Nothing Says Luxury Like Lobster!
Lobster dinners have always been a special occasion for me n so much so that I canit actually remember the last time I had one, but last night I got the feast of a lifetime at the Viking Lobster Company. See, this kind of meal isn't an ordinary celebration where you get all shined up and worry about spilling anything, or trying not to eat so much your clothes get uncomfortable. Here, weire talking iwear the bib n youire gonna need iti stuff, with the plate dripping butter as you tear into your food. Suddenly, the name eVikingi Lobster starts to make sense.
The restaurant itself has a charming seaside theme with a dark ceiling and lots of wood, very cozy, definitely somewhere Iid want to go in winter. The capacity is about 40 people, so itis just the right size for a chatty table of friends. The liquor policy is ibring-your-own,i whether itis a good bottle of wine or cans of PBR, depending on your mood that night. Thereis two spots that are particularly sweet n a raised table in the regular dining room, which I would love to reserve to treat that special someone, and a private party room which seats about 10, perfect for a family or business occasion.
Itis a good thing I didnit eat lunch yesterday, or I never would have made it through this enormous spread, which began with a gumbo so rich I almost mistook it for a stew. With hand-chopped vegetables, the flavor was deeply peppery and complex. The Caesar Salad was a great next step, with a light homemade dressing that had a sharp cheese Iill be back for soon. All this was only a prelude to the massive plates that the owner Jeff carried out to us. Big, whole steamed lobsters curled next to the traditional corn on the cob, with a nice garnish of grapes I was grateful for at the end of the meal. I canit say if we were being particularly spoiled, but the lobsters were also draped with sweet mussels that were the perfect touch. We also tried the barbecue ribs, which Jeff smokes himself in a 1,000 pound smoker down the street, and finishes on the charcoal grill. The sauce was smoky-sweet and super-rich, the meat tender and very juicy. A great debate ensued over ribs at that point, and while I know people have their favorite styles of barbeque, all I can say is that these are high on the top five in my book.
Actually eating whole lobster is a blast. I forgot how much fun it is to eat a meal with such a sophisticated taste, but to get down & dirty with your hands at the same time. [I was teasing that it would be an interesting idate testi, seeing if someone is too uptight for your taste, or possibly a great prelude to a horror movie.] No matter how many napkins you wind up needing, though, the taste was perfectly sublime. Thereis nothing that says luxury to me like a whole lobster, and this was one of the best Iid ever had. In fact, we were later shown the industrial-size tanks the lobsters are stored in n the largest in New York State this side of Long Island, Jeff tells me, assuring the highest degree of freshness. Iim assured the steaks are going to be another reason for my next visit, as well. Thatis going to be a tough choice! Then again, you can always take some friends for a real treat and order the Ultimate Feast n lobster, chicken, mussels and ribs, and really get eat in true Viking style. Good thing Iive still got my gym membership!
Itis important to remember that the Viking Lobster Company is only open Fridays and Saturdays, and has limited seating, so reservations are definitely recommended. Donit wait for a special occasion in your life n make one, with royal treatment at the Viking.
Viking Lobster Company 366 Tonawanda Street in Buffalo (Amherst bends into Tonawanda. Take the right fork under the overpass, and the restaurant will be on your left-hand side.) 716.873.1079
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gabe
lol high life and lobster!
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tjjm
the post here in march did not mention any prices either. does that have anything to do with the viking billboard that flashes here 24/7. do the reviewers not concern themselves with prices since they don't have to reach for their wallets. why is there no liquor served. why are they only open friday and saturday.
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queenseyes
As a matter of fact the contributors on the YUM Channel all pay for their own meals. It is a rare occasion when they don't and that is usually when there is a function and the food is free anyways (who wouldn't want to take advantage of that)? We leave it up to the individual contributors as to whether they want to post prices or not. I am sure that if you asked Gabrielle what sort of prices the Viking charges for a lobster she would be more than happy to tell you. I would tell you now, but I usually have the fish fry when I go.
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Gabrielle Bouliane
To be quite honest, I didn't post the price because I couldn't find the menu when I was writing the article. I can't answer why they are only open Friday and Saturdays (and other days for private parties), but the reason they don't have a liquor license as it was explained to us is that it's not cost-efficient to have one when you only ARE open Friday and Saturdays. You're paying for 30 days of coverage when you're open for 8. Anything else?
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viking
Buffalo is fortunate to have many really good restaurants and most serve alcoholic beverages. If a restaurant chooses not to do so, is it not qualified to be considered a good dining experience?
Some of the issues involved in the sale of - or providing alcoholic beverages are, the cost of inventory, cost of regulation, , insurance, extra labor, liability and expertise. Usually these factors are addressed by analyzing profitability and adjusting accordingly. In order to be profitable significant markup is necessary, In consideration of the already high cost of products served, why should diners who do not want alcoholic beverages be surcharged because of it's availability?
Moral issues aside, restaurants by not providing or selling alcoholic beverages and not being subject to the considerations of doing so, allow their customers to be free to choose their own beverages without the extra expense that restaurants must charge in offering alcoholic beverages.
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viking
Very possibly the management of the Viking Lobster Company has other interests or their wholesale and retail business takes up the rest of the week and possibly their catering, event business occupies their time.
My guess is that the management of The Viking Lobster Company, understands that their customers can perceive what reasonable prices are for what they offer. Promoting prices is only one way business gain a loyal customer base. Good service, unique product, availability and quality are just as important.
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BuffaloRox
I called the Viking 3 weeks ago and they had 2 - 5 lb lobsters. They said prices were $15/lb. Typically, lobster price per pound increases as the lobster gets larger. Hayes store on Harlem Road only had chicks (1 1/4 lb) but were getting in more for Saturday (I think 1 1/2 lbs). Their prices were a little lower per pound but that was to be expected since they were smaller lobsters. Hayes' Kenmore store only stocked frozen lobster tails. Unfortunately, most seafood places in Buffalo only sell frozen lobster tails (a waste of $$ IMO since they are tough and tasteless). An employee at Wegman's apologized when I called the Amherst Street store and explained that their tank was broken. No matter, because most supermarkets seem to only stock chicks anyways.
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Maione
Charlie Q? Is that you???
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