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  • Disclaimer: This is a lobster place. I'm not really a lobster person, and went for dinner with the extended family, several of whom are lobster aficionados. As I didn't try the signature dish, I may have missed culinary genius of some sort, so the below may be a little harsh. But here goes... This was a time-warp back to the 1970s, a "fine-dining" restaurant that doesn't appear to have changed their menu, service, etc. in a long, long time. The centerpiece of the menu was - you guessed it - lobster. Your lobster can come steamed, broiled, thermidor, newburg - you get the idea. The folks who ordered the lobster seemed pretty happy with it. There is a variety of other seafood on the menu as well - shrimp (generally heavily breaded or deep-fried), scallops (heavily breaded), halibut steak (fried), crab legs (heavily salted), seafood platter (combinations on the above). The garlic bread is dripping with butter and garlic. Are you noticing a pattern here? They seem to be focusing on lobster here because the rest of the menu will leave you with various stages of coronary disease, which isn't good for repeat business. A few other scattered observations - the service was glacial (they didn't take drink orders - we just went straight to ordering), the steamed vegetables were clearly freezer-burnt (rubber carrots, anyone?), the highlights of the wine list were "Chardonnay", and "Pinot Gris", and for all of this, the prices were not cheap.
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