What's on the menu here besides lobster? Is there other types of seafood (non-shellfish) or non-seafood choices? Going up in a couple of weeks and just wondering what the options are so everyone in the group will be satisfied.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Behind the Business - Luke's Lobster
Luke's Lobster president Ben Conniff talks about the challenges and successes of building a business. Read more.