Lure’s is all about seafood. The dining room, full of wood-heavy nautical décor, feels like an adventure trip in the dark, cozy cabin of a weathered whaler. And while the menu delivers a strong sampling of classic American seafood, Lure also ventures out into foreign waters, with a keen eye on the Mediterranean, Indian Ocean, and Asia. Our menu excels in simple yet modern flavors like salty fried calamari and flaky fish and chips covered in a flavorful sourdough batter. Our tender steamed Calendar Island mussels demanded additional bread to soak up the last drops of their citrusy beer and crème fraîche broth.
Besides the standout food, the service was impeccable. Our server was very knowledgeable of both the wine menu, drink list, and food menu. Great experience! My husband and I are already planning our next visit there!—Becky R., Yelp
About Executive Chef Brent Banda
Chef Banda has worked for Fifth Group Restaurants since 2004, starting as sous chef at Food Studio (which is now Studio 887—an exclusive event space for our catering division, Bold American Events), then as sous chef and ultimately executive chef at our award-winning Italian concept, La Tavola. Banda studied culinary arts at the Art Institute of Atlanta and has staged at Maialino, Esca and Hearth in New York City.