The 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 night.
The restaurant will be going into the former Brasserie space at 98 East 53rd Street, helmed by the former chef behind Michelin-starred sushi restaurant Sushi Azabu, Tasuku Murakami.
WWD reports that the menu will be brasserie-style fare, but Japanese and lighter than The Grill upstairs. With Murakami’s experience, sushi of course will be on hand, as well as dishes like raw sea bass with brussel sprouts, tiger calamari salad, and a shareable Teppanyaki porterhouse.
If the architect of the space is any indication, the vibes of Lobster Club could be the most outrageous of all the (already kind of outrageous and dramatic) Seagram Building restaurants from the group.
Architect Peter Marino spearheaded the design, and he’s a big name in the luxury fashion industry, working with brands like Louis Vuitton, Chanel, and Armani. He’s also known for his obsession with dressing in leather, frequently going head-to-toe in the stuff. (Marino already has black leather mittens shaped like lobster claws for the opening party of the restaurant, according to WWD.)
Here at Lobster Club, black leather curtains on a wall will retreat in the morning for breakfast and unravel at night to give darker vibes. Picasso’s an inspiration in the space, too, and sculptures inspired by the artist will fill the space. It also has neon green camo-lined banquettes, a red banquette intended to mimic a lobster tail, and floors inspired by Jackson Pollock paintings.
The Grill and The Pool opened earlier this year in the building. Chef Mario Carbone’s mid-century chophouse has become one of the biggest hits of the years, while Rich Torrisi’s seafood restaurant has received more middling reviews. Along with third MFG partner Jeff Zalaznick and landlord Aby Rosen, the crew raised at least some $30 million for the projects.
Lobster Club is the only restaurant space in the building that’s not landmarked, presumably why Marino went balls out with the design. Stay tuned for more.