What’s on the menu at Lbs (that’s “pounds”), a lobster, burger and salad restaurant

What’s on the menu at Lbs (that’s “pounds”), a lobster, burger and salad restaurant

Name: Lbs
Neighbourhood: Financial District
Contact: 100 Yonge St., 647-351-4747, lbstoronto.com, @LbsToronto
Owners: Jonathan Gonsenhauser (Momofuku, e11even, Pangaea) and Will Tomlinson

The food

The three-item menu (“Lbs” stands for lobster, burger, salad) features Nova Scotia lobster, and hormone- and antibiotic-free Ontario beef. Large-format lobster dinners (two, three or six pounds) are available and come with all the fixings. There’s also a somewhat-secret menu item: lobster poutine.

The quarter-pound cracked lobster comes with a side salad, fries and butter. $22. The quarter-pound cracked lobster comes with a side salad, fries and butter. $22.
 

 
Sauce add-ons include (clockwise from top right): cocktail sauce, lobster butter, truffle aïoli and bacon-infused butter. $4 each. Sauce add-ons include (clockwise from top right): cocktail sauce, lobster butter, truffle aïoli and bacon-infused butter. $4 each.
 

 
A Fred's Bread brioche-style roll is filled with four ounces of lobster, house pickles and pickled onions. Served with fries and a side salad. $22. A Fred’s Bread brioche-style roll is filled with four ounces of lobster, house pickles and pickled onions. Served with fries and a side salad. $22.
 

 
The six-ounce brisket burger is topped with a bacon rasher, five-year-old cheddar, Kozlik's horseradish mustard, house pickles and onions. Served with fries and a side salad. $22. The six-ounce brisket burger is topped with a bacon rasher, five-year-old cheddar, Kozlik’s horseradish mustard, house pickles and onions. Served with fries and a side salad. $22.
 

 
The mixed greens salad with Dijon dressing includes one-and-a-quarter pounds of lobster meat, red onions, cabbage and sautéed mushrooms. $22. The mixed greens salad with Dijon dressing includes one-and-a-quarter pounds of lobster meat, red onions, cabbage and sautéed mushrooms. $22.
 

 
The secret-menu poutine includes one-and-a-quarter pounds of lobster, cheese curds and a lobster-bisque gravy. $20. The secret-menu poutine includes one-and-a-quarter pounds of lobster, cheese curds and a lobster-bisque gravy. $20.
 

 
This takeout lunch includes a small lobster roll, chips and a house-made soda. $16. This takeout lunch includes a small lobster roll, chips and a house-made soda. $16.
 

 
Ice cream sandwiches are made with Ed's Real Scoop flavours and doughnuts from the Danforth's Von Doughnuts. $6. Ice cream sandwiches are made with Ed’s Real Scoop flavours and doughnuts from the Danforth’s Von Doughnuts. $6.
 

 
Co-owner Jonathan Gonsenhauser demonstrates how to use the available-by-request lobster bibs. Co-owner Jonathan Gonsenhauser demonstrates how to use the available-by-request lobster bibs.
 

The drinks

Tomlinson has an MBA in wine, and both men studied at the Court of Master Sommeliers so the drink list focuses on wine and champagne. (Later this summer, even Krug champers will be sold by the glass.) Holly Caverly (Momofuku, Bar Isabel) is behind the house-made sodas and cocktails, and Sam James coffee is available at the takeout window as early as 8 a.m.

Gertrude's Bird, made with whisky, Jasmine green tea, lime and Coster's Wormwood Tincture, is chilled with a branded ice cube. $13. Gertrude’s Bird, made with whisky, Jasmine green tea, lime and Coster’s Wormwood Tincture, is chilled with a branded ice cube. $13.
 

 
Here's how those branded ice cubes are made. Here’s how those branded ice cubes are made.
 

The space

Between its bar, main dining room—which has a view of the kitchen’s 2000-pound lobster tank—and a patio of sorts (it’s in the building’s atrium), the restaurant seats 140 guests.

Here's the main dining room. Here’s the main dining room.
 

 
That's the bar. That’s the bar.
 

 
This is the sort-of patio in the building's atrium. This is the sort-of patio in the building’s atrium.
 

 
And here's the takeout window. (It was closed at the time this picture was taken.) And here’s the takeout window. (It was closed at the time this picture was taken.)
 

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