Lunch & weekend brunch starts 11:30AM, dinner 4PM.
Bulletin Board
Check out our new Winter menu. Seasonal flavors and rare wine offerings.
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Friday sushi board, early dinner
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Item of the day: Lobster Club on brioche
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Update: The Eater Essential 38 April Editon, Lure Fishbar is #4 →
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New entree: roasted Cod, rock shrimp, tomato ragu, mustard greens. $29
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Meat night at Lure, full rib roast tomahawk cut
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A 110 pound tuna just arrived, let the carving begin.
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Yellowtail with tangerine, mint, pickled jalapeno, and lemon.
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Crab Cake lovers this one’s for you. $16
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Chitarra Frutti di Mare, 26
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Nori crusted tuna, fried rice with Chinese broccoli
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Today’s lunch, the perfect crispy chicken club sandwich with fries $18
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Alaska Snow Crabs getting ready for specials tonight at sushi bar.
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Today’s sushi.
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Check out Eater’s Good News Bad News column, today they featured sister spot, El Toro Blanco:
Last month, John McDonald and Josh Capon opened their stylish new Village Mexican restaurant, El Toro Blanco. The space features a bar, a large dining room, and a guacamole station, plus cacti and old Mexican tile pieces. The menu includes regional dishes from all over Mexico, many of which were developed for the restaurant by Southern California chef Scott Linquist. So far, early diners love the vibe and the food — especially the appetizers.Here’s a roundup of what people are saying about El Toro Blanco:
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Featured Dish: Steamed Lobster Tails, $43
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