We know the secret to great seafood is quality and freshness. That's why we've insisted on the finest seafood the sea has to offer since we opened our first restaurant in 1968. Since then, lots of things have changed. But one thing hasn't – our relentless pursuit of quality and, above all, freshness
The service was horrid. The food was lacking anything that I would claim as glorious, and, for the price, I expect more than butcher paper for table cloths.
An old friend and I had dinner there last night-we both got the filet mignon and it was DIVINE! I actually realized after I finished the steak that I forgot to use my steak knife and was able to cut through it perfectly with my butter knife! Next tim
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Brisket? Yeah right. I know my beef and that was roast beef. The Boston Market back home was previously a Baker's Square and you still sit down and order a menu. This place serves cold food to you on a plastic plate with a plastic fork. Nothing
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