130 S. 17th St., with locations in New York, D.C. and Maryland. lukeslobster.com/philly
Here’s the dish: Lobster Roll.
Description: Caught in and shipped from the waters of Maine, these crustaceous critters are treated like royalty from the moment they’re snagged until the moment they reach your plate. (But how you treat them while eating is all on you.) The result is clean, delicate lobster meat (it takes five or six claws to fill one sammie, btw), chilled and placed atop a toasted roll with just a tad of mayo, lemon butter and spices. Yes, that’s it. The meat is so fresh that it doesn’t need to be masked by fillers you’re unable to identify. And, you know, that’s important, because seafood poisoning is really no fun. The crab roll here is a game-changer, and it’s a little more affordable than its partner in claw.
Yum or yuck? Yum. Fresh seafood wasn’t really Philly’s thing, until now.
Calendar: April 1-8
Calendar: March 25-April 1
PW's 2015 Philly Spring Guide