Hard work and dedication of the Blue Lobster Restaurant family team delivered excellent results. By now, almost 3 months after opening day, this little cozy place with just 12 tables, has been blessed with over 3,900 patrons who enjoyed their dinners and many memorable moments hosted by owners German Castano and his son-in-law partner and executive chef Sandro Herold.
As patrons responded so well to the international menu heavily accented with seafood, also raving about the unique plate presentation, the team decided to expand the facility, tackling the kitchen first, with the addition of more floor space. The Kitchen brigade now reports that the extra space results in faster food service, and that the Blue Lobster Restaurant now delivers main courses in no longer than 18 minutes, from the minute of ordering, a significant, much-praised service enhancement.
With the decision to expand the dining area, the terrace received an attractive roof, and has become the favorite dining spot for the majority of patrons with a preference for al fresco dining.
The restaurant menu has also been amplified with yet more lobster dishes. Some of the new arrivals include Lobster Chimichuri and Lobster Spinach and Cheese, which joined the signature Lobster Thermidor on the menu. Two more very popular appetizers were also introduced, Chef’s Lobster Baguette and Marinated Lobster Salad. Apparently, Chef Sandro has been more creative than usual, since a highly qualified sous-chef was added to the team, allowing Chef Sandro more freedom to dream up delicious dishes.
The Blue Lobster Restaurant is planning to launch a loyalty program shortly, rewarding patrons for repeat visits, with an added value programs.
Owners German Castano and his son-in-law partner and executive chef Sandro Herold, are grateful to all those who in one way or another helped them succeed in their new restaurant venture and have been spreading the good word for them.
