Let's continue with the lobster theme from last week and give some love to chef Marcus Meacham's lobster roll sandwich at Bodega. To be sure, this is not a classic lobster roll, and so traditionalists may balk. But I happen to love the updated, complex flavors.

Let's continue with the lobster theme from last week (that fantastic lobster cocktail appetizer at Tucci's) and give some love to chef Marcus Meacham's lobster roll sandwich at Bodega. To be sure, this is not a classic lobster roll, and so traditionalists may balk. But I happen to love the updated, complex flavors of Meacham's version. This sandwich starts with house-smoked lobster meat. While you'll get a few big hunks of claw meat in each sandwich, smoking the seafood means it falls apart a bit more than your standard steamed. Smoking also gives the lobster meat a more complex, meaty taste than mere steaming or broiling would. The best part, though, is rather than dressing the lobster meat with mayonnaise, it's coated in a hefty drizzle of melted vanilla butter. The butter complements the natural sweetness of the seafood, and soaks up into the thick hoagie roll so it tastes amazing and leaves a lovely buttery sheen on your fingers.

Like all of the Gastro Pubwiches featured on the recently revamped Bodega menu, this sandwich comes with a side of kettle chips and a pickle. But I highly recommend shelling out $3 extra for an order of garlic fries. Made with real minced garlic and fresh herbs, these crispy french fries are some of the most flavorful in town. Instead of ketchup, they come with a spicy tomato aioli.