I'm just catching up with the paeans of praise for How's, and now plan to beeline over there for the primo prime rib. Thought you might appreciate my tale from the front lines of food prep on Christmas Eve. I get to the Fish King on Glendale Ave. at about 11 AM knowing it will be a freaking nightmare. Walk in; they've got the number dispenser right at the door which is a good thing since you can't make your way through the crowd to the display cases. I look at my number: 74. I look up to the electronic sign showing the number they are now serving: 11.
I do a few mental calculations, turn on my heel and walk up the street to How's. It's nearly empty, neat as a pin and laid out exactly like my old Whole (Paycheck) Foods. In ten minutes, I've got a couple pounds of fresh, large (previously frozen) tiger prawns, a pound of littleneck clams and a live Maine lobster, and I'm out the door. And while the shrimp were good, not great, the lobster and the littlenecks were swell, and the prices were very fair. Go, How's!