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Restaurant Critic & Food Blogger
Red Lobster has been my go to seafood restaurant for years. Yes, I know the food is mainly frozen and seafood is sourced to the most reputable companies. This organization has maintained changes going on with new generations and life style changes.
They maintained good value for your money considering inflation with price increases. Besides that I love the fact that the restaurant is always clean and staff is friendly and professional. That combination of good value food with excellent customer service is the perfect combination.
I have never had a bad experience at Red Lobster and that goes a long way with brand reputation and customer loyalty.
Last night I went there on a Thursday. Fairly empty but clean. My waiter wass very professional and courteous. I reviewed the menu and it has been streamlined considering the tough times in the marketplace. Place those dishes that are good sellers and make room for new ones.
I order the Fried Coconut Shrimp, a Red Lobster tradition. Fried with a golden color, crispy and very fresh, not sitting around. The sauce was delicious and perfect balance of crushed pineapple and sweetness. Excellent. Appetizer had about 6 Coconut Shrimp, perfect and just enough.
I ordered a small Caesar Salad. The only complaint was the Rommaine lettuce was somewhat wilted. Disappointing but can understand when its slow for a Thursday. 99% of times, the Caesar salad is fresh, and crisp.
I ordered the Lobster Bisque. I tasted the Sherry flavor, not a creamy bisque but no Lobster pieces but I blame it on a slow Thursday night.
Main entree was the platter of 1/2 lb of snow crab legs, small Maine Lobster tail, garlic shrimp and fried shrimp all excellent.
I got my filled of seafood and very satisfied.
If your looking for a seafood restaurant tahts reasonably priced, perfect atmosphere, clean and staffing is polite and professional then Red Lobster is the place for you.
On the Chef Woo Can scale of 1-5 with 5 being ecellent, I give Red Lobster a 10.
I have and always will go back.
Chef Woo Can