Red Lobster: A Good Value or Ghetto?

When I went to the bathroom, there were nautical charts of my small, rural Michigan hometown over the urinal and it freaked me out.

I can't imagine ever going to one again, being the anti-chain-restaurant snob that I am nowadays. Other than fast food in limited quantities, that is.

I hate to burst your bubble, but that's common. three star restaurants have frozen food they lie about. the restaurant I work at now (although it's not nearly three stars) does. fact: restaurants LIE about that shit. NOBODY CHECKS.

i have never been to a Red Lobster, but, conceptually, they're one of the greatest things America has to offer. fucking seafood restaurants not just in, but all over the middle western states??? kudos, united states of america. kudos.

joygoat, what rural Michigan town are we talking about, here??

a couple months ago, they were serving some fish that the wait staff was instructed to explain is super rare and can only be caught one day the entire year in a several-hour window of time. the fish is shipped in absolutely fresh and served right then. super rare L@@K. well, they served that fish for about 2 weeks. only one shipment of it ever came in. you piece it together.

There are two types of people I've met from small midwestern towns: those that are skeptical of almost all seafood, and those that think Red Lobster is a fancy eating destination. Somehow I'm pretty sure the two are linked.

Of course, the younger generation is losing this what with their MTV and fancy college towns with crappy sushi places.

That Salmon club sandwich however is pure asswipe on a ciabatta bun.

Fueled by their mutual passion for fish, veteran restaurateurs Tim Curci and Chris Parker set out to create a new kind of dining experience. They wanted to build a place that would take the mystery out of fish for people who didn't eat it very often. They would help their guests understand where the fish they were eating came from, how to have it cooked, and best of all – how to have fun with the wide range of delicious flavors and sauces they would develop to perfectly complement a wide range of species.

They wanted the place to feel warm, comfortable and inviting inside, but below the surface would lie a dogged commitment to quality and excellence on every level. They would come to call this ambiance "polished casual".

"polished casual." delicious flavors and sauces!

are there really people intimidated by fish?

At 10:45, our plates were returned to us with only slightly less inedible fish on it. Bonefish fish costing what it does, we asked for the manager, and Alisha, our waitress, went to fetch him.

This guy wasn't fit to be a manager at Denny's. First, he asked us what the problem was, as if he didn't know. Second, he told us he didn't know how our orders were burnt because they cook all the fish for sixteen and a half minutes as per company standard.)

ONLY LONG JOHN SILVERS HAS THE NEW $2.99 TAIL PACK WHERE YOU GET FRIED LOBSTER BITS IN A FRICKIN CARDBOARD LOBSTER TAIL BITCH

http://i44.tinypic.com/21np5px.jpg

the tv commercial has a guy ripping open the front of the tail (there's a perforated pull-tab) and the lobster bites come flying out at you at a very high speed

wow! good value