Luke's Lobster SoMa

"Maybe you’re high up enough in a building to see when people are sailing in the Bay some days, and maybe those thoughts of sailing somehow made you want a lobster roll. Conveniently for you and your wandering mind, Luke’s Lobster is close by. This place does buttered, Maine-style lobster rolls with toasted, top-split buns. They also make clam chowder too, if you really want a bowl of soup for lunch, but know that eating it at your desk would look just a little bit sad." - taylor abrams, jess basser sanders, will kamensky

"Restaurants including Burlingame's New England Lobster Co. and SoMa's Luke Lobster won't take David Foster Wallace's fascination off the menu, saying the issues surrounding the lobster's endangerment are being addressed." - Paolo Bicchieri

"Luke’s Lobster in Soma is a solid spot to check out when you want to break up the monotony of lunch at work. This is a mini-chain from New York that specializes in east coast seafood, like clam chowder and - you guessed it - lobster rolls. The lobster in the rolls is chilled and served with butter in a New England-style, top-split hot dog bun. They’ll run you about $20, but you’re actually getting a lot of lobster for what you pay. Is it a little goofy? Yes. Do you really need to eat lobster for lunch? Probably not. But if you miss the east coast or wore a thick turtleneck to work, you could find yourself in the not-so-common mood for a lobster roll, and Luke’s has you covered." - Will Kamensky

"Almost 10 years after opening its first hit seafood business in New York’s East Village, Luke’s Lobster is finally shacking up on the West Coast, opening at 92 2nd Street on October 11. The new space is very Old San Francisco — the historic Bourdette Building, which survived the 1906 earthquake — and it offers a casual, Maine shanty inspired atmosphere for take out and dine-in orders of lobster, crab, and shrimp rolls plus clam chowder and more New England classics. The Luke’s chain is now more than 30 locations strong and even operates its own seafood business, Luke’s Lobster Seafood Company in Saco, Maine, which buys and processes lobster from Maine and Canada. “We price [our lobster] very approachably by using our supply channels to remove the middle men that hike that price up,” explains partner Ben Conniff, who runs the business with namesake Luke Holden, a third generation lobsterman. Lobster rolls at Luke’s locations are typically $16, with shrimp rolls $9 and crab rolls $13. More items include salads topped with lobster tail and lobster corn chowder. Another secret to Luke’s business: It steams and separates its lobster meat in Saco and ships it cooked, since lobsters kept alive in cramped tanks receive poor diet and exercise, Conniff says. Along with its sustainable ingredients and environmental commitment (it’s a certified B-corp), Luke’s also touts the healthiness of its product. A lobster roll on a split-top bun (from Country Kitchen Bakery in Lewiston, ME) with lemon, melted butter, mayo, and seasoning is just 300 calories. Conniff hopes the San Francisco Luke’s location will provide an East meets West Coast atmosphere, with actual buoys from lobster traps and more “nautical decor that feels not kitschy, but feels true to what you’ll see on a waterfront” not far from the San Francisco Bay. Beyond lunch orders (and catering, which could be a hit at downtown offices) “we’re psyched about happy hour in SoMa,” says Conniff. “We know a lot of folks don’t necessarily stick round for late dinners, but we’ve got a really nice, comfortable bar.” There, Luke’s will serve a happy hour menu including mussels from Patagonia Provisions, local wines like Tuck Beckstoffer’s Hogwash Rosé on tap, and Maine and California beer. That means classics like Allagash White and even a one-time collaboration saison with lobster shells from SoMa’s BlackHammer brewing. Luke’s Lobster opens at 92 2nd Street in SoMa on October 11. Weekday hours are 11 am to 9 p.m., with weekend hours from 12 p.m. to 7 p.m." - Caleb Pershan

"Luke’s Lobster will bring a taste of Maine seafood to California this fall, opening the first West Coast branch of its 29-location chain in SoMa. The new California Luke’s will arrive at 92 Second Street, hauling in lobster, shrimp, and crab rolls with it. Founded by Luke Holden and Ben Conniff, the chain has grown significantly since its first location in New York's East Village in 2009. Luke’s Lobster Seafood Company in Saco, Maine, supplies the seafood, ensuring quality by processing the lobster in Maine before shipping. The SoMa location is in a historic building, aiming to serve the busy business district with lunch, catering, and delivery services. The venue will also offer Northern California and Maine beers and adapt its menu to local tastes, potentially featuring Dungeness crab." - Caleb Pershan