They set up shop in Madison, Maine, a small town full of "hardworking people who just needed jobs." Instead of hiring seasonal migrant workers, Backyard Farms hires full time employees as farmers. They decided to begin their business to address the issue they saw with supermarket tomatoes: bland, tasteless, and not really ripe when picked. Backyard Farms grows their tomatoes year round in greenhouses in Maine. We started out the evening by learning a bit about Backyard Farms and their tomatoes. My favorite salad? Made by the chef of one of my favorite restaurants in Boston? We would also be tasting several different kinds of tomatoes courtesy of Backyard Farms tomatoes (the ones used at Neptune Oyster). We would learn how to make Neptune Oyster's Lobster Caprese Salad from Michael Serpa (executive chef). I become that boring eater, always ordering the same thing.Ī couple weeks ago, I received an intriguing invitation to a tasting and recipe demonstration. I have such a hard time resisting caprese salads on menus, regardless of whether it's in salad form or sandwich form. Don't even add balsamic vinegar - it's really not necessary. Top that with some extra virgin olive oil and sea salt, and I'm set. Island Creek Oyster Bar, on the other hand, takes reservations and also has great oysters and amazing cocktails.I'm not sure why, but I love, love, love that magical combination of a deliciously ripe tomato, a beautiful, creamy slice of mozzarella (or any of its lovely cousins, hello burrata! ), and really fresh basil. ![]() There’s a reason it’s famous! Note :: They don’t take reservations but will take your cell number and call you when your table is ready. Go to Neptune Oyster for :: The hot lobster roll. Thoughts & Details on Neptune Oyster in Boston When I think back on my Boston trip, one of the memories that will stand out will be slurping oysters here on a beautiful Saturday morning surrounded by friends and friendly strangers. (Maybe that’s why it’s called Neptune Oyster?) Oysters on ice. It was one of those meals that was perfect - the atmosphere was picturesque, the vibe was energetic and the food was out-of-this world amazing. We sipped mimosas (it was brunch-time, after all), we chatted with our tablemates and drooled over their food, we laughed and we enjoyed oyster after oyster. Clam Chowder made fresh to order and fried clams. They were similar to calamari but less chewy and more savory. A light clam chowder, the milkiest version I’d ever tasted, arrived next, complete with fresh clams. We ordered hot lobster rolls, fresh lobster chunks bathed in butter and blanketed in a warm roll. Blue Pool oysters, taste like lettuce, check Katama Bay oysters, with aftertastes of buttered popcorn, check Beausoleil oysters, flavor hints of champagne, double check. A paper menu doubled as an ordering checklist, describing oysters and flavors. A chalkboard displayed the day’s fresh catch and specials. Once inside, the crisp restaurant was cozy with semi communal seating and a large bar to one side. They may not look glamorous but they sure taste like it! Lobster, Oysters & Clam Chowder When tourists and locals are willing to stand in line for hours, you know it’s going to be worth it. It reminded me of waiting in line for two hours in Tokyo’s Tsukiji fish market for breakfast sushi. While we waited, men delivered the day’s fresh catch on hand carts: piles and piles of oysters, crab claws and lobster. A line had already formed, so we jumped on board. We were told to expect a line, so we arrived a half hour before it opened (11:30 a.m.) to beat the crowd. Located in Boston’s historic North End, Neptune Oyster is a tiny restaurant that seats about 30 people. When a dish has the ability to induce a nostalgia-based food coma, you know it’s a must visit. “Get the hot lobster roll,” they all told me. ![]() The restaurant was recommended countless times, each and every time from someone with a glowing, glazed-over look in their eye. Neptune Oyster in Boston The glowing, welcoming sign of Neptune Oyster. And let me tell you :: the oysters at Neptune Oyster were worth the wait. But that would change during my trip to Boston. Yet somehow I managed to make it 27 years without ever consuming the salty morsels. Humans have been eating oysters since the beginning of time, breaking open the lumpy gray shells to reveal the marvelous meat inside, only to slurp it down in seconds.
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