Who makes the best sandwich? Restaurant Hospitality’s editorial staff narrowed down the large field in our first Best Sandwiches in America contest to 12 finalists. See all winners >>
Winner: Lobster Roll
Restaurant: Hinoki & the Bird, Los Angeles
Sandwich Creator: Chef/owner David Myers
Inspiration: After traveling throughout Asia, this sandwich is a twist on one of Myers’ favorite classics, the New England lobster roll, but with the addition of green curry and Thai basil.
Key Ingredients: Lobster, green curry aioli and Thai basil on Japanese charcoal bread.
Food Cost: $8.99
What Others Said: “The lobster roll, its meat tinted with green curry and cradled in a jet-black roll colored by charcoal powder, is easily the most visually stunning version in town, never mind one of the most delicious.” —Garret Snyder, Tasting Table LA
What the Judges Said: “We almost disqualified this lobster roll thinking the ingredients were stuffed in a hollowed-out avocado. What’s with that, Myers? But once we realized the container was in fact a roll blackened with Japanese charcoal (what?), we were intrigued, even a little confused, but not convinced. The idea of black bread does mess with your mind, but not with your taste buds. Myers has created an astonishing, mind-blowing version of an old classic. We want what he’s smoking!”
Maine Lobster Salad Taco by former chef Stephen Dow for Murphy’s on the Green in Hanover, NH
JCT. Lobster Roll by Ford Fry and Brian Horn for JCT. Kitchen & Bar in Atlanta