Philly will get a taste of Maine lobster rolls in a few weeks.
Luke's VP Ben Conniff says the shop is expected to open May 16.
Press materials make it clear that these guys are serious, yet casual. It's counter service - much like the true Maine experience. The sustainably harvested seafood comes from 28-year-old founder Luke Holden's own company. The split-top lobster rolls are stuffed with lobster - not lobster salad with mayo, onions, scallions, or other filler. They're just a quarter-pound of lobster meat and a swipe of mayo in the bun and a dash of lemon butter and seasoning on top, for $15.
Menu is simple: Besides the lobster rolls, there are shrimp and crab rolls made of Jonah crab from Beals Island and Maine shrimp from Casco Bay; Hurricane’s chowders and bisques, flown in from Greene, Maine; Empress crab claw; 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.
There are six Luke's in NYC, two in D.C., one in Bethesda, Md., and one on the way in Brooklyn.