I disagree. How much easier can this special order be, I don't care how busy it is. I've worked the line in a seafood restaurant and a request like this is easily accomplished in mere minutes. And for a manager to threaten to call the cops is drastic and very insulting.

Motosport, I hope your post is in jest.

Shark Tank: yes! Plenty of success stories haven't required a silver spoon.

Hytzipky, rather than a cookbook, have you thought about selling these products at farmers markets down there. I bet mason jars of lobster sauce and frozen lo mein would do very well.

My first choice would be Legals Harborside; it's right on the water and the lobster dinner with all the fixin's kind of experience is what they're about.

My second choice would be Atlantic Fish Co on Boylston. Not on the water obviously, but I like the dining room there and they do it up right. http://www.atlanticfishco.com/bbrgatl...

In the old days, the answer would've been Anthony's Pier 4, but that's many moons ago. Last summer I was at the bar for G&Ts before the cliff diving; drinks were accompanied by Ritz crackers and spreadable orange cheese in 3 oz plastic cup, the whole served in those 70's wood salad bowls. I loved it. It's a total throwback. So who knows, may be an option for the old-school lobster dinner experience they're after. But that's a complete crap-shoot.

BTW, I think that is the nicest gift ever; it's not something you'd buy for yourself. He'll never forget it.

Two places: Jacob Wirth, and Boston Beer Works. Both taste similar to me, with a nice kick.

I don't like the little disks either; had them at Anthem recently and wouldn't get them again.

I don't have a recipe for you, but here is the ingredients list from bottle of Frank's hot sauce; maybe that'll get you started: "aged cayenne red peppers, distilled vinegar, water, salt and garlic powder."

Such a compelling appeal! I get it; I'm a single gal so I cook to please myself. And if I don't wanna, which is often, I always have easy stuff on hand, for instance:

--baguette slices that I've toasted all at once in the oven with olive oil, s+p. I always have them in a ziploc; they keep forever.

--stinky,runny cheese to heat up on my baguette toasts.

--grapes or other fruit to have with the cheese and wine

--soup that I store in single-serve amounts in the freezer (currently have poblano-spinach-cheese from my last cooking craze), also Trader Joe's tomato-pepper soup in pantry

--Bell & Evans chicken tenders in the freezer; good for cooking up, adding to salad

--salad stuff, to which can be added kalamata olives, or add veggies from the freezer like peas, TJs roasted corn, etc

--farro, which is easy to cook and makes a tasty cold salad when chopped veggies, feta cheese, kalamata olives, minced banana peppers, herbs and vinaigrette are mixed in.

--small pop-top cans of tonno tuna; add capers, lemon juice, s+p. Also perfect for a salad nicoise.

--Artichoke hearts; roll in egg, seasoned breadcrumbs and pan fry in olive oil. Make dip of mayo, lemon juice, s+p.

--Tortillas to make grilled fish tacos. Purple cabbage last forever in fridge; that plus avocado and spicy stuff. Done.

I don't often get into the whole dinner thing, just bits here and there that, as a whole, end up being what I'm in the mood for.

Nice save Fleury...since when does Boston congestion spill into Harvard Square. But no matter, it's a glorious day.

If you mean tonight = no big sporting event you must be joking! But alas roxlet has been and gone. What a disappointment to hear the RHT experience wasn't as hoped.

And here I was thinking your handle was mere whimsy. Great report. I also found the Bronwyn experience to be exactly as others here had reported (i.e., good flavors albeit lack of texture distinction on sausages; slightly pricey for sizes). Even being prepared, I was a bit startled by the tiny bowls of side dishes, it was kind of amusing. And I'd have preferred more cold veggie options, like chilled beets or green beans with dill. Especially now that summer is here. But I enjoyed it, particularly that pork that fell off the bone, and the blood sausage.

For breakfast there's a new place that is officially opening tomorrow, Carrie Nation, and I'm looking forward to trying their breakfast. Menu here http://www.carrienationcocktailclub.c...

It's a beautiful space, was there on Saturday night for drinks and expect it'll soon become a hotspot.

ETA: Thanks to addiez for that tip-

This is hilarious! A great joke gift; if I could buy one I'd definitely consider it.

I have nieces & nephews your son's age; I can give you recommendations for what they like during their sleepovers. For starters you have to take the water taxi at least once; there's a pier near your hotel: https://www.citywatertaxi.com/taxi_st...

Best stop from the water taxi is Longwharf; restaurants they like include City Landing, Chart House and Joe's American Bar & Grill.

The Aquarium is there too, with sea lions swimming in a giant tank right outside.

The Longwharf stop is also 2-3 blocks from Faneuil Hall/Quincy Market, which as mentioned below is a lively food court. Their faves are mac & cheese, pizza, sausage-pepper-onion subs, ice cream and gelato...what more can a kid ask for. I personally like the Monkey Bar there for their fruit smoothies. There are also a couple of oyster bars where you can sit and they'll shuck whatever you like; my Dad introduced us as kids to littlenecks on the halfshell at one of these places and I've been hooked ever since. And as others have mentioned there are street performers and all kinds of things happening outside.

Just beyond that is the North End for Italian food including the original Pizzeria Regina which I bet he'd like, and bakeries for sweets like cannolis and lobster tails.

I'm with you on the celery. No lettuce; the worst is when it's a limp soggy leaf and you have to disassemble everything to remove it. Also must be heavy mayo like Hellmann's. Agree also about the brioche; for me it's too rich and sweet, the lobster needs a lighter foil. The key, as with a good BLT and other classics, is the contrast of elements: warm and cool, crunchy and soft, tangy and creamy... blech that's enough with the gross food words. At least I didn't use 'mouthfeel'. Oops. (the word, the word...there! he said it again!)

I like this thread topic and hope to purchase a good lobster roll soon so i can add some value. So far nothing in my recent experience has been memorable.

BTW, CapeCodGuy re: The Raw Bar, I feel like I'm a broken record, but have you tried the jerk wings there? I really loved those and want to go back, but wonder if my experience was a one-off.

And here they come, ready to pile on. Predictable, as has become much of the content on this board. I for one found a new voice to be a refreshing change, and certainly stirred up some heated discussion. Disappointing that you didn't care for this one experience, but (s)he was only trying to offer suggestions for food you might like for cryin' out loud.

Really! I'm intrigued, have to try it.

Agree. I bake the potatoes at home, then just reheat them at camp. Not only way shorter cooking time and reduced chance of burning or uneven cooking, but good potato skin even when reheated in foil (I assume; I've always reheated on grill grate).

Also "chinese chicken wings" (first marinated for a day or two in soy sauce, ginger, garlic, lemon, veg oil) that can just be reheated. Can't understand no grill grate, and I wouldn't cook them from raw in foil, the flabby skin would bum me out. Next best is reheating in foil if that's allowed.

I also bring no-cook food like smoked trout/salmon with accoutriments, deviled eggs, crudite and dip, cheeses and charcuterie as mentioned by other poster. Without those sure bets, if the food in the campfire came out lousy I'd be one PO'd fellow-camper.

I love the papaya salad.

Either I've had too much fun on Nantucket &/or I just haven't been to the right places, but I don't seem to remember the food, with one exception: Millie's. I'd go here even if the food wasn't good because of the beautiful ocean view from the upstairs bar. But they also have yummy tacos. Tacos + rum drinks + view and ocean breezes from open windows = bliss. The shuttle picks up outside the whale museum downtown; they run back and forth frequently.
http://www.milliesnantucket.com/www/f...

Also before you board the ferry in Hyannis, get the jerk chicken wings at The Raw Bar at the ferry landing. But beware of their rum drinks, especially with the cherry bomb. One'll do ya even if you're tempted by more. Or leave the cherry.

Hopefully others can help with your specific questions. Have fun, and congrats!

Love those. Also (not obscure, but) have dreams about the garlic spare ribs.

Are you consulting Google Maps to advise about directions? State St stop is really not that convenient to Gov't Center. You corrected my advice about downtown Boston directions before too, in a neighborhood in which I live.

My parents got new countertops recently and they're beautiful and, so far, durable. They're white resin with recycled glass chips of various colors, primarily blue.

Looks kind of like the top photo in this link:
http://www.houzz.com/recycled-glass-k...

The surface in this photo doesn't looks as shiny and smooth as my parents' - they had an extra coating put on so they wouldn't worry about spills.

Great to know. That's on my shortlist for next visit. I also heard that I should check out Alberto's. I'd welcome your advice.

You likely know this already, but I recommend the jerk chicken wings at the Raw Bar; I'm more determined than ever to go back for those. I just hope they're as good as I remember.

I'd be tempted by the Naked Oyster, everything on that menu looks yum and I'd be hard pressed to pick.

This is such a great time for deals on the Cape, I wish I could've stayed longer than just a couple of days last week. I checked out Island Merchant for the Wednesday night fish tacos and really liked them, especially at $10 for two, with surprisingly large pieces of beautiful fresh fish.

I hope this board isn't dying, I'll need you guys this summer!

Are there items on the Sip menu that you'd recommend? I've tried a bunch of things but haven't been wowed. I'd love to love it as the location is convenient, it's a great atmosphere and the staff is so friendly.

Agree with OP that Teatro is a good pick if a table or bar seating is available. To the other suggestions made I'll add Troquet, Kingston Station, Petit Robert Central.

A few places that are convenient but to which I haven't been, or haven't been lately, are either of the 2 restaurants at the Ritz, and 49 Social.

If heading back toward South Station afterwards, Les Zyg is an option. I've had excellent food there lately, and the live jazz is an irresistible draw.

Since last summer I've been dying to get back to the Raw Bar on Ocean St for their jerk chicken wings. This week I was in Hyannis and those wings were on my agenda. Alas, it's still off-season so Raw Bar is closed midweek. Major bummer.

But lo! A tip from girl that works the desk at Hyannis Harbor Hotel. She is from Jamaica, and while she also likes those wings, her favorite Jamaican food is at Gemini Carribean Market, across from the Hyannis Transportation Center. So on her recommendation I picked up some jerk chicken; curry goat (I think it's goat; he set me up with a range of yummy things), potatoes, plaintains, rice & peas, a couple of dumplings. Next time I'll try the oxtail stew, ackee, fried chicken. It's takeout only, no tables. I had a feast when I got back to Boston and I was so happy. Surprisingly I expected and thought it could use more spicy heat, but loved the flavors.

Sorry my camera takes a lousy picture, but here are photos of the menu and my takeout (again the photo doesn't do it justice).

Same here: I love it at the Marina but haven't found the food to be anything special so I'm psyched to know about this.

CocoDan you always have great posts, I'm sorry I'm jumped on this. Thanks for the info.

That's insane if Google is required to puzzle out the meaning of a post. I didn't know what that was either, but frankly wasn't inclined to research further.

ETA: now that I know, I'm looking forward to checking it out. First I'll let out the elastic waistband on my cranky-pants.

That's one possibility, but there may be other reasons. Supposedly one oughtn't to profile, but when waitressing I pretty much knew in advance what kind of tip I could expect. It didn't impact my service but was just a given. It may be that the groups coming in are accustomed to tipping in a way that makes it difficult to retain good waitstaff.

But it could easily be as you suggest.