Thanks, Michael. I’ve enjoyed you and your DW’s posts over the years. Sorry I made you hungry–or maybe I’m not sorry! Describing their wonderful grinders was the point. If it is any consolation, it makes me hungry, too, and I had one just last weekend with the family mentioned. Of course, we also had crab rolls and lobster rolls, too. New England style–not CT style–and on grilled NE style hotdog buns. When I make crab or lobster rolls at home, I use Hellman’s light mayo and barely enough to hold it together and nothing else like lettuce or celery. I want to taste the shellfish–not the mayo or other filler. I know the different styles (NE vs CT) have been discussed on RF. I don’t think there is a right or wrong way–it is all personal preference and taste or what you grew up enjoying. Same argument exists between NE vs Manhattan style clam chowder. In Maine they have something similar to grinders called Italians, which are okay, but have no lettuce (unless ordered extra) and are meat, cheese, sliced green pepper, onion, tomato, and oil.