the opportunity to enjoy classic diner foods without the meat. While we do have dairy and eggs on the menu, pretty much anything can be made vegan. We wanted to make sure vegans could enjoy our desserts, too, so we left the eggs and dairy out of those altogether. G: What has been your best moment as a business owner at Veggie Galaxy? AP: I don't know if I can point to one best moment. When we have a full dining room of happy customers, I can look back on all the effort that has been put in to get to this point and feel content in knowing that we're doing exactly what we set out to do. G: When you're not making french toast stuffed with vanilla-nut vegan cream cheese, grilled corned-beef seitan reubens, and lemon meringue pie (my personal favorite), what are you cooking at home? AP: Neither my wife nor I are really cooks. When we do cook, we keep it simple—herbed roasted vegetables over couscous is a favorite. I'm personally a big fan of pasta, so pasta and veggie meatballs are a favorite of mine. Though I have to admit that at home, as opposed to at the restaurant, we just buy the meatballs from the store. Still hungry? Check out Groupon’s latest deals on vegetarian restaurants in Boston. Photos: Aaron Scott