I was born in Connecticut, and have been told that I visited Abbott’s in Noank as a child. I don’t remember that first visit, but returned after the hard changes, 12 years in the restaurant business myself, becoming a man, and I loved it. Etta and I ordered a dozen CT Bluepoint oysters, a dozen MA Wellfleet oysters, a CT lobster roll (warm), a MA lobster roll, and a chowder (Rhode Island, neither a road nor an island, talk amongst yourselves).
The CT lobster roll was so good, sweet and toothsome meat from the claw, on a soft hamburger bun. The CT oysters had amazing salinity: so salty and refreshing on a hot day in August. I remember from my days as an oyster shucker the problem with shucking Bluepoints: brittle shells. The shucker at Abbott’s had clearly struggled. There were perhaps oysters that should not have been served (on a quarter of shell with no liquor) but the correctly shucked ones were like a kiss from the Sound.
The Wellfleets had a pleasing meatiness, the MA lobster roll satisfying with its mayo: the CT style stuff was just better here. In this setting, at a picnic table seaside, on the CT shore, it was the CT style seafood all the way.