Happy New Year, Lobstah Lovahs!
The Chinese calendar says that 2012 is the year of the Water Dragon, but we’d like to think of it as the year of the Lobster, which is also a kind of dragon of the sea. As always the new year brings new things to Ed’s Lobster Bar. First and foremost, the New York Giants are playing for the NFC Championship this Sunday, January 22, at 6:30pm, and we will be prepared at Ed’s Lobster Bar Annex with our 55-inch TV. Come root for the Giants with us–we’ll be offering drink …
Dear Lobster Lovers,
What a crazy end to October with a snow preview this past weekend! We’ll all be on ice soon, but inside Ed’s Lobster Bar things are heating up. We’re excited about our newly redesigned website at lobsterbarnyc.com which has a lot of information about both our restaurants in one place.
I’ve been busy making pastas at the Annex lately, but I’ve also been cooking for friends and family on the weekends. Any Giants fans out there, I’m tailgaiting on Sundays in the parking lot by J5. Stop by and say hello! Unfortnately, …
Dear Lobster Lovers,
For those of you who haven’t visited us yet, we’re thrilled to share some snapshots of new dishes from our newest outpost, Ed’s Lobster Bar Annex, on 25 Clinton Street in the Lower East Side. It’s been just over 3 weeks since we opened our doors (on the weekend of Hurricane Irene, of course!) and we’re so glad to be in the neighborhood. And after years of tight squeezing at Lafayette Street, the Annex is downright spacious: we’ve got a patio for outdoor dining, lots of raw bar …
Monday: Closed
Tuesday: 6pm to 11pm
Wednesday: 6pm to 11pm
Thursday: 6pm to 12am
Friday: 12pm to 2am
Saturday: 12pm to 2am
Sunday: 10:30am to 10pm
Dear Lobster Lovers,
It’s finally summer! We made it through a very rainy spring, and even survived apocalyptic forecasts. And now, as the weather warms and the sun starts to shine a bit more, we’re getting ready for my favorite season (tomato season), which, incidentally, is also everyone’s favorite season for lobster! I got my vines planted so be ready for the late summer harvest. I’m pretty excited about some new and uncommon varieties that you’ll have to come in to find out about.
Some other things we’re looking forward to (now …
