Friday, September 4, 2015

Luke's Lobster ready to roll Thursday

Fresh out of Maine.

Luke's Lobster ready to roll Thursday


Thursday, May 16 brings Philly's first taste of Luke's Lobster.

The burgeoning quick-serve founded by 28-year-old lobsterman Luke Holden is opening six steps down from the sidewalk in the subterranean space that was Bonte waffles at 130 S. 17th St. (215-564-1415).

The look is coastal Maine: wood-clad walls, wooden picnic tables, corrugated steel ceiling, sailor's knots.

It's counter service, with an almost ridiculously simple menu of lobster roll ($15), crab roll ($12) and shrimp roll ($8) - each built upon a butter-grilled split-top Country Kitchen roll, plus a chips, a couple of chowders and bisques, craw claws, a dessert called The Blue Monster (Gifford’s of Maine’s Blueberry ice cream sandwiched between two large, homemade chocolate chip cookies); and Maine Root soda.

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Based on an informal taste-test, it's the real deal. You just need a dock and a bottle or two of Shipyard.

Menu is here.

There are six Luke's in NYC, two in D.C., one in Bethesda, Md., and one on the way in Brooklyn.
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About this blog
Michael Klein, the editor/producer of, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

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