How can this place be bad if they have live lobster?

No joke I got hit by the nostalgia bug a few weeks ago and went out to eat here. Fond memories out the ass.

Cheddar Bay biscuits were great. Everything else was so lukewarm and covered in oil it made me sick to my stomach.

How the fuck did I eat this as a kid and think it was decent?

>>8571091
I don't know when you grew up, but I feel like the 90's and early 00's were a time when shitty chain restaurants ruled the culinary scene. When I was a kid we were lower middle class and Red Lobster was a fancy place to go. Our usual restaurant (when we went out) was Applebee's, which I now realise is fucking disgusting.

It feels like people have shifted much more towards small bistro style restaurants these days. I was at a tapas place the other day and someone brought their 8ish year old kids which I thought was just ridiculous, but I suppose times might just be changing.

>>8571440
>small bistro style restaurants
those'll eventually become shitty and commoditized too

>>8571091
because your mom paid for it

>>8570879
Pacific lobster isn't real lobster. You don't need a bowl of melted butter with Atlantic lobster...

>>8571440
Sorta like chillis now, the portions are tiny, food is under cooked, and its all bullshit. I mean fuck, 10 years ago I could never get a table at chillies, all the food was hot and huge

what the fuck happened? why does like suck now?

>>8571983
jews

>>8571983
Went to a Tony Roma's recently for the first time in years. Absolute shit, and overpriced shit at that.

I blame a shortage of qualified cooks. Chain places just get everything shipped in frozen so they don't need to rely on having competent staff. Meanwhile independent restaurants or newer smaller chains are able to deliver better food for the same price by attracting the few good cooks available and having lower overhead.

>>8571440
Pics of the kid?

Crab is inherently superior to lobster. Prove me wrong.

>>8572015
>I blame a shortage of qualified cooks. Chain places just get everything shipped in frozen so they don't need to rely on having competent staff.
I wouldn't blame the cooks. The nature of a chain is top down control to assure consistency. You don't want to be reliant on the cooks who might want to do things their own way. By delivering the food to the restaurant in as close to a heat and eat state as possible you keep control. It also allows you to mass produce everything from cheap ingredients bought in large quantities. This is profitable.

An independent place can be chef driven, because the chef makes the menu and does the ordering. He can respond to what's in season, what's in fashion and his own ability to make the menu profitable by dressing up less expensive ingredients into delicious dishes. A chain won't cede that level of power to the kitchen staff.

Of course just because a joint is independently run doesn't mean the chef isn't phoning itin buying much of the menu premade from SYSCO or US Foods. Places like that are where I feel the most ripped off.

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>>8572948
no, lobster and shrimp is way better