I have to apologize to Fernando, the owner, for the delay in posting my review. I told him, and the family, that I would, and have been delayed in returning home.
I have spent my life, 40+ years in the restaurant business. I have eaten in San Francisco, Paris, Spain etc. This meal was extraordinary, one of the best ever. What makes a great restaurant, IMO, is that it has an identity, and it knows what that is, that it stays true to itself, that it maintains the highest levels of quality, service, and all the little intangibles that make for a great meal. It could be a hamburger stand, a Five Star Hotel, or roadside diner; I've had great meals in all of these places.
This describes the Original Lobster House. You're not going here expecting barbecue, you want a lobster. From the moment you step through the door, you are in another world that can only be described as charming. The decor is fantastic, the music chosen to fit the ambiance, at the proper volume, the location wonderful.
Jimmy was my waiter that night, for my party of one. I had just finished my Advanced Open Water Diving Cert. and was out for a celebration, without alcohol by the way. Fernando seated me at a wonderful table in the corner, overlooking the gardens, though I didn't see a bad table in the place. Jimmy the waiter was attentive without giving me any sense of rushing.
I enjoyed a very nice juice cocktail, a very good bowl of Conch Soup, spiced just right, and a whole basket of some of the best bread I have ever eaten, with room temperature butter of the finest grade. Then I went to the front to choose my "tail". Although the largest ones had been already chosen, I was there quite late in the evening, what I had was plentiful, and really as big as I could eat. Fresh is not the word, and I know because I had been looking at lobsters all day on my dives!
Simply delicious. The rice and vegetable sides were the perfect accompaniment to the rich lobster. The chalkboard touted key lime pie, one of my favorites, for the desert of the day. Unfortunately for me, the party of 12 at the next table got there ahead of me. Fernando, the owner mind you, asked if there was something else that would fill the bill. Anything Chocolate I said. Again, regrets, but nothing on the menu that night. With that, Fernando made some phone calls, personally went across the street to one of the Big Hotels, and brought me an excellent double-chocolate sundae, complete with whipped cream.
Nothing else need be said, except that I observed him teaching the business to his son, who had already managed to catch on to the hard part, being cordial, and friendly, in the finest Mexican tradition. Superb all the way around. Thanks.
J. A. Johnson to have Fernando
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