Drying Shed

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CLOSED NOW - Opens at 11:00am

The lounge is pleasant and upscale, (three TVs for sporting events) white table cloths and plenty of seating. We sat up at the bar. Ended up ordering dinner to go from their menu. The food is excellent. The filet mignon burgers were fabulous and cooked to order w/large seasoned steak fries. The french dip sandwich was generous with the tender meat and the bread was fresh. We also ordered the Eastern scallop dinner, came with fresh steamed vegetables, baked potato, salad and the scallops were melt in your mouth smooth and drenched in a wonderful butter sauce. I have been back for happy hour with friends and in the lounge with your beverage you can order any food item you want. We had the fresh bay shrimp cocktail. For $7.50 it's very large, lots of shrimp with fresh lettuce garnish, tasty cocktail sauce on the side and a fresh lemon wedge. Yummy.

I cannot believe the service I had the first and only time I was there. The service at this place is very poor. While I was trying to have brunch the waitress must have came by our booth about 3 times to ask if we were done eating, all the while never coming back to even refill our glass of orange juice or to bring us the requested condiments. I have never been to a restaurant where the waitress asks if we are done eating 15 mins after sitting down. And since I was invited to have brunch there with friend s who said they know the owner and that the service usually better I gave the restaurant the benefit of my doubts. I also needed a place to have my wedding reception(100 People) and decided to have it at another place but was pressured by my fiancé and her friend to have it there. After giving Ed the owner a deposit I had to use the men’s bath room and was discussed with the unpainted wooden panels they used for the restroom stalls. I decided to call Ed and to tell him I decided to cancel my event at his location and asked for my deposit to either be returned or some how give me a restaurant credit in the form of certificate. He said the only way he would give me a credit was if I had 100 people or more come to the restaurant. I think he should have been little bit understanding with my explanation and met me half way. I really don’t understand how this guy is still in business.