Customers` Favorites
Customers` Favorites
“First and foremost, the food was incredible. The restaurant’s vibe was amazing, and the waitress was incredibly friendly and attentive. The food was on point, and I had no complaints. What truly impressed me was the manager. He was great and went above and beyond to help me when I left something behind. I cannot say enough about this place. They have good intentions, and they are genuinely kind and caring people. I absolutely plan to return here again. Thank you to Stephen for saving the day, and thank you to the delicious food. The chef’s cooking was unmatched, and the service was exceptional.“
“Great family place The food was delicious“
Customers` Favorites
“Great meal with a great location.“
Customers` Favorites
“The lobster was amazing! Yes. Go!“
Customers` Favorites
“Great tasting food, and awesome owners“
Customers` Favorites
“We had the greatest dinner the other night! Not only was the food great, our server Ariana was amazing! 10/10 recommend!“
Customers` Favorites
“The food is always good and great portions .“
Customers` Favorites
“Family night is amazing! $10 menu for kids, with tons of FREE activities for the kids! Bath bomb booth, Slime decorating, Tote bag stencil-air brushing, for all ages, and a whole play dough area for little ones! Definitely go on a Monday between 5&7!“
Customers` Favorites
“Great atmosphere and food!“
Customers` Favorites
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“@fred terry made this spot on the stretch what it is today. @gingerbreadUniversity, Gingerbread Fred, Fred Terry, My ol' boss at the Lobster Roll Northside on Sound Ave in Riverhead, NY... This man and his business lifelong accomplice, Chef Pete are the customer based/retail version of why and how I got into food. Fred, Pete, Sous/Exec Jorge, Brandon, and yes... even Justin taught me the lines and roles of each station in a restaurant. Honey, I was green and sad and super motivated. These guys rode me like white on fkn rice. Due to that whoo-hah, I can carry my own brigade and make a killing in the raw arena. Fred was a master at his craft 60ish years ago and still is - encouraging line cooks to expound and expand 20+ years down the line. forever grateful.“