Sandy Point Restaurant 2017

[upthesaukee]

From another social media site:

Sandy Point will be reopening with a new owner!!!! He is looking for all positions to be filled - We are very excited and confident that EVERYONE will love the new (old) menu!! Pass the word please - will update as things move forward.

Let's hope the third time is the lucky charm!

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[Lakemamma]

O I hope this turns out good for them and they can get it back the way it use to be. We use to love it. Maybe they will pick you up at the dock again also.

Thanks for the info.

[Rinkerguy]

Word around town is a new operator of Sandy Point Restaurant will be taking over soon. Expecting possibly a late opening.

Good news is the new operator wants to return the lobster and prime rib to a similar recipe Wally and Jeane used. Hopefully he can get in touch with them, and get their advise and secrets for running the place.

Time will tell, but even the thought of getting a Prime Rib or King Lobster the way it used to be will bring me in for a taste.

[phoenix]

A group of us has gone every August for last 15 years to have the baked stuffed lobster. This past summer it was terrible and of course very expensive. We decided not to go again but if reviews come in before then that are positive we will re consider. I hope they can bring back some of their historic favorites.

[GBGX2]

It's official Sandy Point Restaurant has a new owner- welcome Chef Tony!!! Job fair this Saturday 9-11am. Looking to fill all positions- it's going to be a GREAT SEASON ��

[upthesaukee]

From an Alton social media page

Sandy Point still hiring. Job fair this SATURDAY May 13th, 9-12! Let's get these positions filled so we can get Sandy Point up and running!!!!!

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[Alton-Acton]

Good luck Chef Tony! I wish you long waits on Saturday nights -- and a long run.

[phoenix]

Once they open and get kinks out i hope there will be some reviews. I have always gone with a group in august for baked stuffed king lobster. Last year was terrible

[Rinkerguy]

From what I hear:
Menu will be similar to the old menu
Big appetizers will be added
Craft Beers will be on tap in the bar

Looking forward to the opening

[WINNOCTURN]

Originally Posted by phoenix

Once they open and get kinks out i hope there will be some reviews. I have always gone with a group in august for baked stuffed king lobster. Last year was terrible

Went by there last Sunday (5-21) around 5:00 pm. There was no sign of any thing going on. Place was in total darkness.

Hard not to be open at the start of the "SEASON".

Maybe a little late to Hire and start "Training" a "Staff".

[BrownstoneNorth]

Originally Posted by WINNOCTURN

Went by there last Sunday (5-21) around 5:00 pm. There was no sign of any thing going on. Place was in total darkness.

Hard not to be open at the start of the "SEASON".

Maybe a little late to Hire and start "Training" a "Staff".

I wouldn't have expected any staff to be at Sandy Point on a Sunday evening on May 21.

The owner was there last week in the afternoon. After noticing on the public Sandy Point and Alton Bay Facebook pages that they'd had three job fairs in May, I called (I'm not a Facebook member so can't post or message) just to make sure that they'd hit the local high schools and colleges directly as well as Facebook. He said that they had but it was indeed difficult to get workers for some positions because many had already snapped up by the Common Man group, but SP working hard to fill those positions. He seemed very nice and very determined to open for the Season, which doesn't necessarily mean early June.

We skipped SP for the first time in ages last summer because the King Baked Stuffed Lobster, the main attraction for us, was a $55 crock at Nolan's -- they confirmed by phone that, unlike under both previous owners, they did not include most of the lobster in the stuffing. New SP says they will reprise the original.

[phoenix]

well we went back last summer and paid the $55 assuming it would be great as they had advertised. You were lucky it was over priced but more important very dry and stuffing with little or no lobster. as I said in a prior post will let the reviews determine if we go back in august

[Chefjarrod86]

The prices of lobster are more than last year. please keep in mind restaurateurs are in the business to make money, not give it away especially a die hard seasonal restaurant.

[phoenix]

Thanks for the info but my bigger complain was the meals were terrible and maybe by august lobster prices will begin to recede

[JADAQ]

Originally Posted by WINNOCTURN

Went by there last Sunday (5-21) around 5:00 pm. There was no sign of any thing going on. Place was in total darkness.

Hard not to be open at the start of the "SEASON".

Maybe a little late to Hire and start "Training" a "Staff".

At this rate they'll be ready to open just in time for fall foliage season!

[Billy Bob]

Posting the training on a bulletin board ?
Less then solid opening week never mind day
How do you buy the food etc and run this business with any level of efficiency.
This sounds less then promising

[JADAQ]

Any "new" news on sandy point opening? Went by again today and still no sign or life at the restaurant.

Thanks

[upthesaukee]

From an Alton FB page:

LETTING EVERYBODY KNOW SANDY POINT IS OPEN ON MONDAY FOR DINNER!!

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[BrownstoneNorth]

Originally Posted by upthesaukee

From an Alton FB page:

LETTING EVERYBODY KNOW SANDY POINT IS OPEN ON MONDAY FOR DINNER!!

Sent from my SM-T580 using Winnipesaukee Forum mobile app

Thanks for the alert!

I checked their own Facebook page and there it is, in response to a visitor post query on right-hand sidebar about 12 hours ago:


https://www.facebook.com/Sandypointalton/


"The Sandy Point Restaurant We will be open Monday for dinner"

[phoenix]

looking forward to see them open and getting some reviews

[upthesaukee]

Another couple, my wife, and I are planning on going coming Friday night. We are looking forward to it.
They will be taking reservations starting Tuesday night.

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[upthesaukee]

Drove by tonight, and there is a nice new sign "Sandy Point Restaurant" in place. Resort billboard suggest now says "restaurant open". Things are coming together for them, and we are looking forward to Friday.

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[Rinkerguy]

They soft opened today, Monday for dinner

[jgluvva]

How was it?

[BrownstoneNorth]

Originally Posted by GBGX2

My wife and I went to Sandy Point tonight and wanted to have a glass of wine and an appetizer. We arrived at the door at 5:15 and walked into the reception area where 6 staff were standing. We said hello and took a left toward the bar..... the hostess stopped us and let us know that they didn't open until 5:30.

We turned around and left..... had two (each) great glasses of Pinot Grigio and a wonderful appetizer of Calamari at Shibley's....

Our pleasure to be at Shibley's and Sandy Point's $50.00 (with tip) loss.....

Sandy Point has yet to announce its opening, let alone hours or menu, on its Facebook website -- other than a reply to a comment in the sidebar a while back, all that's there are photos of a baked stuffed lobster taken from some other restaurant and this negative review posted last night, which I'm copying in case SP remembers its Facebook and deletes it.

"We went tonight to see if SP could redeem itself after many years of mediocrity. Nope!!

"We started off okay. The clam chowder was good and the rolls were fair. Then we waited....and waited....and waited! (We are a family of four. There are two adults and two kids under 11 in our family.) Hubby and I were dying to try the "Wally Stuffed" lobster again. We were VERY patient because it was a "soft opening." We were, at first, sad that the people near us were being so rude to the waitress and manager about the food. We kept a good attitude and hoped for great food! After 2 full hours, we got our baked stuffed lobsters. Omg! We were disappointed! The "stuffing" was minimal and TERRIBLE! The inside of the lobster was gross. It was green and not at all appetizing. I ate a bite or two and was disgusted. Hubby and I asked to speak to a manager and she hurriedly said she'd get the chef to speak to us about the food. Really?? It was like she wanted the chef to give us an excuse for the yuckiness of the food! He came out and spoke to us. There was a point where he said "I sh$& you not, I've been cooking lobster this way for 15 years." What???? In front of my kids?? Not really acceptable...

"Any way...the wait staff and some of the other crew were very nice and understanding, and the bill was cut down by a lot, but...Sandy Point better get its act together or else! Not impressed at all!"

[SIKSUKR]

You know, I got to thinking that in this day of everybody having a phone/camara, it seems whenever I read about diners that had "horrible" meals with "awful" portions, I've never once seen picture proof of any of these. Is my criticizm fair? I dont know I'll leave that to you.

[Hillcountry]

Originally Posted by SIKSUKR

You know, I got to thinking that in this day of everybody having a phone/camara, it seems whenever I read about diners that had "horrible" meals with "awful" portions, I've never once seen picture proof of any of these. Is my criticizm fair? I dont know I'll leave that to you.

Hmmm...just my feelings but I would be inclined to photograph a meal that I was excited and satisfied with rather than one that turned my stomach...

[noreast]

It's really hard for me to take restaurant reviews seriously with out knowing the source, There are people I know that I would trust 100% and some I would trust zero %. I'm not doubting the above critic, It doesn't surprise me at all. It's just all the on line reviews I find completely useless.

[phoenix]

My group would normally go in about a month and all tend to order baked stuff king. Will decide in a couple of weeks base on any additional reviews

[gillygirl]

The response on the their Facebook page puts me squarely in the "won't bother" column. It's disgusting when people in the service industry have to bite back at the hand that feeds them. Adds to the dimunution of America.

[thinkxingu]

Originally Posted by gillygirl

The response on the their Facebook page puts me squarely in the "won't bother" column. It's disgusting when people in the service industry have to bite back at the hand that feeds them. Adds to the dimunution of America.

I'm torn, because I've seen many customers do many crappy things and can't stand to see the store/service take the hit.

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[noreast]

Originally Posted by thinkxingu

I'm torn, because I've seen many customers do many crappy things and can't stand to see the store/service take the hit.

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Exactly.....

[Hillcountry]

Originally Posted by gillygirl

The response on the their Facebook page puts me squarely in the "won't bother" column. It's disgusting when people in the service industry have to bite back at the hand that feeds them. Adds to the dimunution of America.

My feelings, exactly.

[Bigstan]

Originally Posted by Hillcountry

My feelings, exactly.

A combative response shows lack of experience, as that is just not done.

Hopefully that changes soon, or we can await the new owner(s) next year.

[GBGX2]

The Sandy Point Menu:

[TheTimeTraveler]

Originally Posted by GBGX2

The Sandy Point Menu:

I don't see Fried Clams on this 2017 Menu. Does anyone know if they are available any more?

Inquiring minds need to know......





.

[Bigstan]

Originally Posted by TheTimeTraveler

I don't see Fried Clams on this 2017 Menu. Does anyone know if they are available any more?

Inquiring minds need to know......



.

Yes, right where it says 'Fried belly Clams'....

[upthesaukee]

We went to Sandy Point tonight. We started out as a party of 4 when we called for Friday evening reservation. We found out another couple wanted to join us, so we called and upped our reservation to 6. Then had another couple wanted to join us and we called to change again. A very cheerful "no problem, see you tonight".
Four of us arrived just before 6, and were seated promptly. Our waitress was Haleigh, and she asked if we wanted to order drinks while we waited. We did and as the order arrived, 2 others joined us, and they ordered their drinks, and the last in our group arrived and they ordered and got their drinks.
I ordered steamers, and 3 others ordered soups. We then ordered our meals.
I had a 1 1/2 lb steamed lobster, three had prime rib, three had haddock, and one had the filet.

No complaints on the food. Steamers were great, as was my lobster. The other people all said there meals were very good as well. The food did take a while to come out, but it was hot, so the kitchen was probably backed up.

Overall, a very nice meal with good friends. Given the fact that we are in the first week of being open, we did not expect every thing to go as smooth as clock work. Were there a few blips- yes. The entrees was a little slow coming out, but the conversation at the table was great. They were out of one salad dressing- no big deal. Let's face it, an all new staff trying to work together on a busy night will have a stumble or two. One point: currently they do not have any chicken on their menu except chicken fingers on their children's menu.

Haleigh was excellent as our waitress, and we all felt that the staff will soon gel together as a team and Sandy Point will be back.

We are looking forward to a return visit in the near future.

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[wifi]

Wow, there is a pot at the end of the rainbow !

[Hillcountry]

Originally Posted by wifi

Wow, there is a pot at the end of the rainbow !

Trouble is...that may be a "pot luck" rather than gold...
Still not impressed with the "chef's" out-lashing to a paying customer.

[Mr. V]

Originally Posted by Hillcountry

Still not impressed with the "chef's" out-lashing to a paying customer.

I am.

He offered to correct it, the customer said "no problem" when in fact he was sharpening his knives, preparing to writing a venomous review.

[phoenix]

Agree with you on that and gives me a pause

[Macavity]

FWIW, here are some points to consider:

Why would any poster be reasonably miffed and not likely to return after entering a restaurant before the opening time and being informed of that by the staff? You might try a watch.

In the second instance, why on earth would a waitress think it was a classy solution to set up a confrontation between the patrons and the chef? How is that going to end well?

If the poster thinks his/her kids haven't heard thr word "sh#%," he/she is delusional.

The manager should have taken a deep breath before retorting to the complaining poster; however, from his point of view, he did try to satisfy the customer by discounting the bill and thought he had succeeded, only to find he'd been blasted on social media, anyway. Didn't seem very honest to him, and it probably wasn't.

The anonymity of social media seems to bring out the worst in people,IMO.

I am impressed that the new Sandy Point puts prices on the menu. It would seem like an obvious thing, but Nolan's hedged and called things " market price." These new folks seem more "stand up" to me, just based on that.

Mac

[Liquorish]

Felt it necessary to post our experience at Sandy Point. We have been frequent visitors at SP for 20 years. Although we had read the reviews we decide to try it Saturday night. Our reservation for 7:30 with a party of 9. Hoping for the best, we were prepared for some issues.
Sat down promptly at 7:30, restaurant was 80% empty, we ordered right away.
Our waitress was Very friendly, but new. This was the best part of the night, from here everything went down hill.
8 lobsters ordered, most of them "Wally" stuffed, Salads, chowder and steamers.
First off, they were out of two salad dressings, and out of Filet Mignon for our one non-lobster eater.
Although our salads and apps came out right away we waited 1.5 hrs for the lobster. At 8:30 we were told 30 minutes; we were ready to leave 9 but they said another 10 min. When they did come out some of the lobster claws were raw. Staff and the chef came out and instead of apologizing gave us excuses--they had to prepare lobsters for 2 tables and they could only steam 4 at a time. In the end they removed all the lobsters from the bill, ( which was the right thing to do) Probably the worse restaurant experience ever. They should be embarrassed using Sandy Point's name !

[TheTimeTraveler]

Originally Posted by Liquorish

Felt it necessary to post our experience at Sandy Point. We have been frequent visitors at SP for 20 years. Although we had read the reviews we decide to try it Saturday night. Our reservation for 7:30 with a party of 9. Hoping for the best, we were prepared for some issues.
Sat down promptly at 7:30, restaurant was 80% empty, we ordered right away.
Our waitress was Very friendly, but new. This was the best part of the night, from here everything went down hill.
8 lobsters ordered, most of them "Wally" stuffed, Salads, chowder and steamers.
First off, they were out of two salad dressings, and out of Filet Mignon for our one non-lobster eater.
Although our salads and apps came out right away we waited 1.5 hrs for the lobster. At 8:30 we were told 30 minutes; we were ready to leave 9 but they said another 10 min. When they did come out some of the lobster claws were raw. Staff and the chef came out and instead of apologizing gave us excuses--they had to prepare lobsters for 2 tables and they could only steam 4 at a time. In the end they removed all the lobsters from the bill, ( which was the right thing to do) Probably the worse restaurant experience ever. They should be embarrassed using Sandy Point's name !

Definitely some serious issues going on here:

a) Few customers in Restaurant on a big Holiday Weekend

b) Making customer wait for 90 minutes with few customers around

c) Unable to properly prepare foods


Hopefully they can pull it together in the next few weeks or this may be their first and last year in business.



.

[Seaplane Pilot]

Originally Posted by TheTimeTraveler

Definitely some serious issues going on here:

a) Few customers in Restaurant on a big Holiday Weekend

b) Making customer wait for 90 minutes with few customers around

c) Unable to properly prepare foods


Hopefully they can pull it together in the next few weeks or this may be their first and last year in business.



.

I'm afraid this song says it all....

https://m.youtube.com/watch?v=q8b8Nz31jZw

[Macavity]

They're definitely not being helped by the likes of TripAdvisor/Yelp, either. I saw a couple of negative reviews from this spring before they even opened, which had to be complaining about last year or earlier.

Mac

[Jeez Louise]

Sandy Point Restaurant is back! The new management has nailed the old tried and true Sandy Point menu. The king stuffed lobster was enormous and flavorful. The prime rib was cooked just the way I ordered, tender and juicy. The clam oscar was tender, topped with herbs and crumbs, and broiled to perfection. The fried clams were tender and crispy. Very good food. We were a party of four, arrived around 6:30pm and we had cocktails, appetizers, main course, and dessert. We left around 8:30pm. This restaurant is not for you if you want fast food. But if you want good wholesome food that is served by staff who aim to please, then the Sandy Point Restaurant is the place. You won't be disappointed.

The management has also upheld a tradition and staffed the restaurant with the local high school population. For some of them this is their first job and as expected, some are timid, but they are eager to learn and do well.

The back dining room has high tops that seat 4 but can easily accommodate 6 with plenty of room. Along the wall there are several square and rectangle tables that can be put together to accommodate a large party. This dining room also has great views of Winnipesaukee’s Alton Bay. The front dining room has round tables that seat 6 and 8. Both dining rooms are spacious, clean, and inviting.

What could be done to improve?
--The table tops are covered with a couple large squares of paper with a lobster printed on them. Perhaps supplying each table with a canister of pencils so the guests can converse, brainstorm, and design while waiting for the next course.
--A slightly audible jazz piano could be played in the background to provide a consistent level of cadence.
--In time the staff will find their rhythm, in the meantime, I hope they keep a positive attitude and carry on.

The new owners have chosen to bring back that legendary menu that we all remember. That is a tall order to fill and it is only natural to have to work out kinks and quirks. The restaurant contributes to the community in many ways and I sincerely hope they can make a go of it. Good Luck Sandy Point Restaurant!

[wifi]

(tongue in cheek) We should vote, or have some minimum number of useful posts in order to post to Restaurant Reviews.... LOL

[TheTimeTraveler]

Originally Posted by Jeez Louise

Sandy Point Restaurant is back! The new management has nailed the old tried and true Sandy Point menu. The king stuffed lobster was enormous and flavorful. The prime rib was cooked just the way I ordered, tender and juicy. The clam oscar was tender, topped with herbs and crumbs, and broiled to perfection. The fried clams were tender and crispy. Very good food. We were a party of four, arrived around 6:30pm and we had cocktails, appetizers, main course, and dessert. We left around 8:30pm. This restaurant is not for you if you want fast food. But if you want good wholesome food that is served by staff who aim to please, then the Sandy Point Restaurant is the place. You won't be disappointed.

The management has also upheld a tradition and staffed the restaurant with the local high school population. For some of them this is their first job and as expected, some are timid, but they are eager to learn and do well.

The back dining room has high tops that seat 4 but can easily accommodate 6 with plenty of room. Along the wall there are several square and rectangle tables that can be put together to accommodate a large party. This dining room also has great views of Winnipesaukee’s Alton Bay. The front dining room has round tables that seat 6 and 8. Both dining rooms are spacious, clean, and inviting.

What could be done to improve?
--The table tops are covered with a couple large squares of paper with a lobster printed on them. Perhaps supplying each table with a canister of pencils so the guests can converse, brainstorm, and design while waiting for the next course.
--A slightly audible jazz piano could be played in the background to provide a consistent level of cadence.
--In time the staff will find their rhythm, in the meantime, I hope they keep a positive attitude and carry on.

The new owners have chosen to bring back that legendary menu that we all remember. That is a tall order to fill and it is only natural to have to work out kinks and quirks. The restaurant contributes to the community in many ways and I sincerely hope they can make a go of it. Good Luck Sandy Point Restaurant!

Beautiful review for your very first posting! Do you own Sandy Point Restaurant or do you work there?

Smells like a shill posting to me. I wonder if others have the same opinion?





.

[baygo]

Originally Posted by TheTimeTraveler

Beautiful review for your very first posting! Do you own Sandy Point Restaurant or do you work there?

Smells like a shill posting to me. I wonder if others have the same opinion?





.

I've smelled shill in the past but for some reason I think this is legit .

[jbolty]

Same review posted on trip advisor word for word by a brand new member

[thinkxingu]

Sounds like I need me some SANDY POINT!

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[Hillcountry]

Definitely a shill post....nice try jeezee! Not really though...

[Mr. V]

Reading these restaurant reviews reminds me of what a judge once said in open court.

Two lawyers were arguing a family law motion: each maintained the opposite of what the other claimed.

They droned on until the judge slammed his gavel down, glared at the lawyers and said "I am sick and tired of people coming in to my courtroom and lying!"

He paused for effect, then said "Alright, continue."

[FlyingScot]

OK, I've never been to Sandy Point Restaurant, and it's pretty clear that at least one of their chefs, one of their waiters, and one of their posters is inept. (It's a bit like me and my sailboat at the start of last season.)

But maybe we should all ease up just a bit. The owners have probably made a huge financial and emotional commitment here. Forum readers now know they're not ready for prime time. We don't need to pile on. Let's just give them some space as they figure this out.

[Jeez Louise]

I can understand that being a newbie and not having a reputation on this posting forum may lead one to believe that I am performing as a shill to shine a positive light on the Sandy Point Restaurant. Please be assured that I have not received an endorsement by Sandy Point.

I shill you not. I am a patron who enjoyed the original Sandy Point Restaurant and I am hoping that this new management is successful in their quest. Not only for my benefit, but as a supplier of jobs to the community, a gathering place where memories are made, and as an Alton Bay tradition.

--For the record, I happened to visit the New Woodshed about a month ago and thinking back, the Sandy Point’s prime rib was equal to that at the Woodshed. I found the food at the Woodshed very good and if I might add, the quality of food, service, and atmosphere places the Woodshed in the fine dining category whereas the Sandy Point feels more family oriented and come-as-you-are casual. The Woodshed uses local suppliers as much as possible and this includes their meat source. I am curious as to the philosophy behind the purchases at the Sandy Point. The Woodshed bakes their dinner rolls in a clay pot which puts a golden crust on the yeasty rolls. They also brought out house made gluten free rolls, baked in their own clay pot, for those with a diet restriction. The wait staff at the Woodshed is seasoned and the timing of the food is spot on, however, the meat to fat ratio on the petite prime rib was about 45/55 respectfully. It did make for flavorful tender morsels though.

This is my second posting and my second restaurant review. There seems to be a pattern developing here…

[Hillcountry]

Originally Posted by PeterG

OK, I've never been to Sandy Point Restaurant, and it's pretty clear that at least one of their chefs, one of their waiters, and one of their posters is inept. (It's a bit like me and my sailboat at the start of last season.)

But maybe we should all ease up just a bit. The owners have probably made a huge financial and emotional commitment here. Forum readers now know they're not ready for prime time. We don't need to pile on. Let's just give them some space as they figure this out.

All well and good but I feel if you are serving the public you should have things "figured out" before you take that difficult and demanding step of presenting a flawless meal at high cost. You don't do trial and error in such an undertaking.

[Liquorish]

Adding to my original post of the other day, I have eaten at the "old" Sandy Point many, many times, perhaps 20...I stand by my original review, this in no way, shape or form resembles the old restaurant. I wish I had taken a picture, because the "Wally" stuffed as they now call it, doesn't look anything like the King stuffed, let alone taste like it!!
I too am thrilled that they are giving the local kid's a chance to learn, and more importantly work, that being said, someone should actually be training them.

[foodlover]

I am responsible for bringing 9 friends to Sandy Point Saturday night. I want to validate the posting of Liquorish. Although I was eager to give the new owner a chance and hoped for a great experience, it was utterly horrible. I hope the new owners will take to heart the following:
1. If you are not adequately prepared to make lobsters for groups of patrons then don't.
2. If you hired so many new staff that need training them then do some local soft openings with discounted pricing.
3. The chefs cooking the steamers did not know what they were doing; serving steamers sitting in a bowl of broth with sand was not professional--there was no clear broth to dip them in (again more training).
4. Don't tell customers you are out of food -steaks, salad dressings, etc after being open for 5 days; either take it off the menu or send someone to the market!
I am sure the owners were eager to open for the beginning of the season but clearly they were not ready.
However, customer is always right is a motto that they need to adapt; it is not acceptable to give customers reasons why the food was not cooked or why it took so long. We are spending good money to be loyal patrons.
Time to find a new lobster place at the lakes.

[wifi]

Maybe we all could vote on a Restaurant review to be posted ? LOL

[Eric Weiss]

Driving by SPR this morning, noticed signs in the windows stating that SPR was " Temporarily Closed - will reopen soon. Watch FB page"

[Hillcountry]

Originally Posted by Eric Weiss

Driving by SPR this morning, noticed signs in the windows stating that SPR was " Temporarily Closed - will reopen soon. Watch FB page"

Looks like they're going to try and start fresh...good luck!

[BrownstoneNorth]

Per both its own and Alton Community Facebook pages, apparently reopened on July 5.

[Hillcountry]

Originally Posted by BrownstoneNorth

Per both its own and Alton Community Facebook pages, apparently reopened on July 5.

Quick turnaround!
That's the same date that the "temporarily closed" sign was observed...

[BrownstoneNorth]

Bit of a circus on the Alton Facebook because several contradictory posts by employees and attempted customers as to when/whether open/closed.

But now the Chef himself has posted current status, including days and hours of operation, which should be definitive...at least for now:


Tony Czarnecki
2 hrs · Winnipesaukee, NH
The Sandy Point Restaurant is open for dinner from 5:30-10 pm closed Wednesday and Thursday. We are working on a website and getting the menu online

[JADAQ]

That's interesting, drove by last night (Thursday) and parking lot was full and open flag was up....

[RLW]

Originally Posted by foodlover

I am responsible for bringing 9 friends to Sandy Point Saturday night. I want to validate the posting of Liquorish. Although I was eager to give the new owner a chance and hoped for a great experience, it was utterly horrible. I hope the new owners will take to heart the following:
1. If you are not adequately prepared to make lobsters for groups of patrons then don't.
2. If you hired so many new staff that need training them then do some local soft openings with discounted pricing.
3. The chefs cooking the steamers did not know what they were doing; serving steamers sitting in a bowl of broth with sand was not professional--there was no clear broth to dip them in (again more training).
4. Don't tell customers you are out of food -steaks, salad dressings, etc after being open for 5 days; either take it off the menu or send someone to the market!
I am sure the owners were eager to open for the beginning of the season but clearly they were not ready.
However, customer is always right is a motto that they need to adapt; it is not acceptable to give customers reasons why the food was not cooked or why it took so long. We are spending good money to be loyal patrons.
Time to find a new lobster place at the lakes.

Thank you for your honest note. I have been hearing about all the conditions that you have written about and wonder if I want to have 6 guest I want to take out possibly go through all these problems. I really haven't heard many good reports without them being interrupted with many like yours. Again thanks for passing info on.

[RLW]

Originally Posted by Jeez Louise

Sandy Point Restaurant is back! The new management has nailed the old tried and true Sandy Point menu. The king stuffed lobster was enormous and flavorful. The prime rib was cooked just the way I ordered, tender and juicy. The clam oscar was tender, topped with herbs and crumbs, and broiled to perfection. The fried clams were tender and crispy. Very good food. We were a party of four, arrived around 6:30pm and we had cocktails, appetizers, main course, and dessert. We left around 8:30pm. This restaurant is not for you if you want fast food. But if you want good wholesome food that is served by staff who aim to please, then the Sandy Point Restaurant is the place. You won't be disappointed.

The management has also upheld a tradition and staffed the restaurant with the local high school population. For some of them this is their first job and as expected, some are timid, but they are eager to learn and do well.

The back dining room has high tops that seat 4 but can easily accommodate 6 with plenty of room. Along the wall there are several square and rectangle tables that can be put together to accommodate a large party. This dining room also has great views of Winnipesaukee’s Alton Bay. The front dining room has round tables that seat 6 and 8. Both dining rooms are spacious, clean, and inviting.

What could be done to improve?
--The table tops are covered with a couple large squares of paper with a lobster printed on them. Perhaps supplying each table with a canister of pencils so the guests can converse, brainstorm, and design while waiting for the next course.
--A slightly audible jazz piano could be played in the background to provide a consistent level of cadence.
--In time the staff will find their rhythm, in the meantime, I hope they keep a positive attitude and carry on.

The new owners have chosen to bring back that legendary menu that we all remember. That is a tall order to fill and it is only natural to have to work out kinks and quirks. The restaurant contributes to the community in many ways and I sincerely hope they can make a go of it. Good Luck Sandy Point Restaurant!

This sure as heck sounds like a ghost writer to me.

[BrownstoneNorth]

Originally Posted by PeterG

OK, I've never been to Sandy Point Restaurant, and it's pretty clear that at least one of their chefs, one of their waiters, and one of their posters is inept. (It's a bit like me and my sailboat at the start of last season.)

But maybe we should all ease up just a bit. The owners have probably made a huge financial and emotional commitment here. Forum readers now know they're not ready for prime time. We don't need to pile on. Let's just give them some space as they figure this out.

I'm with you. Clearly, Sandy Point wasn't ready for prime time during its initial sort of opening -- we decided we wouldn't dare go with our visiting son & daughter-in-law at that time -- but more recent reviews and professional public behavior by the chef suggest that it may turn out to be the winner that all former SP fans have been so anxious for.

As for whether Jeez Louise is a shill, who knows and who cares, as long as more customers continue to post reviews. It's understandable that a struggling new restaurant starting up late for the season and getting slammed would try to pump things up a bit. Even popular established restaurants are not above this kind of thing; as among the earliest and strongest supporters Kevin's Café, we did find it off-putting on our last visit to see laminated signs on every table offering a discount to customers who posted favorable reviews on Yelp or TripAdvisor and brought in printouts.

My reading of the SP and Alton Community Facebooks is that the new chef, who likely didn't "get it" at first, is trying very hard and getting his act together. BTW, when I called to ask about the "green stuff" in the baked stuffed lobster that so horrified the extremely negative reviewer who showed up first, the chef said he's perfectly willing to leave it out. (It's controversial among both chefs and customers -- http://maine-lobster.com/lobster-tomalley-green-stuff -- my husband eats it, I won't.)

Irony that when our family declined to give in to our craving for baked stuffed lobster and went to Shibley's instead of SP last Sunday, the special waas baked stuffed lobster. It was pretty good -- seafood over intact lobster meat -- but the cracker crumb topping was godawful gloppy lumps and we wouldn't order it there again. We do hope to try SP later this summer.

[Rinkerguy]

From what I've seen Tony has revised the menu, to enable him to service the core customers of Sandy Point Restaurant ... menu shown earlier in thread. Lobsters, Prime Rib, various other Seafood meals and a few apps. Missing from the new menu would be a few desserts.

From what I'm hearing, those who ate there this weekend left happy, now they need to work on increasing their service level capacity, so they can handle the typical dinner rush.

Keep up the momentum!!!

[Formula260SS]

Our neighbors have gone a few times, they said it was good and will return.

[Chef Tony]

Originally Posted by Rinkerguy

From what I've seen Tony has revised the menu, to enable him to service the core customers of Sandy Point Restaurant ... menu shown earlier in thread. Lobsters, Prime Rib, various other Seafood meals and a few apps. Missing from the new menu would be a few desserts.

From what I'm hearing, those who ate there this weekend left happy, now they need to work on increasing their service level capacity, so they can handle the typical dinner rush.

Keep up the momentum!!!

We do have 2 Desserts. Homemade Cheesecake with strawberry or blueberry sauce and The S'more (available traditional or peanut butter)

[Rinkerguy]

Sorry Chef Tony, they were not listed on the menu

[upthesaukee]

I thought they were on the back page of the menu. Maybe my imagination. 🤔

Dave

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[GBGX2]

Sandy Point's Menu posted on their Facebook Page Friday Night:

[Reilly]

We always liked SP but looks like l will have to get another Job

[phoenix]

2lb baked stuffed $66 yikes

[phoenix]

Looks like most meals are 20% higher than menu posted end of june

[GodSmile]

Went by yesterday to give them a try around 5. Place was dark. No hours posted on door. Oh well.

[upthesaukee]

Originally Posted by GodSmile

Went by yesterday to give them a try around 5. Place was dark. No hours posted on door. Oh well.

Earlier posting in this thread shows closed on Wed and Thurs, with dinner service starting at 530 when open. Sorry you missed it.

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[wifi]

Do they come in at 5:28 and turn on the ovens ? LOL, not against SP, it is amazing how places close at a certain hour, and 10 seconds later, no lights, no cars, looks completely deserted, even gas stations are this way. Heck, after dinner, it takes some time for me to wash the dishes, pots and pans! The same reasoning applies to opening, especially a place that is supposed to serve fresh items. HHmmm, maybe this is why it takes so long to get served ?

[Chef Tony]

Our hours have been set to Wednesday to Sunday 5:30 to 10 pm. We are working on getting open even earlier for dinner.
Much of the variation over the last weeks has been due to staffing issues. If you look in most restaurant windows there is a help wanted sign. Our food does take time to get out as we cook each entree to order, we do not precook anything.

I saw a comment on the prices increasing.. if you look closely the increase is on the lobsters and the seafood items. I could have printed a menu that had "MARKET PRICE" printed all over it like many places who are subject to the market forces of supply and demand. Prices had to increase because the wholesale costs of those Items went up 30% in 2 weeks. If the costs go down so will the prices on the menu. Also, those prices are pretty much exactly what you are going to pay for the food portion of your dinner. The price includes salad, vegetable and starch of your choice. I had read the reviews of the previous owners and felt that it was what the region wanted instead of having everything "a la carte"..If I am wrong let me know.

We do everything we can to do it right the first time, but if its wrong we will make it again. We only want the customer to be happy.

If anyone want to stop by and discuss my food philosophy I am in the restaurant most days or give a ring and you can make sure I'm there.

I know i have a big legend to fill with the Sandy point name, but I am not Wally nor will I ever be.

When you come in judge my food on it;s own merits not against your memory of Wally or Bricky or Nolan's or anyone else that came before. I am none of those people.


If you are looking for current reviews check or facebook page www.facebook.com/Sandypointalton/

Thank You

[BigBob]

Went there July 16. Only 3 boat slips available. They had the staff, friendly, very attentive. Apps were very good and priced fair. We were hoping the double and triple boiled or baked were still on the menu. At just under $100 we opted for fried food. Just ok. Main dining area was closed due to lack of diners. And no more chocolate mints on way out. Guess we will try Weathervane at Weirs.


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[noreast]

Great post by Chef Tony, People have to stop talking about what they got there 5,10 or 30 years ago, It's not the same restaurant. Maybe they have to change the name. Go there expecting it to be someplace you've never been before, and If you hate it don't go back, You just mike like it.

[Mr. V]

Originally Posted by noreast

Maybe they have to change the name.

Bingo.

A simple name change and they'll start with a clean slate.

Keeping the name "Sandy Point" carries decades of diner's memories along with it, which makes for heavy lifting indeed.

[Chef Tony]

Originally Posted by BigBob

Went there July 16. Only 3 boat slips available. They had the staff, friendly, very attentive. Apps were very good and priced fair. We were hoping the double and triple boiled or baked were still on the menu. At just under $100 we opted for fried food. Just ok. Main dining area was closed due to lack of diners. And no more chocolate mints on way out. Guess we will try Weathervane at Weirs.


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I understand the lobster prices seem high but once the wholesale prices come down so will the menu prices.

[upthesaukee]

Chef Tony, I appreciate that you show your current menu prices for lobster on your menu, rather than "market price". It is far easier to make a dinner selection than having the waitstaff recite the several price options, only to realize that they market price does not fit the dinner budget.
Continued good wishes for the success of The Sandy Point Restaurant, and you and your staff.

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[Bigstan]

Originally Posted by BigBob

We were hoping the double and triple boiled or baked were still on the menu. At just under $100 we opted for fried food.


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They are on both old and new menus posted above.... ?

[Hillcountry]

Originally Posted by Bigstan

They are on both old and new menus posted above.... ?

Yes, but for a cool $100 they didn't want to take the chance on them...

[Patofnaud]

For the SP neophytes, and because I am lazy and do not want to dig for 20 minutes,,, are there restaurant docks? And if so how busy on a Sat/Sun noon?

[upthesaukee]

currently only open for dinner. No lunch hours shown. Previous post says 3 docks.

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[cheffy1354]

Instead of reading about reviews I just go and have dinner for myself and make a judgement on that. I have seen reviews of other places and go and try it myself and if it's good I will go back. I see this stuff written about SP seems like there expecting it to be like it was back in the sixties and seventies those days are long gone. Restaurants could make money back then now is totally different, costs are through the roof and peoples tastes have changed.

[SteveO123]

Originally Posted by GBGX2

The owners complete and total response:

"Once again I am sorry you were not satisfied with the meal that you completely finished."

The owner seems to have missed one minor point here. You PAID DEARLY for "the meal that you completely finished."

So come in with a boatload of cash and take a chance, I guess.

Sandy Point 2017...Another "one season wonder"?

[Hillcountry]

Originally Posted by GBGX2

Went to Sandy Polnt Restaurant last nite for my wife's birthday with family, six in all. We had 7:30 reservations

Server was very nice and apologetic for the long wait for drinks. She said they had a large party to serve. They did not seem busy. They ran out of clams,Captain Morgan rum. We ordered food that took so long due to this large party we didn't eat until after 9pm. The chef/owner also stated the large party for slow service. We spent almost $400 not including gratuity, very expensive menus for Alton Bay area.

My family and I are professionals in the service industries and we are not looking for anything free. He did give us deserts to go. We tipped our server well, it was not her fault the owner can't run or manage his restaurant. We will not return

The owners complete and total response:

"Once again I am sorry you were not satisfied with the meal that you completely finished."

Strike three and you're out!

[Chef Tony]

It seems that in this day and age some people would rather get their food fast then dine out. If i was going out for a $400 dinner I would be offended if the food came out in record time... It would mean they were precooking or cooking out of the freezer. If you want that kind of quick serve food then maybe my place is not the place for you. We make everything to order and Specials do run out. I am sure at restaurant GBGX2 they had infinite cash to allow for infinite spoilage so everyone could have everything all the time.

[Hillcountry]

Originally Posted by Chef Tony

And Hillcountry have you even come in and tried the restaurant or are you just trolling and getting your jollies playing "dogpile on the rabbit"

I frequent multiple restaurants in the region but have not tried yours (not even the older well, loved one)
I "troll" these reviews hoping to find new and different places to try, oviously.
Trouble is, when trolling, sometimes you catch a nice fish and other times nothing but milfoil...and so far, your area of the lake has produced the latter.
I have wished you good luck in a previous post so I was expecting (hoping) you to turn the reviews around to more positive, but alas the milfoil keeps rearing its ugly, head.
Furthermore, as a "chef", your demeanor in dealing with your paying clientele is also reason not to try your place. Simple, common sense dictates that I avoid.

[Joebon]

This is painful.


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[thinkxingu]

Originally Posted by Joebon

This is painful.


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Agreed--trainwreck territory.

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[Chef Tony]

Originally Posted by Mr. V

Bingo.

A simple name change and they'll start with a clean slate.

Keeping the name "Sandy Point" carries decades of diner's memories along with it, which makes for heavy lifting indeed.

I wish that was true.... but alas it is not. As long as the building is there the attached biases will exist.