The only times I've ever been asked to come in early for something scheduled has been for medical and dental appointments. So this restaurant wants to treat you like a patient?

Come in early for a dinner reservation? What for, to fill out paperwork???

Nonetheless, it's nice to know they actually take reservations; too many new places try to create a buzz by not taking them and bragging about how customers have to wait for a table.

But wait. It's an Oyster House. How were the friggin' oysters? Varieties? Price? Condiments? Tanked or fresh?

Not entirely on topic but I have always wondered, because I have the opportunity to spend time in Maine off and on, why is it that you can get lobster in Maine for very reasonable prices and we cannot get crab here for nothing less than a premium price? And twenty dollars for a lobster roll is outrageous! When in Maine, anything more than five dollars means you are a sucker tourist.

"You know how when you eat extremely fresh, perfectly prepared seafood, it makes your heart hurt in your chest a little?"

Worst positive statement in a restaurant review...EVER.

Toward #9

In Maine (and Boston), most "locals" feel it's acceptable to pile a half-pound of superb lobster onto the nearest half-ass hotdog roll available, and consider it tres authentique.

Seattle transplants here (me included) prefer a more proportional roll, freshly baked, or at least, recently baked, by an artisan baker who has tasted something beyond Wonder bread and understands the importance of NOT pairing goo-bread with lobster, even though lobster was once considered "peasant food" in the region, and was so abundant as to be found on the shores.

@11: I'd still be excited to try an "authentic" lobster roll, as peasanty as they might be.