ORIGINAL SANDOS: THE KNUCKLE SANDWICH

ORIGINAL SANDOS: THE KNUCKLE SANDWICH Friday, June 29, 2012

lobster knuckle sandwichTime was, most Americans didn’t eat lobster. In fact, lobsters were once so abundant that we used to toss them back into the sea after summer squalls had washed them ashore. And those few who did eat lobster were condescendingly looked down upon because they either were too poor to purchase other sources of protein, or because they were inmates imprisoned by jailers who didn’t want to splurge on beef.

But then again, time was that our sun orbited our flat earth, just beyond that empty space where dragons once roamed.

Skip ahead a century and we now know that a lobster dinner can be a spendy one. But that doesn’t mean lobster lunches have to be so.

That’s why we’re socking it to you, right in the kisser, with our brand new lobster Knuckle Sandwich.

What is a Knuckle Sandwich? It’s chopped lobster meat, salvaged from the crustacean’s meaty pincers and dressed with our superb housemade tarragon aioli and topped, on toasted Grand Central Bakery brioche bun, with pickled rhubarb and the tendrils of spiraling pea shoots sourced from local farms.

As is always the case with our sandwiches, the Knuckle Sando is served with your choice of soup, salad or French fries.

No bib is required, but we look the other way should you lick the sandwich’s saucy remains from your fingers—and you will.

So join us for a long, leisurely lunch and figuratively give yourself a good ol’ punch in the mouth. It’s so good that we’re betting you’ll see stars—and maybe even dragons.