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| - Seriously, I'm not sure exactly what happened to Red Lobster over the past twenty years, but they've gone so far downhill that I would honestly rather have the seafood at swiss chalet or Kelsey's... or basically everywhere else.
Twenty years ago Red Lobster was very expensive in comparison to the competitors, so it was always reserved for special nights out. Perhaps because they've made their meals cheaper they've also cheaped out on the quality of their food? Not sure, but if that's the case, I'm sure everyone would rather either pay more, or get a slightly smaller portion, and get fantastic quality instead.
In any case, over the past 5 years, I gave been to Red Lobster over a dozen times, and each time it's been progressively worse. The only thing they seem to make well every single time are the garlic shrimp - their little biscuits, when done right are absolutely to die for- unfortunately they are hit and miss, so either you get a delicious little bundle of garlicky goodness, or you get a bland, salty, or undercooked blob.
My last visit sealed the deal this past Canada Day. I will not be returning to any of their locations unless it's under duress. While the servers are always very nice, service is terribly slow, and it took almost an hour for our waitress to return with our bill, after a series of epic failures that meant after our two hours there I didn't even get a chance to eat my meal there- it only arrived when the check did!
Our mussels came out so scorched and overcooked they were literally textured like paper. There wasn't even any liquid in the bowl- apparently nobody checks on even visible quality control issues in the kitchen. I ordered an eggless meal (due to allergy), and then she sent me the egg option... after making us wait twenty minutes so she could confirm allergy information. My boyfriends lobster tail was actually rock solid- to the point where you literally could not even stick a fork into it- no matter how hard you tried.
When we brought up the toughness of the lobster to our waitress she said "well that's because it's not regular lobster its rock lobster- not everybody is a fan of its different texture". Ummmm no. So we handed her the fork and knife and asked her to cut it - she couldn't, of course, and at that point she apologized profusely, because this was the second thing we had received that was so overcooked it was literally inedible.
Oh and that eggy meal that took an hour and a half to finally be replaced? Yeah, when I finally got to eat it after we got home later that night, there was grit, sand, and shell in every bite, the majority of the shrimp still had poop sacks, and the shells of the mussels were still dirty (I had ordered one of the seafood boils).
The only thing we got all night, and actually generally another thing that is consistently made well, is the stuffed mushrooms. For a $100 bill, I expect to eat more than a few baked mushroom caps and soggy biscuits.
Dousing food in salt does not fix the issues it has. Sigh. Get your act together, R.L. the least you could do is make the lobster right... IT'S IN YOUR NAME!!!!
All the good reviews it has gotten really makes me worried for the palates of Canadians.. It really really does.
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