Travel Reference
In-Depth Information
(
Dallas-Fort Worth International (85
miles/137km).
L
$$$
The Melrose Hotel Dallas,
3015
prides itself on serving frosty steins of
draft beer, the perfect 'cue accompani-
ment.
Oak Lawn Ave., Dallas (
&
800/MELROSE
[800/635-7673] or
214/521-5151;
www.
melrosehoteldallas.com). $$
Etta's Place,
200 W. 3rd St., Fort Worth (
&
866/355-
5760
or 817/255-5760; www.ettas-place.
com).
Sonny Bryan's,
2202 Inwood Rd., Dal-
las (
&
214/357-7120;
www.sonnybryans.
com).
Angelo's,
2533 White Settlement
Rd., Fort Worth (
&
817/332-0357;
www.
angelosbbq.com).
Seafood Shacks
230
Route 1's Roadside Seafood
Lobster Rolls to Go
Kittery, Maine
Maine dining is practically synonymous
with lobsters—there's even a lobster on
the state's license plates. Elsewhere in the
country, lobster is a fine-dining entree; but
here on the Maine coast, you get it at a
lobster pound. And luckily, as soon as you
enter the state from the south, you can hit
Chauncey's Creek Lobster Pier,
one of
the best lobster pounds in the state.
What is a “lobster pound,” you may ask?
Well, if you have to ask, you're not from
Maine. A lobster pound is a specific Maine
term for any casual seafood eatery where
live lobsters are kept in a saltwater holding
pen until they're ready to be cooked (talk
about fresh!). Chauncey's may be a little off
the beaten path—between Kittery Point
and York, just off Rte. 103—but then the
whole point of a lobster pound is being
close to the ocean. The Spinney family has
been selling lobsters in this low-slung, red-
roofed riverside restaurant since the 1950s.
You reach the pound by walking down a
wooden ramp to a broad wooden deck set
over a lapping tidal inlet, where some 42
festively painted picnic tables await. Lob-
ster is the specialty, of course, either boiled
lobster priced by the pound or that great
New England classic, the lobster roll sand-
wich. Steamed mussels (in wine and garlic)
and clams are also available, as well as raw
oysters on the half shell and cherrystone
clams. If you want a drink, though, you'll
have to bring your own.
Sometimes you've just gotta have that
seafood fried—in which case you can stop
off in Kittery, where, tucked in among the
outlet malls, behind a white picket fence,
you'll find
Bob's Clam Hut.
In business
since 1956, blue-shingled Bob's has slowly
expanded over the years, adding an ice-
cream shop and an indoor dining area,
though in summer it's always more fun to
sit outside at the picnic tables. The Fryola-
tor goes strong all summer, serving up
heaps of fried clams, scallops, butterflied
shrimp, haddock filets, french fries, and
particularly yummy onion rings; the fare is
surprisingly light, cooked in cholesterol-
free vegetable oil. The creamy New Eng-
land clam chowder's pretty good too, and
naturally there's a divinely sweet lobster
roll. The procedure is simple: Order at the
front window, get a soda from a vending
machine, then stake out a table inside or
on the deck with a Rte. 1 view, waiting for
your number to be called. Oh, and leave
room for the handmade ice cream.
This being Maine, these places are sea-
sonal; Chauncey's closes entirely from
