Ever eaten a $900 lobster roll? Devoured a tower of crab rangoon nachos? Dive into our list of 25 dishes that make a splash and see how Boston is reinventing seafood—all over again.
The New Shrimp Cocktail
Lemon-shandy-poached shrimp, Buttermilk & Bourbon
At his funky New Orleans–inspired restaurant, chef Jason Santos puts a uniquely New England spin on the southern tradition of peel-and-eat shrimp: He poaches the shellfish in Old Bay and Narragansett Del’s Shandy, a collaboration between the Ocean State beer and lemonade makers. They’re served with a trio of condiments: malt vinegar mignonette, red pepper-flaked “atomic” horseradish cream, and cocktail sauce spiked with Crystal Hot Sauce, a Louisiana staple.
Back Bay, buttermilkbourbon.com.
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