Starting on October 1st, for a limited time, we’re bringing sustainably sourced lobster from Maine-based, Luke’s Lobster to all of our locations!
We partnered with Luke’s to create a New England inspired sushi roll loaded with lobster, celery, pickled fennel, topped with a swipe of mayo, parsley, and salt + vinegar potato-chip crunch. Every purchase will also include house-made blueberry lemonade, a tribute to Maine’s state fruit. The roll will be available exclusively online for in-store pick up while supplies last. This collaboration is the latest in FUSIAN’s collab series, in which it partners with chefs, restaurateurs, + community influencers to bring unique offerings to restaurants.
To date, FUSIAN has collaborated with five regional restaurants + chefs, ranging from Cincinnati’s, Dan Wright, Food + Wine’s 2012 people’s choice for Best New Chef, to Columbus-based Hot Chicken Takeover, purveyors of Nashville-style Hot Chicken, and featured on NBC’s today show for it’s progressive hiring model.
Founded by Luke Holden + Ben Conniff, Luke’s Lobster has made a name for itself by sourcing it’s seafood directly from fishermen Luke himself grew up with, and their ability to trace every lobster from sea to table. Luke’s Lobster operates 30+ locations from New England to Chicago, and all the way to Japan.
“We originally met Luke while he was opening his first location in Las Vegas.” FUSIAN co-founder and CEO, Zach Weprin said. “After a few buttery lobster rolls together and a visit to Maine, it became obvious that we needed to bring these flavors to Ohio.”
We asked Luke himself about the collaboration, he said, “Having known the FUSIAN guys for a couple years, it’s clear that we share similar values of building meaningful companies that better our communities.” He adds, “and personally I couldn’t be happier to have a sushi roll named after us!”
To mark the occasion, customers are encouraged to share reviews & photos of the roll throughout the collaboration using #fusianxlukes