
Fashion Is a Serious Business. Once a Year, It Makes Time for Ridiculousness.
Of all the unexpected gifts this job has given me, perhaps the greatest one is the opportunity to be a visitor in the worlds of design and fashion. Anyone who has been allowed entree into a realm they never knew well (but were always curious to know better) understands that much of the fun of that introduction is learning about the culture of the place — the rituals and traditions that members of that tribe have long since ceased to find extraordinary.
For example: Last year, I was talking to a dear friend, a fashion designer in Paris. 'What are you doing?' I asked. 'I have to finish the hats for the Catherinettes,' he said, so matter-of-factly that, for a moment, I wondered if my inability to decipher what he was saying was actually a sign of my ignorance.
'I have no idea what you're talking about,' I said.
It turns out that, every November, most of the French fashion houses participate in the St. Catherine's Day festival. St. Catherine is the patron saint of, among other special interest groups, single women and, back in the 1940s and '50s, the day was celebrated by 25-year-old female couture assistants putting on whimsical or outlandish hats and wandering the streets of Paris, announcing to one and all that they were looking for a husband.
Today, some things about that tradition have changed or been updated — men, called Nicholases, are now included; no participant can be older than 25 (men used to become Nicholases only when they turned 30); the Catherinettes and Nicholases can come from any kind of fashion house, not only those that make couture, and don't have to work in the design ateliers — but it endures. There are still extravagant hats, many designed by the maisons' artistic directors, typically in yellow and green, the colors associated with St. Catherine (no one can agree on why). The honorees, usually among the lowest-ranked, newest members of the houses, still get the afternoon off. (Dior even throws their employees a ball.)
Of course, being 25 in 2025 isn't the same as being 25 in 1955. Many of these employees aren't looking for spouses — now, or maybe ever. But St. Catherine's Day is a reminder that even the most serious businesses — and fashion is serious, despite some appearances to the contrary; some might even call it self-serious — make time for silliness. And not just silliness but sentiment. The French are rightly proud of the influence and power their fashion still carries on the global stage; this celebration is as much one of the next generation as it is of the industry itself.
It's also a reminder that what makes any closed-door artistic community special is the peculiarities that it has cultivated over the decades. 'Oh, how wonderful!' said one New York stage manager I told about the Catherinettes; at the time, we were working on a piece about the traditions of Broadway theaters. 'I never knew that.' She'd just finished telling me about some of her world's rites; she was tickled to hear about someone else's. Who knows? Maybe your business isn't as boring as you think. Maybe it's actually deeply weird — and you're the only one who doesn't know it.

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
8 minutes ago
- Yahoo
Animation, Writers & Actors Guilds Hold 'Historic' Anti-Generative AI Protest At Annecy: 'GenAI Seeks Not To Support Artists, But To Destroy Them'
Representatives of international animation, screenwriters and actors guilds staged a protest at the Annecy Animation Film Festival on Thursday to voice their fears over the implications of generative AI for their professions and human creativity in general. Around 150 people joined them on the stretch of grass known as Le Paquier in front of the festival's key hub of the Bonlieu National Theater, holding guild flags and banners expressing their rejection of AI. More from Deadline Warner & DC Studios Making 'Mister Miracle' Animated Series With Showrunner Tom King 'Animal Farm' Review: Andy Serkis Directs Seth Rogen And All-Star Voice Cast In Clever And Chilling Take On Orwell's Classic Novella – Annecy Animation Festival 'In Your Dreams' Trailer: Netflix Unveils Animated Comedy Adventure With Craig Robinson & Simu Liu In Voice Cast AI and generative AI is a hot button topic at Annecy this year. Many animation professionals are wary about what AI means for their creativity, skills and livelihoods, while a small but growing group is advocating for the sector to embrace the technology. Belgian-based director, storyboard, layout and background artist Lauri Sanders, who heads up the AI task force at Belgium's animation workers union ABRACA, read out a statement laying out their concerns and demands. Read the full transcript below. 'Generative AI is neither a tool, nor effective, nor cheap. It is a copying machine that is flawed, destructive and expensive to run. GenAI literally builds upon and draws not only from the copyrighted works it was trained on, but also from the local human cultural values and norms embedded within those works,' read one extract. (scroll down for full statement) It has been signed by more than 20 guilds representing creative professions including the UK's Bectu, Ireland's video game org GWUI and animation workers union AWI, America's The Animation Guild, Netherlands' Kunstenbond and a number of French bodies including writers' bodies La Guilde and Syndicat des Scénaristes and animation union SPIAC-CGT. As well as raising the alarm over the threat posed by unchecked generative AI, the statement also makes demands around consent in relation to work being used to train Generative AI, compensation and control for artists over how their work is then used. Thursday's protest and the statement were spearheaded by France's Les Intervalles, the association against abuse and discrimination in animation. French actor and animator Milo Hustache-Mathieu and SPIAC-CGT member told the assembled crowd that the protest marked an 'historic' event. 'Having a such a coalition right now takes us so high. The whole sector is in crisis and AI is looming over our heads. It's amazing that, thanks to Les Intervalles, we managed to gather that many associations, unions and organizations from all the around the world,' he said, calling on other bodies to sign up too. 'This danger of generative AI shows the bonds between workers internationally, even if we're all in different countries and can't negotiate the same things. We need to bond together. Let's keep up the fight.' Speakers from crowd included UK hand-drawn animation specialist and influencer Howard Wimshurst who said the gathering was an important step. 'What we see here with these flags represents something essential. It is not the solution but without it we have no hope and that is solidarity,' he said. 'This year, I've seen a lot of films. Luckily there are less AI entries which is good because it means I have to walk out less times but there are panels where you'll hear people get up on stage and say things like, it's just a tool, we need to use it, otherwise we'll be left behind. 'There are speakers here who want to collect their thirty pieces of silver and they will turn on friends they've known for years and decades and it's really sad. Don't listen to them. They also want to dazzle you with this idea, that it's all about the technology. 'The technology is a vehicle for exploitation. It's a vehicle to extract data that people have worked their entire lives to create, they put everything into that data. It's not just data. Data is such a reductive word, but unfortunately that is how it can be exploited. So don't listen to them.' Here's the full statement: This statement was composed and supported by a collective of international Animation Unions, federations, and organisations calling for action in regards to the usage of generative Artificial Intelligence and its destructive impact, not only on the global animation industry and the craft itself, but also on everyone who is employed by it, our culture and our is an undeniable fact that the animation industry has been suffering greatly these last few years. The economics of streaming have been proven to be not at all lucrative and the increased spending during the pandemic led to the unavoidable burst of the streaming bubble. It is the workers that were staffed up with false promises that are feeling the repercussions through mass layoffs, the increased use of outsourcing, mergers and acquisitions that lead to the closure of studios and ever decreasing echoes across multiple audiovisual entertainment industries and affects workers in animation, music, VFX and the gaming rapid expansion of Generative AI in animation is propelled by the perceived beliefs that it is the answer to these developments. To work in these industries is a constant battle to prove our economic worth to a very small number of people, and to those people genAI brings an offer too good to be true: a near magical machine that can produce words and images from a simple and vague AI is neither a tool, nor effective, nor cheap. It is a copying machine that is flawed, destructive and expensive to run. GenAI literally builds upon and draws not only from the copyrighted works it was trained on, but also from the local human cultural values and norms embedded within those works. It poses an immediate threat to creative innovation and renewal, replacing the richness and diversity that characterize human creativity with a creativity shaped by the biases of those controlling and using it. It actively pushes creatives out of their respective industries, which will not only lead to the inevitable loss of knowledge and talent that will never be recuperated fully, but also directly leads to the privatisation of allart process and is a technology that seeks not to support artists, but to destroy them. The absence of humans is a feature, not a bug, of AI art. It is not a tool. We do not 'use' genAi – we negotiate with it to try and make it do the things we want it to do. GenAI promises only the loss of employment and livelihood for the millions of people worldwide that work at keeping the world connected through their the audiovisual industry is not the only victim of this increasingly damaging tech development. This same technology is being used to foster dissent, confusion and distrust among the public and has wide-ranging implications beyond international security, including the fabrication of criminal evidence and news, new forms of sexual harassment including deepfake pornography and/or privacy computational power required to train and use generative AI models demands a staggering amount of electricity and water which directly strains municipal water supplies and disrupts local ecosystems. This unchecked growth and unjustified techno-optimism comes with incredible environmental consequences, including expanding demand for computing power, larger carbon footprints, shifts in patterns of electricity demands and an accelerated depletion of natural resources, additionally exploiting without any respect for human such, there is a need for protection frameworks around the ethical and fair use of AI. For this we refer to the research brief of the International Labour Organization (ILO) which proposes the concept of '3Cs' (compensation, control on the use of the work of the creator, informed consent), but also for policies, nationally and internationally, to manage workforce transition through skills development, as well as the use of social protection to support workers affected by A reasonable balance between on the one hand technological innovation and on the other hand a sustainable and strong cultural and creative sector, requires that training AI with copyright-protected works should only be possible with the (informed) consent of the author(s) of those Performers and creators should be fairly compensated for the use of their work including but not limited to illustrations, animations, writing, voicework, likeness, or image, in AI generated Creators—such as writers, musicians, filmmakers, visual artists, and other professionals—need to be able to govern how their works, identities, and creative inputs are used, adapted, or reproduced by AI systems. This control ensures that the creators' intellectual property (IP), labour, and reputations are respected and that they receive fair recognition and compensation. In order for this to be realized, creators need to have an understanding on what AI – and particularly GenAI – entails; it is also necessary to build agency among them to negotiate relevant employment call upon the regulators, lawmakers and governments to fight for culture and art and the value it provides, to draft and implement legislation that protects those workers and those call upon producers, showrunners, studio heads and production staff to understand and protect our creative culture and to prioritize both the workers and our call upon all creative workers worldwide to unite. We ask that you support human made works. We ask that you speak up against the implementation of AI. We ask that you become informed and unionise with your fellow workers to protect ourart and culture, our work and our and supported by:ABRACA (Belgium, animation workers union)AGrAF (France, directors, graphic authors and writers association)BECTU (Broadcasting, Entertainment, Communications and Theatre Union)AWI (Ireland, animation workers union)CNT-SIPMCS (France, press media culture and show union)CSVI (Spain, video game union)FIA (The International Federation of Actors)FIM (The International Federation of Musicians)FNSAC-CGT (France, CGT Federation of Entertainment Unions)La Guilde française des scénaristes (France, writers union)GWUI (Ireland, videogame workers union)Les Intervalles (France, association against abuse and discrimination in animation)Kunstenbond (Netherlands, illustration, comic and animation workers)La Ligue des auteurs professionnels (France, authors union)Syndicat des Scénaristes (France, writers union)SFA-CGT (France, actors dubbing, comedians union)Snam-CGT (France, musicians union)SNTPCT (France, animation and VFX workers union)SPIAC-CGT (France, animation workers union)STJV (France, video game workers union)The Animation Guild (USA, animation workers and writers union)TouchePasàMaVF (France, actors dubbing association against GenAI)Uni MEI (International Art and Entertainment Alliance) Best of Deadline 'Stick' Release Guide: When Do New Episodes Come Out? 'Stick' Soundtrack: All The Songs You'll Hear In The Apple TV+ Golf Series 2025 TV Series Renewals: Photo Gallery


Elle
17 minutes ago
- Elle
The Best Brunette Bob Hair Inspiration For Summer And Beyond
If you're looking for brunette bob hair inspiration for a summer switch-up, look no further. While dark hair colours have the advantage of looking generally shinier than blonde locks (deep hair tones tend to reflect light), those with brown to black hair can have a trickier time refreshing their looks as it's much easier to do an expressive colour switch-up (say adding fun streaks of pastel) on lightened hair. One way to add interest to brunette lengths is to play around with bronde tones to lift the complexion and bring a luminosity to the overall look. But if you're ready for something a little more dramatic, it's time to consider a brunette bob haircut for summer for summer. 'Any bob with texture or movement [think a French bob or a choppy one] will always show off colour, especially a darker colour,' says John Alfred, colourist at Hershesons Fitzrovia. 'The shape and texture allows the light to get inside the hair and bring out all the different tones.' If you're scheduling a drastic haircut and a colour change, Alfred recommends cutting the hair before seeing your colourist. 'If it's just a trim or adding texture, then you can colour first. Most of the time we colour first in the salon, unless it's a full re-style,' he adds. Choppy, high-low layers will instantly add an edge to your dark hair. Pair it with a full fringe for an ultra-cool, modern effect. Straight brunette strands, when kept short, tend to look their healthiest and glossiest. Lean into it with a minimalist style (an A-line bob is perfect for brunettes) with even edges. Curl some pieces inwards to add movement. Teaming plush curls with a chin-length bob is a sure-fire way to make a polished statement. Let your hair do the talking and keep the rest of your styling minimal. For the brunette whose summer diary is peppered with festivals (or perhaps you're just keen on embracing colour), try understated red tips. The extra detail feels unexpected yet looks polished enough for all occasions. The laissez-faire attitude of the French bob is perfect for brunettes as the tousled styling brings some much-needed texture and movement. There's an enigmatic, almost aloof vibe to the bob with bangs hairstyle, too. Pair with a red lip and little else on the face. ELLE Collective is a new community of fashion, beauty and culture lovers. For access to exclusive content, events, inspiring advice from our Editors and industry experts, as well the opportunity to meet designers, thought-leaders and stylists, become a member today HERE. Medina Azaldin is the beauty editor of ELLE and Harper's Bazaar UK, working across print and digital features. She has more than seven years journalism experience and has previously written for Red and Good Hoousekeeping. When she's not demystifying the latest skincare ingredient, sniffing out the next big perfume trend or uncovering the science behind wellness practices, you'll most likely find her in Hatchards Piccadilly or watching a crime series with her cats. Oh, and she's a competitive cheerleader, too.


Forbes
39 minutes ago
- Forbes
25 Creative Lobster Dishes To Enjoy In Honor Of National Lobster Day
National Lobster Day is celebrated on June 15. While steamed lobster on a plate is always appealing – isn't this holiday a great opportunity to kick the creativity up a notch? Restaurants nationwide are giving lobster the special treatment, as it so richly deserves. Spicy, fried, or with pasta – there's endless creative and delicious ways to enjoy the most luxurious of crustaceans as you never have before. Seared Lobster Tails With a Cashew, Fennel Glaze, and Palak Sauce at LORE Brooklyn. Delicate lobster is bursting with a blend of unexpected flavors that pair beautifully. 'This juicy lobster tail dish is seared with ginger and garlic for a bold kick, glazed with a creamy coconut sauce infused with fennel and smoked paprika. Served over sautéed spinach and mint, it's a mix of comfort, insane flavors, and fullness in every bite,' said Chef Jay Kumar, owner and chef of LORE Brooklyn. Lobster Knuckles "Escargot Style" at Breva Brighton Beach in Brooklyn, New York. At Breva Brighton Beach, a decadent twist on a French classic, this dish swaps snails for succulent lobster knuckles, prepared in a rich, Pernod-infused butter sauce and served with warm country bread. 'As we're just steps from the ocean, we wanted to create something that reflects where we are,' said Chef Travis McGinty. 'The lobster knuckles 'escargot-style' nods to a classic French technique, but swaps in local lobster, which feels true to our cooking and our style. It's a new dish on the menu, but it has quickly become a local favorite." Maine Lobster Pot Pie at Bourbon Steak DC. The Maine Lobster Pot Pie, with baby leeks, black trumpets, lobster dumplings is found at Bourbon Steak. A decadent twist on the classic pot pie, this signature dish features sweet, tender Maine lobster, earthy black trumpet mushrooms, and delicate lobster dumplings, all wrapped in a flaky golden crust and finished with a velvety lobster bisque. 'Bourbon Steak was born here in DC, and it's been incredible to see the Lobster Pot Pie become a hallmark of the MINA experience nationwide. It's one of those dishes that stops people in their tracks. When the crust cracks and that lobster bisque starts pouring in, there's this collective hush at the table. No matter where it's served, it delivers effortless indulgence and that unmistakable wow factor," said Quentin Welch, Executive Chef, Bourbon Steak DC. Lobster BLT at Sailor's Choice, Hudson Yards in New York City. At Sailor's Choice, Hudson Yards in New York City, the Lobster BLT is a a perfect union of crisp Applewood-smoked bacon, peak-season heirloom tomatoes, crunchy lettuce, and sweet, poached Maine lobster. Served on a griddled bun and finished with a bright tarragon aioli, it's both familiar and indulgent. Kerry Heffernan, Culinary Director at Sailor's Choice says: 'We created the Lobster BLT as the ultimate mash-up — the soul of a classic BLT meets the lobster roll we've been perfecting for over a decade at Grand Banks. We use heirloom tomatoes at their sun-ripened best, Nodine's incredible smoked bacon, and our signature lobster roll base. It's everything we love about coastal summer days, packed into one killer bite.' Lobster Rolls at Cathedrale. At Cathedrale in New York City and Las Vegas, this dish featuring sweet Maine lobster is dressed in Calabrian chile mayo for a subtle kick, topped with fresh chives, and served on housemade Pain au Lait buns. 'We treat high quality ingredients like sweet Maine lobster, simply dressed and kicked up a notch with Calabrian chile-spiked mayo to offer the best of a Connecticut-style, lightly dressed and married with the just-warm-enough, buttery house-made pain au lait bun, to offer the decadence of a Maine-style roll all wrapped into one,' said Chef Jason Hall. Chicken Fried Lobster at Phil's Steak House, located inside Treasure Island Hotel in Las Vegas. At Phil's Steak House, located inside Treasure Island Hotel in Las Vegas, the chicken fried lobster dish includes chicken fried lobster served with truffle aioli and charred lemon. 'At Phil's Steak House, we enjoy putting a unique spin on classic flavors, and our Chicken Fried Lobster is a perfect example. Crispy, golden-fried chicken meets rich, buttery lobster in a dish that's pure comfort with a touch of luxury," said Chef Shaun Muldoon. Lobster en Croûte at Carversteak at Resorts World in Las Vegas. A two-pound Maine lobster wrapped in puff pastry, lobster-cognac cream at Carversteak at Resorts World in Las Vegas. 'En Croûte means baked in pastry or crust. The lobster en croûte is a dish that was created with two inspirations in mind. Having a heavy French culinary background, I took one of my favorite classic dishes known as Lobster Thermidor and combined it with one of my favorite childhood dishes, Pot Pie," said Carversteak Executive Chef Daniel Ontiveros. Lobster Roll Éclair at Bar Collins at Loews Miami Beach Hotel. At Bar Collins at Loews Miami Beach Hotel, twist on the traditional lobster roll, made in bite size, savory éclair form with Maine lobster, creamy mayonnaise, vanilla bean and diced apple, garnished with fresh ginger gelee and tarragon. Loews Miami Beach Hotel's Executive Chef Christopher Aguirre says, 'This dish keeps the soul of a classic lobster roll - creamy mayo, butter, celery and Maine lobster, but reimagines it with a light éclair in place of the bun. Fresh vanilla bean in the mayo adds a floral sweetness that complements the lobster, while diced apple brings crunch and brightness. A citrus-ginger gel and fresh tarragon finish it with bold pops of flavor.' Lobster Roll at Benny's on the Beach in Lake Worth Beach, Florida. At Benny's on the Beach in Lake Worth Beach, Florida, they've been serving Maine lobster rolls for nearly 40 years at its landmark location perched above the Atlantic Ocean on the Lake Worth Pier. 'While we serve up both warm and cool temp versions at Benny's, our warm lobster roll on a split-top brioche roll complete with house made garlic butter is by far a best selling menu item, despite our warm climate year round. I attribute this to our house made tomato relish, an unexpected ingredient on our warm roll which most guests are surprised by, but end up falling in love with,' said Dylan Lipton, Co-Owner, Benny's on the Beach. Loaded Lobster Grilled Cheese at Floridays Woodfire Grill & Bar in Anna Maria Island, ... More Florida. At Floridays Woodfire Grill & Bar in Anna Maria Island, Florida, this restaurant is a fun experience, with seafood dishes inspired by Florida's Gulf Coast and quirky decor. 'Continuously one of our best selling items, Floridays' Loaded Lobster Grilled Cheese is an elevated take on a casual favorite. We're serious about the 'loaded' part, so our version features a generous portion of cold water lobster meat nestled in between golden grilled sourdough, with butter, cheddar, swiss cheeses and topped with applewood smoked bacon,' said Executive Chef Ken Gilcrest, Floridays Woodfire Grill & Bar. Mezzelune Di Aragosta at Serena Pastificio (locations in Atlanta & Boca Raton). At Serena Pastificio (locations in Atlanta & Boca Raton), lobster, ricotta and mozzarella filling, lobster meat, lobster tomato jus, confit heirloom tomato, charred cippolini, chive. 'Similar to a ravioli, our mezzelune pasta, which is house made, is stuffed with a delightful combination of lobster and cheese. It is rich, fresh and full of flavor,' said Stephane Buliard, VP of Operations. Lobster & Smoked Bacon Mac 'N Cheese at Halls Chophouse in Greenville, South Carolina,. At Halls Chophouse in Greenville, South Carolina, a signature lobster mac & cheese made with the house mornay sauce, al dente Cavatappi pasta and lobster claw meat. A white cheddar blend is melted over top before being finished with buttered parmesan bread crumbs and parsley. Lobster Tortellini with Red Curry at Repeal 33 in Savannah, Georgia. At Repeal 33 in Savannah, Georgia, this dish is made with red curry butter sauce, carrots roasted in coconut oil, and pomegranate seeds, with fried shallots. Executive Chef Greg Garrison says: 'The tortellini is made with a classic, French-style lobster filling. As we were testing the dish, we really liked the combination of red curry and, ultimately, we ended up adding more and more. It is among our most bold and flavorful dishes and one of the most popular. It's now a mainstay on the menu.' Spiny Lobster at Four Flamingos, A Richard Blais Key West Kitchen. At Four Flamingos, A Richard Blais Key West Kitchen, the Spiny Lobster entrée is served as two lobster tails split with Jamaican curry and drawn butter, with a side of yucca fries. Leo Minelli, Executive Chef: 'Sourced from the warm Caribbean waters, our Spiny Lobster tails are meaty, sweet and irresistibly tender. The vibrant Jamaican curry adds a bold and aromatic kick, beautifully balancing the lobster's natural sweetness. On the side, we serve crispy yucca fries which are crunchy on the outside and fluffy on the inside, delivering an earthy, nutty contrast that perfectly complements the dish's tropical essence. The Spiny Lobster is a true celebration of the islands: juicy seafood, lively spices and comforting flavors that provide a little slice of paradise.' Lobster Chirashi Don at Sake No Hana in New York City. At Sake No Hana in New York City, from the all-night bar menu, this dish offers seasoned sushi rice topped with fresh lobster and adornments like yuzu and kizami nori for a perfect cocktail accompaniment. Longevity Noodles at The Fulton at Pier 17 at The Seaport in New York City. At The Fulton at Pier 17 at The Seaport in New York City, this dish is made with glazed Maine lobster, green chili and ginger. 'The vision for the Longevity Noodles is to celebrate the idea of sharing long, unbroken noodles as a symbol of health and good fortune. So we paired this tradition with the freshest Maine lobster, gently glazed to showcase its natural sweetness. The addition of green chili and ginger brings a vibrant heat and subtle warmth that balances the richness of the lobster, making each bite both comforting and exciting," said Chef Noah Poses. The Whole Chili Lobster at Chops Lobster Bar in Boca Raton. At Chops Lobster Bar in Boca Raton, the specialty Whole Chili Lobster is a unique lobster dish made with the 'Rolls Royce' of lobsters and served with spicy chili lobster sauce and grilled shishito peppers. Chef Schumann says: 'Chili Lobster is a bold and spicy interpretation of a classic poached lobster. The buttery decadent lobster is presented with grilled Shishito peppers that bring a lovely umami contrast and finished with a bright squeeze of lime. This dish is lovely to share as an appetizer or enjoy as a main course.' Lobster Ravioli at The Italiano in Scottsdale, Arizona. This gorgeous dish, featuring butter-poached Maine lobster and herb-whipped mascarpone, served with a cognac-infused lobster bisque demi, can be found at The Italiano in Scottsdale, Arizona. "Why travel to the Amalfi Coast when you have the most delicate and delicious lump lobster ravioli, made daily and to die for at The Italiano?' said Joey Maggiore, chef and co-founder of The Maggiore Group and Chef Joey Concepts. Spicy Whole Lobster at Tempe-based Filthy Animal. At Tempe-based Filthy Animal, this dish channels the wild, open-fire spirit of the restaurant. A whole lobster is served over creamy Tteokbokki mac and cheese, layered with fermented kimchi and sweet corn. 'One of our owners, actually threw out the idea of Tteokbokki in a random meeting, and it stuck with me. Later, when someone suggested lobster mac and cheese for a revamp, I knew that wasn't us. I stopped by the local Asian market, saw the Tteokbokki, and it all clicked bringing in those known flavors and old memories but making them ours. I leaned into the process, bringing in the Filthy Animal edge and letting the dish come together with our mother house sauce, Mala. This wasn't just about reworking a dish, it was about creating something bold, fun, and totally Filthy Animal," said Chef Rene Vargas, Executive Chef of Filthy Animal. Lobster Tagliatelle at Wren & Wolf in downtown Phoenix. At Wren & Wolf in downtown Phoenix, the Lobster Tagliatelle involves delicate ribbons of pasta that are bathed in a white wine and garlic sauce, crowned with half a Maine lobster, stuffed with a sumptuous blend of king crab and Spanish chorizo. 'We wanted a pasta dish that celebrated multiple cuisines—the brininess of Italian puttanesca, the satin glaze of French beurre montè and the American delight of crab-stuffed Maine lobster. The pasta is buttery with olive and garlic, accented by the texture and smoked paprika of Spanish chorizo. The best part is finishing it off by dragging the lobster and crab cake stuffing through the sauce for a truly mouthwatering bite," said Chef Kyle Bateman, Executive Sous Chef Wren & Wolf. Lobster Boil at The Boiling Crab. The Boiling Crab isn't just about boiling crab, you can boil all kinds of seafood, including delicious lobster. Choose your shellfish of choice, along with spice level and sauce preference. It's like an interactive lobster choose your adventure. 'At The Boiling Crab, every day is a good day for lobster, but today, we crack a few extra claws in its honor. On National Lobster Day, we celebrate the timeless joy of sharing seafood around the table, and there is no better place to do it than with us,' says David Nguyen, COO. Lobster Kale Caesar Chopt Creative Salad Co. is known for their creative salads. In fact, it's part of their name. But their collaboration with Hamptons-based LUNCH brought their summer salad arsenal to the next level with the Lobster Kale Caesar. Made of crisp kale and romaine topped with LUNCH's lobster salad and served with a toasted bun and lemon wedge, it's kind of if a Caesar went coastal and it can make any lunchtime feel a whole lot more fancy. This limited time offer will only be available on Thursdays throughout the month of June at five select NYC locations. Lobster & Shrimp Quesadilla at Friendly's Restaurants. A star of the new summer menu at Friendly's restaurants, this seafood-centric upgrade on the classic quesadilla is made with mixed cheese, lobster, and shrimp wrapped in flour tortillas, served with salsa, sour cream, of course, a side of fries. Athenian-Style Lobster Pasta at Estiatorio Milos at Hudson Yards. At Estiatorio Milos at Hudson Yards (as well as other locations), this is a signature Milos dish, made with Athenian-style lobster pasta tossed with pasta, and finished simply with herbs and olive oil. Chef Costas Spiliadis says: 'Our cuisine is not based on recipes but on ingredients that the land and sea can provide us with.'