The Lobster Roll's Reign
Let’s start with the undisputed king: the lobster roll. For years, chefs tried to reinvent it with truffle oil, avocado, or Sriracha aioli. But the pendulum has swung back, hard. The comeback isn’t about innovation; it’s about perfection. Restaurants
from Maine to California are rediscovering the beauty of the two classic archetypes. There’s the Maine style: a heap of fresh, cold lobster meat lightly dressed in mayo, served in a top-split, butter-toasted bun. And there’s the Connecticut style: warm lobster chunks poached in a scandalous amount of butter. The new focus is on execution and sourcing—using sweet, freshly caught lobster and the perfect squishy, griddled bun. It’s a quiet rebellion against over-complication, a reminder that some dishes are already in their final, perfect form.
The Glorious Fried Seafood Basket
There is a deep, primal joy in a perfectly fried piece of seafood, and chefs are finally giving the humble seafood basket the respect it deserves. We’re not talking about the greasy, freezer-aisle fish sticks of yesteryear. We’re talking about baskets piled high with lightly battered Gulf shrimp, crispy-tentacled calamari, or flaky morsels of local fish, all fried to a delicate golden-brown. The focus is on the batter—whether it’s a whisper-thin tempura or a crunchy cornmeal crust—and the freshness of the oil. Served simply with a lemon wedge, tartar sauce, and maybe some Old Bay-dusted fries, the revitalized fried seafood platter is a celebration of texture and simplicity. It’s the anti-tasting menu: straightforward, unpretentious, and utterly delicious.
The Authentic Fish Taco
The fish taco went through a strange journey. It started as a perfect street food in Baja California, migrated north, got gentrified in the ‘90s with mango salsa and chipotle-lime crema, and became a staple of suburban chain restaurants. But now, the original is back. The comeback is all about the essentials: a piece of battered and fried whitefish (or grilled, if you must), a warm corn tortilla, a bit of shredded cabbage for crunch, a simple white sauce, and a squeeze of lime. That’s it. Chefs and food trucks are stripping away the fussy additions to showcase the interplay of hot, crispy fish and cool, tangy toppings. It’s a return to the taco’s roots as a quick, satisfying, and perfectly balanced bite—a taste of a San Diego surf shack, no matter where you are.
Chowder That’s Actually Chowder
For too long, clam chowder has been abused. It’s been served as a gloppy, flour-thickened paste that could double as wallpaper glue, with rubbery bits of canned clam. But a new wave of seaside spots and urban oyster bars is reclaiming its honor. The comeback chowder is rich but not heavy, creamy from potatoes and dairy, not from a cornstarch slurry. It’s packed with tender, briny clams and often infused with the smoky flavor of good bacon or salt pork. Whether it’s a classic New England white, a tomato-based Manhattan red, or a clear-brothed Rhode Island style, the principle is the same: use quality ingredients and let them shine. It’s soup that tastes of the sea, a comforting hug in a bowl that finally lives up to its name.
