Foodable Labs Ranks Sustainable Luke's Lobster as a Top 150 Emerging Brand

Foodable Labs Ranks Sustainable Luke's Lobster as a Top 150 Emerging Brand
  • Maine-inspired Luke's Lobster is growing sustainable seafood in fast casual.

  • Foodable Labs ranks NYC-based Luke's Lobster as a Top 150 Emerging Brand. 

 

Turns out, many people were looking for the fresh seafood taste just like Luke and were willing to pay more than they would at the average fast casual for the high-quality dish. Knowing the industry, Luke and Ben were able to ship in fresh from Maine seafood all while maintaining the level of sustainability they feel the product demands. Watch this episode of Foodable's Emerging Brand Series to see how the brand is growing and where they plan to go next. 

Luke's Lobster began in 2009 when Luke Holden, a self-defined Lobsterman from Maine noticed a gap in the dining scene of New York City. Working in the city as an investment banker, Luke longed for the Lobster rolls he'd grown accustomed to back home. But the only lobster he could find was at fine dining establishments and had a 30 dollar price tag. After joining forces with former food writer Ben Conniff, the duo took on the fast-casual seafood scene... and dominated. 

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Chef David Walzog Introduces Ocean to Table Program at Lakeside Seafood in Wynn

Pictured: Lakeside Seafood | Credit: Wynn Las Vegas

Pictured: Lakeside Seafood | Credit: Wynn Las Vegas

Las Vegas. There’s no place like it. Whether referring to its nightlife or its culinary culture, Vegas is an extremist, for lack of a better word. Throughout LV’s many restaurants and hotels, you’re sure to stumble — quite literally, perhaps — upon celebrity chef names stamped on the menu. Las Vegas does it big, so it’s no wonder that its sourcing methods follow suit.

Foodable Top 25 favorite Bartolotta Ristorante di Mare (Wynn) flies in seafood from the Mediterranean regularly throughout the week and BarMasa, another F25 regular, gets their sushi straight from Japan. As part of a recently launched Ocean to Table program, Lakeside Seafood (Wynn)’s Chef David Walzog is testing out the waters near Hawaii for the restaurant’s fresh fare. Read More