Joined a friend here for lunch. It was a quick trip to Maine, food and a lovely wine.
The Wine: Muscadet, Sevre et Maine, (a river in France not the state) did not get the name, but I think they are all good.
The Food: Raw oyster sampler, six bites of heavenly delight, and tasty Maine lobster rolls with fries.
The Place: Ed’s Lobster Bar, Downtown NYC. Maine and Maine.
Of course one can not say a word about Lobster Rolls in New York City with out a gracious nod, bow, or high five to the Rebecca Charles who consistently enticed New Yorkers, me included, to wait on line outside her trend setting restaurant Pearl Oyster Bar that opened 17 years ago, and is still as popular as ever.
“Ed” of Ed’s Lobster Bar is chef Ed McFarland, a former Pearl employee, who set out on his own with a place very similar to Pearl, both of course emulate the quintessential Lobster Shacks of Maine.
Ed is a native New Yorker with roots in Staten Island where he began his vocation as a chef, his passion for excellence led him to the French Culinary Institute where he graduated in 1995, and then to work in some of the top NY restaurants. He brings his Italian heritage to the table with dishes like his Lobster Meatballs.
For our lunch the oysters were fabulous, I would rate the Lobster Roll as very good, not the best I’ve ever had, yet very satisfying The fries were perfect and the homemade pickles a nice accompaniment. The place is cozy, staff abundantly friendly, and offers a decent wine, beer and cocktail selection.
I saw a Muscadet at the top of the wine the list, and I did not have to look any further. Another Loire Valley wine that we love, Muscadet is the perfect drink for seafood like this.
Muscadet is a wine named for its region, the grape must be Melon de Bourgogne, a white grape that has crisp apple and citrus flavors with a natural high acidity and sometimes a saltiness. Made well Muscadet has great concentration of flavor yet is delicate enough to pair well with gentle tasting seafood. It is produced only in Loire Valley region of France, Muscadet-Sèvre et Maine, Muscadet-Coteaux de la Loire, Muscadet-Côtes de Grandlieu, but has gained popularity in Oregon and Washington State where it is known as Melon.
I’ve never had a bad Muscadet, so if you see it on a wine list, give it a try.
222 Lafayette St, just south of Spring Street
New York, NY
(212) 343-3236
The Awesome Power of Muscadet by Ray Isle for Food and Wine
Things to do, places to see, with food and booze
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