Chef Allyson Thurber's menu changes daily, based on the availability of fresh ingredients. No newbie to the kitchen, she was valedictorian of her class at the Culinary Institute of America and has spent time in such famous kitchens as The Checkers Hotel in Los Angeles, where she worked under Thomas Keller, The Water Grill, also in Los Angeles, as well as Striped Bass in Philadelphia and, in New York, Mortimer's and An American Place. At The Lobster since its reopening in 1999, she's created a vast menu focusing primarily on seafood. For those landlubbers, however, there are also a variety of vegetarian, chicken and beef options. You’ll note an interesting addition to the warm bread when it comes-a chimichurri of parsley, garlic, chile flakes and olive oil, which is simply delicious. The wine pour is completely generous. If you do visit The Lobster, we found Jim, our server, to be incredibly helpful and professional; if you get a chance, ask for him. For a look at the lunch menu, or the "afternoon menu" that's served between lunch and dinner, please click here.