At this acclaimed American seafood house in Chicago, Chef Giuseppe Tentori uses an entire pound of lobster meat sourced from Maine for each roll. It’s dressed with a housemade special herb mayo, celery and lemon juice, then served in a Labriola roll that’s been buttered and grilled. A heap of fried onion sticks comes on the side. Bring your appetite.
Special Dishes: Maine Lobster Roll
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