The Lobster Club Completes the Seagram Building’s Fine Dining Trifecta

The Lobster Club Completes the Seagram Building’s Fine Dining Trifecta

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First, there came the Grill. The people flocked to the Seagram Building for tableside flambes, impressive cuts of meat and Instagram posts of that structure hanging like golden sheets of rain above a luxe-looking bar. 

Some months later, there arrived the Pool, and the people began heading to the soaring space elsewhere in the building for foie gras ribbons, fish-shaped pastel chocolates and Instagram posts of the white marble pool sitting ever so serenely in the center of it all.

And now, rounding out the 

building’s trifecta of fine dining extravagance and Instagrammable spaces, we’ve got the Lobster Club: the first of Major Food Group’s Seagram ventures not named after an element of a backyard barbecue, now open in the building’s subterranean space. Things to know are below.

The Lobster Club occupies the once-home of trendy ’80s eatery the Brasserie.
And it’ll follow in its footsteps, bringing a bit of “downtown cool” (cringe) to Midtown. The Lord’s work.

The floor: Pollack-inspired. The sculptures, plates, and space in general: Picasso-inspired.
The whole space is a bit younger, loung-ier and more fun than its upstairs siblings. It’s a bright, colorful space: whether you’re posted up on an abstractly patterned chartreuse banquette or seated at a two-top on a set of mod pink chairs.

It’s the Group’s inaugural Asian restaurant, and not surprisingly, the team behind Carbone and Dirty French (among other New York gems) is doing things right. 
They’ve tapped Michelin-starred chef Tasuku Murakami for a menu of toro-uni hand rolls, shareable plates like lemongrass short ribs and lobster dumplings, and heavier dishes like hibachi-style filet mignon or full lobster served alongside garlic or ume shisho rice.

Major’s drinks czar Thomas Waugh is behind the cocktails. 
Expect Japanese spins on American classics. Think cucumber-shisho gimlets, melon mojitos with white rum and midori-melon puree and Japanese sudachi cirtus fruit-laden whiskey sours.

There’s a more private space called “The Red Room.”
You’ll find it behind a thick black leather curtain: a sexy red-washed room with red banquettes and floors that’s… yet another space to eat Japanese.

Why, what were you expecting?


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