Based on 4,826 reviews
Warm knuckle and claw meat tossed in drawn butter, piled into a toasted split-top brioche — the dish that put them on the map
Classic mayo-dressed cold lobster on the same brioche bun — the traditional alternative
Daily-rotating raw bar with East and West Coast varieties, shucked to order at the counter
Sashimi-grade tuna with citrus and chili — a clean, bright counter to the buttery mains
