Major Food Group has opened its third new restaurant in the Seagram Building — the eagerly awaited Lobster Club, a Japanese-ish pleasure pit in the sunken space that was once The Brasserie.
Read MoreChef Tasuku Murakami joins the team that launched The Grill and The Pool in the old Four Seasons to create a Japanese-style brasserie.
Read MoreFrequently, serious Japanese engagements—be it an omakase sushi bar or a tasting menu concept—embrace an uncluttered aesthetic marked by blonde wood, clean lines, and little outside noise that distracts the diner from the plate. But for Major Food Group’s inaugural Asian eatery, The Lobster Club, opening this fall, the Carbone and Dirty French crew have hired one of New York’s most skilled sushi chefs, in addition to one of the fashion world’s most esteemed architects, to totally flip the script on what a high-level Japanese joint should be.
Read MoreIt's Marino's first restaurant project in New York. By Kristen Tauer on VIEW GALLERY— 17 PHOTOS “Completely out of the ordinary for me — I don’t do restaurants, but this was a funny deal,” begins Peter Marino, speaking from his sunny art-filled office on 58th Street in Manhattan. The architect has lent his hand to the soon-to-open restaurant The Lobster Club, located down the street in the Seagram Building.
Read MoreThe Lobster Club — the final piece of Major Food Group’s takeover of restaurant spaces in the former Four Seasons — swings open on November 1st with black leather, red banquettes, and meals from breakfast to late nigh
Read MorePlus, the Lobster Club completes the new Major Food Group trifecta, Bouchon Beverly Hills is closing, and New Orleans treasure Gabrielle reopens
Read MoreFall is a time for fresh starts, and there’s something satisfying about seeing veteran chefs break out with restaurants of their own. That’s why Frenchette and Scampi are among the places I’m most looking forward to this season.
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