Visited in the evening on a Tuesday. There is street parking, but don’t expect it to be available. Going in I really expected to find a line, but we were able to get right in and were greeted by our server very quickly. The server was very friendly and described the specials and directed us to their oyster board, where it showed which oysters they currently had and where they were gathered. I thought that was pretty cool. The beer available was all craft beer from the immediate area with most coming from Oysterhouse. By the time we got here, we were beered out, but the prices of the beer were all decent and about average for the area. There was a man playing a guitar and singing while we were here and we enjoyed that a lot. He stayed pretty low key and played at a good volume to still allow conversation. I hate it when bands play at restaurants and are so loud you can’t hear the person next to you. The food here was all awesome. The group ordered appetizers and split them, so we had lobster mac and cheese, crab stuffed mushrooms, lobster bisque, and clam chowder. All were great, but the standout was the lobster bisque. Delicious! The pricing here is the only thing that should detract people. The food is very much worth the asking price, but if you are looking for a $15 dinner, you will struggle to find that here. Many meals are upwards of $30 and some over $50. Beware of that if you are not wanting to spend the money, but if you don’t mind, this place is worth it.
Large place, mostly tables, but also a small bar if you just want a beer. Three Oysterhouse offerings and some guest taps as well as two ciders. Food was terrific, and reasonably priced. Live music, mellow enough to allow easy conversations. Entire atmosphere is baby-approved, staff went crazy for my goddaughter and she had a great time. But the stand-out here was the service - THIS is was restaurant service ought to be, holy cow!
Atmosphere is dark and unpretentious. Servers are alert and quick, and brought me my beer and food orders in good time. Only cola isn’t is they’re already moving so I couldn’t ’t get the whole of their brews. Their food is danged good - and the selecti of brewskis they have is impressive. If you like first-rate seafood dd good beer, do drop in for dinner.
DiarmaidBHK summed it up pretty well, the fantastic lobster and seafood are first, beer an afterthought. The stout was pretty solid, though not spectacular. You don’t see seafood and craft beer that often, so that’s a plus, but not a destination place for beer.
As per the name, there’s lots of red here with a massive lobster sculpture in brass of the bar. The sabco brew magic system is the only clue this is a brewpub. Lobstrs the thing here and the lobster roll was solid though it could have used more mayo and an actual hot dog bun/sub roll type of enclosure. The beer selection is mediocre by Asheville standards. They only three of theirs on tap and apparently only the stout is brewed on premises. Food was pretty solid. It was a nice experience but as others have said its not a beer destination.,
I’ve been twice now. The food is delicious, but as you can guess by having "lobster" in the name - it can be pricey. The place is not really a brewpub, but more of a restaurant with a brewery. A very small brewery. They’ve only had about 5 of their beers on each time and I don’t think I’ve had any except the oyster stout - which is terrific! Don’t go expecting a huge draft list - they literally use one of those 3 keg homebrew systems - but it is a nice evening out.
stumbled in here to eat an early dinner nosh on 7/18/11. this place wasn’t even on my beer radar until i noticed the home brew setup behind the bar.... score! the oyster stout was friggin delicious.... the rest of the beer list was quite uninspiring...
the food was decent enough considering that it’s a few hundred miles to the coast... except it had a smell to it like the cheapy fish houses in maryland have.
they must do a ton of business...A: because they were 86d on the first two items we tried to order. and B: they have what i like to call a ’french chef’ on the kitchen line... or what most people call a microwave. bummer.