"Diners looking for sophisticated digs in downtown San Mateo are hooked on this city-sleek restaurant, which harbors a red backlit honeycomb wall and polished wood plank floors. Wonderfully fresh fish anchor the menu here. Malaysian-born chef May Yong opened this place in November 2005, tantalizing taste buds with the likes of cod cockles with saffron potatoes, sauteed chanterelles and lemon beurre blanc, and monkfish tagine served over couscous with preserved Meyer lemon, Picholine olives and sumac. A small selection of raw compositions merit more than a nibble. For a sweet finale, look to the luscious seasonal desserts."

“This 'edgy, contemporary' 'San Francisco-style' seafooder may be a fish out of water in suburban San Mateo, but it's a 'welcome addition to the Peninsula dining scene' nonetheless, luring locals with its 'inventive' 'crudo with bright flavors' and 'delicious' crustaceans' prepared by a Malaysian-born chef; the 'staff seems to anticipate what you need' and the digs are 'well-appointed' - Scores: 22 (food), 25 (decor), 21 (service) ”

“Few restaurants can draw on flavors from around the world and yet make the meal itself feel integrated and seamless. But Lure, a seafood bistro in downtown San Mateo, succeeds. Chef-owner May Lawrence...blends cuisines such as Indian, Moroccan and Italian to create her own style, emphasizing contrasting textures as well as intense sauces and condiments.... Pluses: exceptional seafood starters and entrees influenced by the world's cuisines; excellent desserts ”

June 2006

“Spruce up before you show up at this sleek spot in up-and-coming downtown San Mateo. Lure's ambience is sophisticated, but it's the menu that lures regulars in on a weekly basis. Coastal cuisine, and we're talking fresh seafood, is [the chef's] specialty. ”

“Lure reels in appreciative diners with a menu that is light and inventive. Diners looking for a heaping, heavy plateful in familiar preparations won't understand Lure. This is just fine with the growing contingent of blissed-out, weight-conscious foodies who are captivated by the deft offerings in this....little sliver of a place with its sophisticated city feel. ”

June 2006

“Hooked on seafood. That’s what you’ll be after one bite of chef–co-owner May Lawrence’s sea scallops and gnocchi in a tomato-cumin beurre blanc spiked with chili or her quivering, tender mussels in creamy green curry broth. There are no limits to Lawrence’s attention to detail. ... Even desserts are unexpectedly light and subtle, such as grapefruit sabayon brûlée and fried Asian pears with coconut and pear sorbet.”

SB
March, 2006

“An excellent choice for a night out on the town!”

GraceAnn Walden
December 31, 2005