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Wednesday, May 02, 2001

My friends made it a high-camp anthropological expedition

"The menu is very extensive, with many different preparations of shrimp, lobster, calamari and fresh fish, but somehow, nearly everything I sampled tasted pretty much the same. The dominant flavors were fat and salt, and a vaguely seafood-y flavor that didn't seem that different whether you were eating shrimp pasta or stuffed flounder. Both were smothered in a very heavy garlic Alfredo sauce, not unlike the cheesy cream sauce that bound together broiled shrimp, scallops and deviled crab in the Outer Banks sampler."

—Minneapolis Star Tribune. Jeremy Iggers reviews a newly opened Red Lobster restaurant.

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