Mountain Views News          Saturday, December 22, 2012

GOOD FOOD & DRINK

9

 Mountain Views News Saturday, December 22, 2012 


LOBSTER ON A ROLL IN ALHAMBRA

Many years ago my dad, Elmer Dills, would take us all the 
way up to Oxnard to a little restaurant called Tuck’s Point in 
the harbor for what he thought were the best Lobster Rolls 
Sandwiches this side of the Atlantic. A few years back I was 
in Boston for a wedding and made way to Faneuial Hall, 
an inside marketplace with shops and restaurants. It was 
more like counters I should say, and that is where I found 
a lobster roll sandwich which I thought was the end all. 
Teamed up with a Boston Beer (not Sam Adams), it was 
truly a sandwich from heaven.

Now, in 2012, I have driven past by Twohey’s Restaurant on 
Huntington Dr. if not 1001 times, darn close. You know the place the cute sign with the 
guy with the clothespin on his nose, and the banners of 4th of July specials or Baby Back 
ribs now until then all you can eat specials. Sharing a parking lot with In n’ Out must be 
a competitive nightmare or… well I digress. I just never felt like going in, maybe I had a 
preconceived thought of Marge pouring cold coffee or a patty melt that had seen better 
days. I know they are famous for serving breakfast all day and night, but I must admit a 
bowl of fruit for breakfast and I am golden. 

But one afternoon I stopped in and as I 
always try to do if I am at Hustons, Ruth 
Chris or now Twohey’s, I sit at the bar or 
counter seating, since I have to be in the 
middle of the action. Twohey’s has over 300 items on the menu, a big red flag for me! 
I think fifty is too many. After checking out the menu, hidden on the second column 
of the sandwich selection was a Lobster roll 
$10.95, nothing about world famous or house 
specialty, no fanfare, just a brief description of 
Maine lobster, diced and tossed with celery and 
house mayo. Could it be? Could something 
such as this bring back those memories of 
driving up to Oxnard with my dad, or my 
trip to Boston.? My answer is a big Yes! This 
sandwich, if not right on the mark, was so 
close that I have to do my best Paul Revere and 
let all my neighbors this sandwich, served with 
freshly cut potato chips is a winner. I found 
out that GM Charlie Cristos and family hail 
from Beantown and in fact owned Jimmy’s 
Harborside Restaurant and they still import 
the hot dog bun from Boston. Now, that is 
authentic. I was sold the first time having the 
Twohey’s Lobster Rolls sandwich, but thought 
I’d take advantage of editor Susan’s generous 
expense account and go twice, so I changed 
things up a little and had the carrot salad, and 
yes thumbs up. What else can I discover here 
at Twohey’s? Assistant Honcho John Beeman 
tells me that the onion rings being made every 
morning, and they make a pretty mean chili. I will return!

TwoHey’s 1224 N. Atlantic Blvd. Alhambra (626) 284-7387


SHRIMP SCAMPI 
WITH LINGUINI

A perfect Christmas Eve Dish

INGREDIENTS

1 pound linguini

4 tablespoons butter

4 tablespoons extra virgin olive oil, plus more for drizzling

1 large shallot, finely diced

5 cloves garlic, sliced

Pinch red pepper flakes, optional

20 large shrimp, about 1 pound, peeled and deveined, tail on

Kosher salt and freshly ground black pepper

1/2 cup dry white wine

1 lemon, juiced

1/4 cup finely chopped parsley leaves

DIRECTIONS

 For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple 
of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water 
returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta 
reserving 1 cup of water.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high 
heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 
3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have 
turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add 
wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the 
butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved 
pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve 
immediately. 

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com


SIERRA MADRE FARMERS MARKET 

The Sierra Madre Farmer’s Market hours have changed to 3:00pm through 7:00pm every 
Wednesday in fall and winter. Vendors include Dry Dock which has fresh and wild caught 
fish, Rustic Loaf with artisan breads, Cutie Pie with fresh pies and much more!

For those interested in being a vendor contact Melissa Farwell with Raw Inspirations at 
818-591-8161 ext. 806.