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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Update: The Eater Essential 38 April Editon, Lure Fishbar is #4 →
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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 non-fish item of the day: DOUBLE CUT PORK CHOP Heirloom Potato, Agro Dolce for $28.
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Featured Dish: Classic Lure Lobster Roll, Brioche Roll, Vegetable Slaw, Salt & Vinegar Chips / $29
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Monday Dish: our classic Cobb Salad with grilled shrimp. $18.50. Optional grilled chicken or try combo.
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Chef Capon does CNN 5@5: Burger Tips →
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Chef Capon talking grilling for another Today Show cooking segment. Check him out…
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Chef Capon at work making the B&B Lamb Burger for the crew at Eater. [Eater]
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JC working the Today Show this morning. Short Rib Tacos + Sauteed Shrimp from B&B menu.
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Mr Ozersky and Chef Capon play with a Daurade.
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JC shows NBC’s Feast how to make the perfect burger.
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I was craving a simple pasta so this what I made w my chef - pasta w garlic, jalapeno, basil, parsley and ricotta on top. And merci GDB pour le recipe.
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