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The restaurant’s chef and namesake, Billy Reynolds, is Boston raised and trained. He opened this chowder house in 2010, along with friend Lance Wagner of Little Lou's’ BBQ. “3,283 miles from Boston,” the menu reads. Still, the east coast authenticity shines through. The hot buttered “lobsta” rolls are available three ways: warm buttered, dressed in mayo, or naked. It’s served on a puffy, grilled split-top roll with French fries and coleslaw.