Luke Holden, former UBS and CS Capital employee, enters the foodie arena giving new meaning to “claw backs” while bringing New Yorkers a fresh take on lobster.
Luke grew up in Maine working for the Portland Shellfish Company, his father’s seafood processing business. Between M.E. and Y.O.U, his strategic partnership with his father’s company solidified his leap of faith from crunching numbers in Excel to excelling in the restaurant business.
Luke’s Lobster is able to supply New Yorkers with lobster straight from the source, in what he claims takes 24 hours from sea to sale. His partnerships allow him to charge a steady rate of $15 for a New England top-split bun filled with succulent lobster, celery and butter. Splurge an extra $2 for a meal, which comes with a soda, chips & a pickle, or go the distance and turn that soda into an original Maine craft beer that you’ve never heard of… for an additional five dollars.
Each restaurant is decorated with buoys, lobster traps, and wood planks to provide the true Maine atmosphere to go along with the authentic Maine flavors. The lobster bisque sounds delightful but it’s too salty… almost as salty as every other lobster shack owner in NYC that actually pays a distributor.
Luke, Portland Shellfish Company is your father.
East Village – E 7th Between 1st and Ave A / UES- 81st Between 2nd and 3rd
UWS- Amsterdam Ave Between 80th and 81st / FiDi- 26 S Williams Street
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