Here it is:
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| The newsletter says: Of course, it all starts with the lobster roll. It's been redone by their new chef (who did time at Bouley, Jean-Georges, Mercat...) with "perfectly steamed" fresh claw and tail meat, a touch of mayo, and scallions on a bun with a nice toast and some butter. Speaking to the ethos of letting the freshness of the catch shine through, he says: "Basically it's three ingredients, just don't f*ck it up." He didn't! |
3 comments:
that looks luscious....do they deliver? Next time I come up?
I'm being a little babyish about the scallions -- too much like raw onion? OK, I'll tough it out!
Yumm!
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