Always one of my favorite restaurants in Boston. The food is deceptively simple; in that there are often clean, clear, precise flavors, which are, of course, the most difficult ones to muster. Because of this, I think that the mastery of the chef is often under estimated. The owner always has interesting and unique wines in offer. A real gem of a restaurant for the Boston culinary crown.

Unfortunately, most of the fisheries close down sometime in mid-March for a few weeks, so that counts can be made, and the fish have a chance to spawn; although, there may still be some shellfish options at that time.

Most people don't realize it, but at erbaluce, we have two private function rooms upstairs, one that seats up to 65 people, which would work well for this party.

B&G and Neptune are excellent options, but I love the simplicity of getting a lobster roll at James Hook Lobsters ( always loaded with super-fresh, plump lobster meat,) and sitting on one of the picnic tables out front overlooking the park that was once the elevated expressway. This is only an option during the day, but since it is right next to the water, it is a good one.

lypp;
I know from experience that The Barking Crab doesn't care a bit about the suspect food they serve, or their questionable pricing. But one of the best lobster rolls in town is found nearby (although only in the mornings and afternoons) at James Hook Lobster Co. It is a simple sandwich with just lobster (and lots of it ! ) and mayonnaise. Since they are probably the best local retail and wholesale lobster company, with the liveliest lobsters to be had in Boston, the lobster is always superb. They had a fire a while back, and they are in a temporary space now, but there are picnic tables out front, and it's a great place to have a light lunch in the Summertime, and look at the attractive urban garden space where the elevated expressway used to be.

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The Barking Crab
88 Sleeper Street, Boston, MA 02210

... girl...;
Having worked for years in the North End, I would never recommend dining in the North End, but, that being as it may, if you are going to eat in the North End, I suggest you call Jose Duarte at Taranta. He is the owner, and has put a lot of his restaurant's food emphasis on organic and fresh food cooking. If he doesn't already have gluten- free pasta, I'm sure he will get some for you. (And you might want to ask him for some rice crackers to have instead of bread as well.) Carmen might be another alternative, but I'm not sure of that. I hope that helps.

Just F.Y.I., the fettuccine is with a VEAL ragu, which is why it was lighter than a lamb one would be.

Yarm;
2 words for you: whiskey, and smash. Go ask Johnny, and enjoy.

APB; Sulmona butcher shop in the North End (on Parmenter St., near the corner of Salem St.) makes excellent cotechino. Very spicy, and with plenty of gelatinous bands of skin running through them. They use regular sausage casings, so they are not the wide diameter of the industrially made ones, but very good with house made taste. They need 2 days notice, or more, and usually make 10 pounds at a time, but the sausages are so good, you'll go through them in no time. Particularly around the Holidays.