Maine Diner, Wells, Maine

Nicknamed “The Dale Arnold” for a local deejay who always orders it, this is a perfectly griddled New England-style hot dog bun filled with warm gobs of freshly shucked lobster meat. It’s served with warm drawn butter that provides the eater with an opportunity to drizzle or dunk, thereby setting the bar for all other lobster rolls in its simplicity and precision.

Selected by: Richard Coraine
COO/Partner, Union Square Hospitality
Group, New York City

Check out the entire list of Clean Plate Award winners. 

How do you make money on cocktails in a dry town?Chilmark Tavern, in a liquorless section of Martha's Vineyard, offered its guests house-made"elixers" to mix with their BYO bottles. Created by chef Paul O'Connell, the four elixirs sell for $5 each and include a faux Mojito and the Bee's Knees—patrons just add their own rum or vodka. The program worked so well that next season, owners Paul and Louise Petersiel plan to expand to garnishes and glassware. Additionally, the restaurant will rent out 60 liquor lockers and wine fridges where regulars can stash their stuff. Chilmark will also charge a nominal fee for glassware and fixings and the wine corkage fee will be $7; a cold pilsner glass, $2. "There's no other place around here like it," observes Paul Petersiel. "Otherwise people have to drive to the other end of the island."