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.
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.
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 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.
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.
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.
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.
That’s the bar.
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.)
, a lobster, burger and salad restaurant&picture=https://cdn.torontolife.com/wp-content/uploads/2016/07/toronto-restaurants-lbs-lobster-burger-salad-financial-district-lobster-dinner-2.jpg&description=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.
[caption id="attachment_389084" align="aligncenter" width="1600"] The quarter-pound cracked lobster comes with a side salad, fries and butter. $22.[/caption]
[caption id="attachment_389091" align="aligncenter" width="1600"] Sauce add-ons include (clockwise from top right): cocktail sauce, lobster butter, truffle aïoli and bacon-infused butter. $4 each.[/caption]
[caption id="attachment_389089" align="aligncenter" width="1067"] 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.[/caption]
[caption id="attachment_389078" align="aligncenter" width="1600"] 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.[/caption]
[caption id="attachment_389090" align="aligncenter" width="1600"] The mixed greens salad with Dijon dressing includes one-and-a-quarter pounds of lobster meat, red onions, cabbage and sautéed mushrooms. $22.[/caption]
[caption id="attachment_389088" align="aligncenter" width="1600"] The secret-menu poutine includes one-and-a-quarter pounds of lobster, cheese curds and a lobster-bisque gravy. $20.[/caption]
[caption id="attachment_389092" align="aligncenter" width="1600"] This takeout lunch includes a small lobster roll, chips and a house-made soda. $16.[/caption]
[caption id="attachment_389082" align="aligncenter" width="1600"] Ice cream sandwiches are made with Ed's Real Scoop flavours and doughnuts from the Danforth's Von Doughnuts. $6.[/caption]
[caption id="attachment_389086" align="aligncenter" width="1600"] Co-owner Jonathan Gonsenhauser demonstrates how to use the available-by-request lobster bibs.[/caption]
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.
[caption id="attachment_389079" align="aligncenter" width="1600"] Gertrude's Bird, made with whisky, Jasmine green tea, lime and Coster's Wormwood Tincture, is chilled with a branded ice cube. $13.[/caption]
[caption id="attachment_389083" align="aligncenter" width="1600"] Here's how those branded ice cubes are made.[/caption]
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.
[caption id="attachment_389080" align="aligncenter" width="1600"] Here's the main dining room.[/caption]
[caption id="attachment_389077" align="aligncenter" width="1600"] That's the bar.[/caption]
[caption id="attachment_389087" align="aligncenter" width="1600"] This is the sort-of patio in the building's atrium.[/caption]
[caption id="attachment_389093" align="aligncenter" width="1600"] And here's the takeout window. (It was closed at the time this picture was taken.)[/caption]
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