Eat | $$$$$
Hard to believe, but it's been less than a decade since the first Luke's Lobster opened. That spot was in the East Village in 2009, and right away the founders could see that it's concept was catchy: fresh, locally sourced seafood with an emphasis on soft and buttery lobster rolls and hot and gooey lobster mac 'n cheese. Today the environmentally aware chain is in several cities in the U.S. and Japan and has 14 locations in New York City, alone. The menu has expanded to include healthier options like a lobster warm grain bowl, and the chowder, bisque, crab, and shrimp is as good as ever.