Owner Pete DeCoste worked at his family\u2019s restaurant for 24 years in the Boston area before moving to San Diego. His personable, native accent is still intact, as he drops his r\u2019s here and there while explaining that the \u201clobstah\u201d rolls and clam \u201cchowdah\u201d are the real deal.<\/p>\n For the lobster rolls, he uses chunky claw and knuckle meat brought in from Maine. Dressed lightly in mayo, and without celery as some New Englanders prefer, the lobster is piled generously into rolls that resemble inside-out hot dog buns. DeCoste sources them from a Boston bakery, emphasizing that buttering and grilling them upon order is imperative.<\/p>\n Our party of three was unanimously swooned by the tender meat as it tumbled from the crispy fat-slathered bun. Unless you start off with a fork, it\u2019s a messy affair that requires you keep the serving basket parked directly under your chin.<\/p>\n Clam chowder is available by the cup or bowl in sturdy cardboard containers. With a precise semi-thick consistency, its flavor was somewhat restrained until we added black pepper and salty oyster crackers, both of which teased out the comforting flavor of the broth.<\/p>\n Hot and cold sandwiches are also available. And in classic back-East style, they\u2019re well-endowed.<\/p>\n \u201cYou\u2019re gonna get meat in every bite,\u201d DeCoste assured when describing the \u201cItalian cold-cut\u201d sandwich on a sub roll filled with salami, capicola, mortadella and Provolone cheese. Moistened with a little oil and vinegar, it\u2019s exactly the kind of bomber you\u2019d see slung from Italian mom-and-pop eateries in cities like Boston, Philly or New York \u2014 soft to the bite and rich in the mouth.<\/p>\n Four slices of house-made meatloaf comprised a hot sandwich we ordered, which was served on fresh brioche with tomatoes, bacon, Swiss cheese, horseradish mayo and delectably sweet onion jam. The construct is less New England than it is a successful, gourmet rendition of an American classic.<\/p>\n We also tried the fish and chips, made with flaky Alaskan cod that\u2019s dusted in exceptionally fine corn flour DeCoste buys from a company in Massachusetts. The accompanying fries are twice-cooked, and the tartar sauce on the side contains plenty of diced pickles plus a sweetish, secret ingredient DeCoste doesn\u2019t want revealed. If you want fresh lemon with the dish, as I always prefer, you\u2019ll need to ask for it.<\/p>\n![\"Fish](\"https:\/\/sduptownnews.com\/wp-content\/uploads\/2015\/11\/Fish-and-chipswebtop.jpg\")
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(Fotograf\u00edas de Frank Sabatini Jr.)<\/figcaption><\/figure>\n![\"Owner](\"https:\/\/sduptownnews.com\/wp-content\/uploads\/2015\/11\/Owner-Pete-at-counterweb.jpg\")
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![\"Screen](\"https:\/\/sduptownnews.com\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-20-at-9.52.25-AM.png\")
<\/a>From a short list of sides, we opted for a chilled medley of roasted corn, black beans and red onions. Dressed in light vinaigrette, it struck a less sinful contrast to the heavier items blanketing our table.<\/p>\n