According to menu research firm Datassential, eggplant, veal, anchovies and plum tomatoes all resonate with customers in the Northeast, an indication of the strong Italian-American influence in the region, as is the common appearance of the words “Parmigiana” and “ziti" on menus. Lobster is generally cooked simply — usually boiled — and served with drawn butter as a summertime staple in New England. Elsewhere, lobster is more of a luxury, and it’s ...
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