Quote:
Originally Posted by Descant
So, weak/poor/non-existent marketing. "Sandy Point" is spelled "LOBSTER"
If that isn't the feature, top of the menu, change the name.
Let us know when it's time to go back for great lobster Not yet.
We've all seen times when "You're a great cook, you should open a restaurant" and the great cook knows littler/nothing about restaurant/business management
I repeat the question above, "Is this a great lobster place (again), or just another restaurant?"
I'm not seeing rave lobster reviews here.
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I just don't think this is appropriate. I could sort of understand last year's criticisms when it was clear that things needed some work. But folks this year have had a good experience, so maybe a little grace is in order.
I hope folks who dine this year will continue to write in, and I wish Chef Tony the best of luck