MICHELIN Guide’s Point Of View
It’s not hard to find a lobster roll in this city, and for that we can thank Rebecca Charles. This seafood institution—inspired by Charles’ childhood summers spent in Maine—has been stuffing sweet lobster meat into split-top rolls since 1997. The two-room setting offers a choice: counter seating or table service. Wood furnishings and white walls are low-key; beachy memorabilia perks up the space. Start the meal by slurping your way through a classic chilled shellfish platter before tucking into that signature lobster roll, served alongside a tower of shoestring fries. The kitchen shines in daily specials, too, such as the grilled lobster served with corn pudding or pan-roasted wild bass. A hot fudge sundae is an appropriately nostalgic finish.