Ruth and Wimpy's Restaurant
HANCOCK - On sale NOW!
You will receive two (2) $20.00 vouchers for just $20.00!
Only one voucher may be used per visit, per table.
**Ruth & Wimpy's will be reopening for the season on May 9th, 2019!
Over the years, Ruth and Wimpy have greeted visitors from all over the world. With them it is a point of special pride that everybody is welcomed equally, regardless of nationality, age, gender, pigmentation, social standing, religious persuasion, sartorial inclination, sexual orientation, or any other inconsequential differentiation. On weekends or holidays, reservations are suggested for one and all.
IN THE DOWNEAST DERBY for Most Ways To Fix Lobster, Ruth and Wimpy’s Kitchen in Hancock seems to be the clear-cut winner. Although various other eateries hereabouts claim this distinction, Ruth and Wimpy serve lobster in ways literally too numerous to calculate.
Their menu, which lists 32 combinations, is merely the beginning. "Let’s see," Ruth muses, "We have lobster newburg, a lobster salad plate, a lobster combo which includes a cup of lobster stew and lobster roll, lobster fondue, a Maine seafood sampler with lobster, lobster stew, lobster chowder, lobster bisque, lobster scampi, and assorted seafood dishes that include lobster. Oh, and we also have baked stuffed lobster as well as baked stuffed lazy lobster."
Mind-boggling as all this might be, it’s hardly the finale. "We’ll mix and match about anything," Ruth points out. "You can have lobster with steak or with fried clams or fried shrimp, with haddock, or with just about anything else. Whatever you want, we’ll find a way of figuring it out."
Ruth paused, deep in thought. "Oh, yeah, I almost forgot," she continued. "We do a jumbo lobster roll which we think is the best around. We use no fillers, we don’t add celery and stuff, no lettuce unless they ask for it. It’s just lobster and a little bit of mayonnaise. We’ve actually had people come back and ask for more mayonnaise, since we want it to be almost entirely fresh picked lobster meat."
For Ruth and Wimpy, lobster is serious business. The lobster they serve is fresh as can be; they pick all their own lobster meat. This is no small task. During summer, they keep four-to-five hundred pounds of lobster in their outdoor tanks. They recently invested in a new titanium cooling system, a state-of-the-art, highly efficient means of circulating water. Ruth says it keeps everything nice and cool at a regulated temperature and requires fewer water changes.
"We’re always showing kids around, letting them see the lobsters," Ruth Says. "We usually have some big ones, three-and-a-half pounders. We have had them at nearly five pounds. They’re legal so long as they aren’t too long. The really big ones need to be short and fat."