The Lobster Club - Wine & Spirits Magazine

The Lobster Club

photo by Teddy Wolff

If ever there was a place you might run into Carrie Bradshaw and her ”Sex and the City’ posse, this would be it. Designed by Peter Marino, with Michelin-starred chef Tasuku Murakami leading the kitchen, the Lobster Club is Major Food Group’s third and final restaurant in the Seagram Building. There is a new way to eat oysters: on the half shell drowned in green tomato juice, cucumber and shaved wasabi. Take your server’s advice on sashimi. The seafood is flown in from Japan, and might be rare and delicious shiro-ebi (sweet baby shrimp) or herring row, crunchy and briney, like oceanic Pop Rocks. Go for a cocktail from Thomas Waugh’s list or, better yet, try their elevated sake bomb: ume, kobosu or yuzu sake paired with one of the many Japanese beers on the list.

98 E. 53rd St., New York, NY



Deanna Gonnella, is a graduate of NYC’s International Culinary Center’s Classic Culinary Arts program, a private chef and our in-house expert on all things culinary. She’s also worked the floor as a sommelier, and advised buyers at Vintry Fine Wines in Manhattan, so she knows a thing or two about wine.

This story appears in the print issue of April 2018.
Like what you read? Subscribe today.