“Just with the live lobster, we had 20 print articles in two months. David to the local Fairway’s lobster Goliath since summer,” he wrote.) Before they knew it, they had hit the press. Sam Sifton, who was then the restaurant critic of the New York Times, happened to live in the neighborhood and mentioned the couple’s new business in an item. The idea of fresh lobsters in Red Hook did indeed catch the attention of the media. Over the years Red Hook has become an international tourist destination.” “It’s this weird place that they’ve always been trying to figure out. “We called it Red Hook Lobster Pound because if you spit in the street in Red Hook, the media wants to write about you,” Povich says of the name. So they opened a lobster pound in the spring of 2009. “There was always a calling back to culinary endeavors, which was my passion,” she says. She even ran a restaurant for two years early in her career, but closed it in frustration and continued as a lawyer. She was not a total stranger to the culinary world, having quit law once before to go to French cooking school. Povich was a successful lawyer at the time, working in tech and music. To hear our podcast, click on logo above, or on button at bottom My husband said, ‘Why don’t we bring this back to New York and change the building and open a lobster pound?’” “We picked up some lobster in Portland from friends, I cooked it and it was delicious, and it was really inexpensive. “The board of standards and appeals wasn’t so inclined to let us change the zoning.”Īround the same time, Povich and Gorham happened to go on a family vacation to Maine. “We had bought a building in Red Hook that we wanted to develop into apartments,” Povich recalls in our podcast. Povich and her co-founder, husband Ralph Gorham, had lived in Red Hook for awhile before even thinking about lobsters. Starting with a storefront restaurant in Red Hook, they’ve expanded to outposts in Manhattan and Washington, D.C., and a beloved food truck knowns as Big Red. Povich is the co-founder of Red Hook Lobster Pound, one of the first establishments to bring fresh Maine lobster direct to Brooklyn.
I couldn’t say it was going to work.”įrom law to lobsters? It’s a career change unlike most, but it’s the one Susan Povich took in 2009, and it has proven to be wildly successful.
Says Povich of her venture: "It was such a weird concept.
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