4766 Mcknight Road, Pittsburgh, PA | Directions 1523740.519348 -80.004571
Sun - Thurs 11:00 A.M. - 10:00 P.M.; Fri - Sat 11:00 A.M. - 11:00 P.M.
It works. – I guess I have bad experiences every time I go out. It seems none of these chain restaurants are taking reservations anymore- which is very annoying. My boyfriend and I took another couple on a Sunday night and of course the place was dead. It was quiet, and our server, Sheldon, was on top of things. The food came quickly and it all tasted great. Two complaints: I ordered the shrimp nachos. They came without jalapenos- which was the only reason why I ordered the. When asked the waiter had to go and find out why- they had ran out. Instead of just telling us in the first place. Another complaint was my boyfriends meal. He ordered the crab alfredo. If he had known it was pureed- did not look like the picture. Luckily it tasted good, because not only was it not pleasing on the eyes, it wasn't the best texture in the world either. Everything else was very nice, and we were actually able to have a nice dinner out.
Casual crustacean-inspired chain serves up diet-defying seafood dishes in a family-friendly environment. – In Short
Live lobsters wriggle in a tank inside this seafood emporium, where nautical-patterned booths and colorful, fish-shaped tables in the bar area add subdued touches of whimsy to the room's classy dark wood accents. The menu can be downright decadent, with starters of artichoke lobster dip, seafood fondue, and crab-stuffed mushrooms. Entrees feature lighter, grilled fare like mahi-mahi and North Atlantic sea scallops, along with signature lobster dishes, snow crab legs, and jumbo fried shrimp platters.
Low Class-Over Priced – Like the fast food restrants or eat N park they dont take reservations. I'd put them in the same catagory. If your going out to eat for a special occation go to a real restrant.
Very good Food – Quality sea food is no an easy thing to get in Pittsburgh. I have had good meal after good meal at this red lobster. Good serivce.
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