“There is no other like The Lobster!”
The year 1920 marked the beginning of the end of many New York City restaurants. By the end of the decade, the effects of Prohibition would force many restaurateurs to close their doors. But for Max Fuchs and Simon Linz, this decade marked the beginning of a successful business known simply as the Lobster Restaurant.
I discovered this restaurant through a book of matches that I picked up at an antique store in Lambertville, NJ, for less than a dollar. The matchbook reads, “The Lobster. Our policy of serving only FRESH IN SEASON SEAFOOD has not been changed in more than 35 years of continuous service to the public of New York.”
In the same neighborhood where grand “lobster palaces” flourished two decades earlier, Fuchs and Linz opened the Lobster Restaurant — at 145 West 45th St. Very little is written about The Lobster in the pages of the New York Times, but Rian James gives a solid two-page review in the 1930 edition of his Dining in New York.