Best of Boston

Forget the hot butter for a minute. Named for chef Jeremy Sewall’s grandmother, Ethel’s Lobster Roll at ICOB updates the cold Maine style for a new generation. Sewall’s recipe for success? A simple dressing of crème fraîche, chopped dill pickle, and a touch of celery seed, tossed with the sweetest meat and lovingly arranged on brioche with a hint of rosemary.