Chinatown

A very very good source tells me that Luke’s Lobster Shack is coming to Penn Quarter (and build out has already begun) at 622 E St, NW (near the Starbucks and Tangy Sweet on 7th St, NW). Luke’s currently has 4 locations in New York City and this will be their first outpost in DC. Their Web site says:

It doesn’t take a master chef to make a great lobster roll; it takes great lobster. Luke Holden knows where to get the best stuff around . . .

Holden, 26, was born and raised in Cape Elizabeth, a small town on the coast of Maine. He grew up lobstering, built his own skiff, and launched a lobster company while still in high school. When Luke moved to New York to work in finance, he was dismayed to see lobster rolls—drowning in mayo and diluted with celery—priced anywhere from $20 to $30. So he called his dad Jeff, who owns a seafood processing company in Maine. The father-son duo has built longstanding relationships with lobstermen, which earns them access to Maine’s best catch. They were on to something . . . something big.

On foggy mornings off Vinalhaven, burly lobstermen in bright yellow Grundens haul traps from the open seas, and they’re taken from the dock to Luke’s family seafood business. In just hours, the frisky pinchers are steamed, picked, and individually wrapped before they’re sent south to Luke’s Lobster. Each plastic bag contains a quarter-pound of pure, unadulterated lobster meat from 5 or 6 unlucky lobster claws (yep, it takes that many lobsters for each roll!). The lobster meat is sealed in these air-tight bags to lock in that fresh-from-the-ocean taste and to prevent contamination. Throughout the 315-mile trek from Maine to Manhattan, the lobster meat remains in pristine condition, having last touched Maine air. The result is a deliciously fresh lobster roll that allows you to truly taste Maine at its best. Luke just wouldn’t have it any other way.

So when you walk up to the shingled counter at Luke’s and admire the buoys and traps, remember the lobster tale and remember the lobstermen. And when you walk away, remember the taste of Maine. Although we doubt you’ll ever forget it.

You can see their NYC menus here.

This is going to be huge! I have a 92.7% confidence in this scuttlebutt.

Anyone ever check out one of their New York spots?

From a Press Release:

On Saturday, March 19th, The Source by Wolfgang Puck will launch its new dim sum brunch menu, offered every Saturday from 12 p.m. to 3 p.m. The dim sum menu will replace the existing Saturday brunch menu and will be offered in the restaurant’s bar and lounge area.

Priced at $30 for five plates, $40 for eight plates, diners will have ample variety from which to choose, including General Tso’s Wings, Chow Fueng Noodles with rock shrimp and Lobster and Shrimp Spring Rolls. Several dishes will feature Drewno’s rendition of bao buns including Sweet roasted bao buns filled with pineapple custard, Duck bao with lacquered duckling and Char Sui bao stuffed with slow-braised veal cheeks. The menu will also feature a variety dumpling dishes including Szechuan “Dan Dan” dumpling with chicken and peanut sauce, Crystal chive dumpling with King crab and Chinese mustard and Sea scallop Sui Mai with curried lobster emulsion.

Guests seeking more traditional flavors will enjoy The Source’s Maryland Crabcake Benedict, Kobe beef hash with poached egg and potatoes and Maine lobster club with bacon vinaigrette. All dim sum can also be ordered a la carte for $7 a dish.

Complementing the tasty bites is an impressive selection of sweet and savory cocktails such as Pear Bellinis, Pimm’s Cups, Pomegranate Mimosas and three different kinds of Bloody Marys – a Classic Mary with horseradish and olives, a District Mary garnished with a housemade half-smoke and an Old Bay rim, and a Shanghai Mary with chili paste and lime juice. All brunch cocktails are $8 per drink.

The Source by Wolfgang Puck is located at 575 Pennsylvania Avenue, NW (entrance on 6th Street).

We judged The Source back in Jan. ’11.

Thanks to all who sent in word about Hill Country opening up this weekend at 410 7th St, NW in Penn Quarter. I stopped in briefly last Friday and the space is huge! And more importantly smelled great. There is actually two levels with another bar and seating area downstairs.

You can take a look at their delicious looking menu here.

And there is an extensive music schedule:

Downstairs Bar:

This is like the opposite of Standard Bar and BBQ but I’m just as eager to have a taste. We’ll revisit for a proper “judging restaurants” in a few weeks.