Nothing out of this world.. The food is good but I think a little bit overpriced. The place is nice but the customer service and the variety on the menu could be better. I have gone to so many restaurants better than this one and a little bit less expensive. I spend 45 dollars between appetizer, entree, wine, and tip. I would go back only if I don't have any better place to go that day but is not one of my favorite places.
Rude. While trying to deal with the staff to make a reservations, we were rudely snubbed. The staff answering the phone would not connect us with a manager and after three phone calls, the managers did not have time for us. If you have a large party, I would not suggest this place. The food atmosphere seemed to be pleasant, but the service was not.
Service, service, service. I would recomend Waterman's to everyone. We enjoyed great food, service and beautiful view of the ocean. Did I mention the great service.... these guys were great! I never had to ask for a drink refill, didn't have to wait to ask for anything. Everyone was so energetic, helpful and hospitable. I can't say enough about this place. We just really had a great time. They made a good weekend great!
An eight-foot long white surfboard and a just-as-long blue billfish on opposing walls whet your appetite for seafood..
With ceiling-to-floor windows overlooking the waves and the sandy white beach, there's nary a bad view no matter where you sit--and you've got four tiers of tables to choose from. Light fixtures with see-through, glass palm leaves keep the mood tropical, even on chilly nights, when a blazing fireplace stage left is called into play.
This summer cuisine tastes best in winter: She crab soup warms with a hint of sherry; seaside chowder gives a mildly spicy Manhattan-style boost to the clams and fresh fish. Main courses likewise play well out of season: the light and flaky butterfly shrimp deep-fried in beer isn't as problematic when you're not concerned with your waistline. Grilled sirloin, topped with crispy fried onions and mushrooms, is a perennial. Afterwards, opt for tiramisu soaked in espresso then layered with marsala cream, or a mud pie that bricklays vanilla, chocolate and coffee ice cream on a cinnamon graham cracker crust.
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