An EVill shack crawls Uptown
Just-caught and simply prepared, fresh seafood can be a revelation, with subtle notes of brine painting a portrait of the ocean in your mouth as you wistfully long for a deep fryer. Longing no more, the bigger, badder, and fry-ier Luke's Lobster UES.Adorning their communal-high-tables and yellow-n-blue walls with traps, buoys, and a multi-media 3D mural of a lobsterman (by a Bowdoin alum!), the team behind the popular EVill shack's uptowning their family hookup to Maine's daily bounty, where they'll sling not only a selection of crazy-affordable shellfish rolls, but also oil-enhanced oceanic goodness (take note, BP's PR). Sticking to New England's counter-order tradition, the expanded menu's highlighted by fry-house classics offered individually or as platters (which now come with heaping piles of French fries, so suck it, bagged chips), from bite-size shrimp that're battered in an "age old Maine recipe" to fried whole belly clams, which can be had either with or without a roll, unfortunately not an option you yourself'll have after eating them. Old faves're making the trek too, including lightly mayo'd rolls overflowing with spice-dusted lobster/crab/shrimp, creamy soups (New England clam and shrimp & corn chowders, Cajun sweet potato bisque), and crustacean appendages from Empress crab claws to split lobster tails, which sadly couldn't reconcile after one of them went out and got some clam.Pending permits, there'll be a slew of alcohol options to wash it all down, with locally-sourced wines and ciders, plus microbrews repped by the likes of Shipyard IPA, Allagash White, and Belfast Bay Lobster Ale, whose subtle notes of beer will leave you wistfully longing for a deep fryer.