Red Lobster

Looks like I’m the first to review this location in a little while. Perhaps for a good reason, here it goes. A disappointing bill and an hour drive back home, we wished we had saved ourselves from the trip. Perhaps we spent more than we usually would at a place like this. Regardless, the experience should have been better. We arrived and saw there were maybe 8 tables seated in the whole place. The waitress asked us to wait 5 minutes so she could clean a table off for us. She told us the management doesn’t like seating customers at already clean tables. They would rather us be seated at a previously used one. Fine, whatever. Empty establishment yet still a wait to be seated. We sat down and had good service from our waiter the rest of the night. He was the only reason we paid for our meal. I ordered the Alaskan King Crab Legs and my wife ordered the strip steak and rock lobster. Here comes some interesting observations. My wife’s steak was ordered medium but was cooked to well. Her lobster tail was literally tougher and drier than any shellfish I’d ever tasted. My crab legs seemed to be somewhat warm but one-​half leg section that was closer to the body of the crab was ice cold. The half corn cob had shriveled kernels and tasted very sweet. Almost like an overly sweet butter was used to cover up the fact that it was old. Our waiter called over the manager because of my wife’s steak being cooked over. It was around 8:45PM and we were hungry, she didn’t want to wait on another steak. The manager was willing to cook another, I give him props there. But when asked about the lobster tail, his response was, «Oh yeah, the rock lobster will be a bit tougher than what a Maine lobster tail will be. If you had gotten the Maine tail, the meat would be more tender.» We just looked at him and said «Ok…». He left and we tried to finish our dinner. From my perspective, the manager basically drew an excuse card in order to «make the sale». Meaning, he didn’t have to compensate us since we didn’t push harder. My best guess on her lobster tail is that it was left over from the weekend or lunch, and the cooks microwaved it. That is the only way you could get that lobster tail to have that sort of texture and dryness. Seriously tougher than dried pork or chicken. They managed to take something that lived in the water and dried it out. Proceeding to the end of our meal and not to our surprise, there was not a complimentary compensation for the overcooked steak nor overcooked lobster. Not even an apology. We decided to write a couple of reviews and pay the bill instead. I didn’t push for a compensation so it wasn’t expected. But that showed me that the manager was just trying to get through a week night without losing more money. The reason I say that is because the table of 4 with a child beside us had a very bad experience as well. From what we could hear, they were partially compensated for hot plates and cold food. Appetizers as well as all of their dinners. Needless to say, we will be keeping our distance from this location.

This place is disgusting. Overpriced, overcooked food, dirty, sticky chairs and tables, stains everywhere. Disgusting. Honestly, you’re better off buying frozen fish and cooking it at home.

We usually get take out from this location more than we go in. First I’ll comment on the take out, it’s usually pretty decent quality but you can really tell rush to put it together so sometimes other foods can mix together before they are suppose to. I’ve had a few instances where the order was completely wrong and had to be taken back to be fixed but they usually apologize and offer coupons for the trouble.
For the dining in. I can’t quite recall a time I’ve ever received a bad service, maybe a time or two was a bit slower than usual but overall the food is almost always pretty great quality and the servers are usually quite knowledgeable and quite friendly and prompt. I would recommend stopping in to dine if you’re in the area.

Great food, great service, and very accommodating.
I am weird– a vegetarian that does not eat salads. I like them, but cannot eat lettuce, broccoli, etc. So, sometimes it is difficult to find suitable food when dining out.
Our waitress, Simona, did not have a problem altering a menu item so I could eat it, and also knowing I would mainly just have bread. She was kind, fun, and very, very helpful.
The manager in training, Billy C., came by our table and we had a very nice talk. He was very professional, friendly, and fun.
Any business that has these two as employees should count themselves lucky. Both are an asset. Both made our experience at Red Lobster great!

Best Red Lobster I have ever eaten at! This restaurant does a great job.

Was not worth $ 86!!! The waiter was friendly and prompt, which is the only reason I’m not giving a 1 star review. My steak was tough and cold, the lobster tail was tiny, and my $ 10 glass of scotch was nothing but a glass of ice. I would recommend staying away from this location!

I love this place! Every time I go, service and food keeps getting better and better!

When you have friends who are fish lovers, eating at Red Lobster is a must. I, however, hate seafood. The beauty of this restaurant is that it serves an amazing chicken dish. Covered in a maple sauce with a rice pilaff, this meal is as good as it gets! The taste is one of a kind and it beats most restaurants that specialize in serving chicken. And of course, their garlic biscuits are to die for!

It’s just bad and not worth the price at all. The service is good, the management is not. Food is undercooked/​overcooked and you don’t get that much of it for the price you pay. Compared to other Red Lobsters, which I’ve been a mild fan of, this one is at the bottom; it actually redefined the bottom for me.