Best of Boston

Chef Jeremy Sewall has a family connection to the best crustaceans around: His cousin Mark is a Maine lobsterman. And the best vehicle for his wares just may be Island Creek’s lobster roll. Mixed with créme fraîche, dill pickles, and celery salt, the succulent meat is stuffed into a house-made rosemary-flecked roll and sent out to the table bursting at the seams. Take a moment to savor the stunning visual, because it’ll be gone before you can say, “Pass the napkins, please.”