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 ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres 

Already registered? here.