The interior of Luke’s channels a New England seafood shack. Photograph by Joshua Yospyn
The interior of Luke’s. Photograph by Joshua Yospyn
The front window of Luke’s Lobster. Photograph by Joshua Yospyn
The lobster theme continues to the 12 chairs in the place. Photograph by Joshua Yospyn
Lobster meat getting ready to be tucked into rolls. Photograph by Joshua Yospyn
The lobster meat is in a top-split bun from Maine and has mayo and butter, as well as a shake of secret spices. Photograph by Joshua Yospyn
Mmmmm lobster rolls. Photograph by Joshua Yospyn
Buns come from Maine. Photograph by Joshua Yospyn
Luke’s serves Maine Root soda. Photograph by Joshua Yospyn
Brothers Bryan Holden, 24 (left) and Luke Holden, 27. Bryan lives in DC and is managing the restaurant; Luke lives in New York. Photograph by Joshua Yospyn
The Luke’s Lobster team takes a look at their restaurant. Photograph by Joshua Yospyn
Similar to a roaming gnome, the Holden brothers take a giant stuffed Emu with them when they travel. It’s currently hanging over the restaurant’s door. Photograph by Joshua Yospyn
