Justin Romaine

CHEF
Written By Nicole Borden

The Lobster Club | New York | November 2018

FEATURED DISHES


Wasabi Lobster

Octopus Sunomono: Spanish Octopus, Sunomono Vinegar, Daikon, Cucumber, and Sansho Pepper

Chicken Tsukune, Foie Gras, Tare Glaze, and Furikake

Futsu Squash, Fish Sauce Caramel, and Spicy Shallots


Photography by Will Blunt

Nicole Borden
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