STATEN ISLAND, NY – Fish lovers can say “huzzah” at Lobzter, a new seafood restaurant in Concord, where menu items are prepared with a bit of personality. At least that’s how partners Kawing Chiu and Johnny Zhang present it with some of their whimsical branding.
The couple made their Staten Island restaurant debut at 2071 Clove Road with their “Moody Lobzter Entries”. This title prefaces titles such as “Happy Lobz” served grilled or steamed with drawn butter. A “Chilly” version, as the name suggests, is ice cold. Then there is the “Angry Lobz” excited by the heat of the Sriracha mayonnaise and the “Drunken Lobz”, grilled and cooked under the influence of a wine sauce. The “Amuse Lobz” comes with corn and a serious garlic and lemon sauce.
Bonus – all starters are served with a shrimp skewer and the vegetable of the day.
Meals can start with applications like baked clams and oysters ($ 15 for half a dozen and $ 25 for a dozen), fried calamari ($ 12), mussels with options on a red and white sauce ( $ 16) or soup of the day like New England clam chowder ($ 5). Signature dishes are snow crab legs ($ 45) with corn, clams and potato, rib eye steak ($ 32), grilled chicken with creamy mushroom sauce ($ 20), four grilled shrimp skewers ($ 20) and boiled lobster tail ($ 23) with garnishes.
The menu is completed with pasta with mixed seafood, only mussels and clams or simply “lobster” in red or white sauce. This section of offers ranges from $ 22 to $ 38.
“Oysters, clams, lobsters – everything is fresh,” Chiu said. This is his first foray into the world of catering. Although as an Associate Certified Real Estate Broker at Robert DeFalco Realty, his eye for the retail space turned to their “Lobzter” space in June. The hook for the partnership comes from Zhang, who owns a seafood market in Brooklyn.
HOW THE ‘LOBZTER’ ARRIVES ON THE EAST SHORE
Lobzter Seafood opened on September 1 and Chiu said the weekends have been rather busy. He and Zhang are presenting some discounts to celebrate these inaugurations and make new fish friends. Raw oysters and clams are just $ 1 each, or customers can opt for a 15% discount on the bill. Both offers are extended for dinner only. They apply to a minimum order of six items and a maximum of 12 per person; in addition, guests must spend at least $ 25.
The address of 2071 Clove Rd. Might ring a bell. It is home to C-Town, Crust Pizzeria and the 24-hour Convenient Mart.
And there’s more to eat and drink associated with this Concord Square, at least in terms of nostalgia for longtime Staten Islanders. The split-level dining rooms at Lobzter Seafood itself have hosted a series of restaurants. The last interpretation was that of Ambrosino created in 2019. Before that it was Sofra, before that Indian clove and before that Venezia. Earlier in these excavations there were the successful Gallo and Tosca of the ’80s and’ 90s, respectively.
A memorable stretch of 2071 Clove Road’s restoration history took place in the mid-2000s, when it was known as Xin. In an astonishing turn of events for the concept of Japanese fusion, tables and chairs were pushed aside after hours to make room for teen raves and rap concerts. It ended in the spring of 2009 when Funkmaster Flex was scheduled to appear on an April night around midnight. The overcrowding prompted a police raid, which canceled the concert and closed Xin.
But with Lobzter’s strong “Lobzter” line, a new generation of food is brought to the mall. The “Lobzter Roll” for $ 20 is a stellar specimen served on a butter bun. For the less adventurous, there are crispy, fried chicken wings and a generous basket of fried fish fritters. Chiu also talks about items not on the menu, like ground lamb chops and other shellfish like blue crabs and luxurious west coast oysters like the kumamoto grape.
Lobzter seafood restaurant is not to be confused with Angry Lobster Roll, a drop-in and take-out spot in Tottenville and a new one coming this weekend in West Brighton.
The Lobzter Seafood Restaurant is located at 2071 Clove Rd., Grasmere; 718-808-8880. Hours are Monday to Wednesday from 3 p.m. to 10 p.m., Thursday to Sunday from noon to 11 p.m.
Pamela Silvestri is Editor-in-Chief of Advance Food. She can be reached at email@example.com.