Imagine a lobster roll with NO artificial crab, NO Celery, and NO fillers!
...simply tender claw meat, a little organic lemon butter, and our secret seasoning.
Our lobster is plucked from the oceans of Maine 24 hours before reaching your mouth - Can you taste it?
Knuckle & Claw / Chloe & Nikki
Growing up on Martha's Vineyard, Chloe has always had a deep love for lobster. Whether it was obtained from the family dinner table or breaking into their neighbor's house to scavenge for leftovers - lobster was always relatively obtainable, and though she moved to Los Angeles at a young age, her love for the crustacean never swayed. Many years later, Chloe has a degree in Political, Legal, and Economic Analysis from Mills College and is more than capable of running a profitable business-- despite consuming much of her product.
Nikki has a bachelor's degree in Hospitality Management from the University of Hawaii and has wanted to open a restaurant since she was only eight years old. A diehard foodie with an insane love for seafood, she has lived, eaten, and worked, her way through Los Angeles, Honolulu, Las Vegas, and New York City.
With two foodies at the helm, Knuckle & Claw was created.
So the journey began: we traveled from New York to Boston, Connecticut, and Maine to try every lobster roll we could get our hands on. We even went lobstering!
Although the lobster roll hunt ended, the journey was just beginning...
The question: How do we make the best lobster roll in the world?
- a flat sided bun toasted to perfection
- a quarter pound of fresh knuckle & claw meat
- skip the tail - too chewy to tear apart
- a small amount of mayonnaise, just on the bun
- a drizzle of lemon butter
- a delicious seasoning that enhances the natural flavor
We are currently in multiple Farmer's Markets around the city.
We are averaging a 78% return customer rate with a customer base that grows by the week.
Our goal is to raise enough money to transform an old bike shop in Silver Lake to the ONE and ONLY Lobster Roll joint in Los Angeles.
Being residents of the Silver Lake area, we know how important it is to meet new people and that is what our restaurant will embody - the community.
We will serve the New England favorites: Lobster rolls, shrimp rolls, crab rolls, grilled cheeses, clam chowder, lobster bisque, and lobster pot pies to take home for dinner.
The contractor that will perform the build is JCA Services, inc.
- Site work - $7,500
- Demolition - $1,800
- Dumping and Hauling - $2,500
- Concrete - $4,200
- Windows/Doors - $14,945
- Plumbing - $34,600
- Sprinklers - $4,500
- HVAC - $7,500
- Electrical - $18,200
- Interior/Exterior Walls - $13,500
- Millwork & Trim - 6,500
- Tile/Counter - 12,600
- Paint - 3,000
- Misc. - $15,800
- Supervision - $8,000
- Clean Up - $1,500
- Profit & Overhead - $15,800
- Total: $178,915
If we surpass our goal we will delegate all funds to future endeavors.
Coming soon to a catering event near you!
Risks and challenges
Although the construction process has just begun, we have already run into a few speed bumps - but what do you expect when you're creating a space in a building with so much history!
With Office 42 as our Architectural team, we are equipped to conquer all challenges we may face for a January 2015 opening.
- (21 days)