Sandy Point Restaurant 2017
 

From another social media site:

Sandy Point will be reopening with a new owner!!!! He is looking for all positions to be filled - We are very excited and confident that EVERYONE will love the new (old) menu!! Pass the word please - will update as things move forward.

Let's hope the third time is the lucky charm!

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O I hope this turns out good for them and they can get it back the way it use to be. We use to love it. Maybe they will pick you up at the dock again also.

Thanks for the info.

Return to days of old
 

Word around town is a new operator of Sandy Point Restaurant will be taking over soon. Expecting possibly a late opening.

Good news is the new operator wants to return the lobster and prime rib to a similar recipe Wally and Jeane used. Hopefully he can get in touch with them, and get their advise and secrets for running the place.

Time will tell, but even the thought of getting a Prime Rib or King Lobster the way it used to be will bring me in for a taste.

A group of us has gone every August for last 15 years to have the baked stuffed lobster. This past summer it was terrible and of course very expensive. We decided not to go again but if reviews come in before then that are positive we will re consider. I hope they can bring back some of their historic favorites.

Just Posted on Alton Community Facebook Page
 

It's official Sandy Point Restaurant has a new owner- welcome Chef Tony!!! Job fair this Saturday 9-11am. Looking to fill all positions- it's going to be a GREAT SEASON ��

From an Alton social media page

Sandy Point still hiring. Job fair this SATURDAY May 13th, 9-12! Let's get these positions filled so we can get Sandy Point up and running!!!!!

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Good luck -- high hopes for Sandy Point restaraunt
 

Good luck Chef Tony! I wish you long waits on Saturday nights -- and a long run.

Once they open and get kinks out i hope there will be some reviews. I have always gone with a group in august for baked stuffed king lobster. Last year was terrible

From what I hear:
Menu will be similar to the old menu
Big appetizers will be added
Craft Beers will be on tap in the bar

Looking forward to the opening

Times running out
 

Went by there last Sunday (5-21) around 5:00 pm. There was no sign of any thing going on. Place was in total darkness.

Hard not to be open at the start of the "SEASON".

Maybe a little late to Hire and start "Training" a "Staff".

I wouldn't have expected any staff to be at Sandy Point on a Sunday evening on May 21.

The owner was there last week in the afternoon. After noticing on the public Sandy Point and Alton Bay Facebook pages that they'd had three job fairs in May, I called (I'm not a Facebook member so can't post or message) just to make sure that they'd hit the local high schools and colleges directly as well as Facebook. He said that they had but it was indeed difficult to get workers for some positions because many had already snapped up by the Common Man group, but SP working hard to fill those positions. He seemed very nice and very determined to open for the Season, which doesn't necessarily mean early June.

We skipped SP for the first time in ages last summer because the King Baked Stuffed Lobster, the main attraction for us, was a $55 crock at Nolan's -- they confirmed by phone that, unlike under both previous owners, they did not include most of the lobster in the stuffing. New SP says they will reprise the original.

well we went back last summer and paid the $55 assuming it would be great as they had advertised. You were lucky it was over priced but more important very dry and stuffing with little or no lobster. as I said in a prior post will let the reviews determine if we go back in august

The prices of lobster are more than last year. please keep in mind restaurateurs are in the business to make money, not give it away especially a die hard seasonal restaurant.

Thanks for the info but my bigger complain was the meals were terrible and maybe by august lobster prices will begin to recede

At this rate they'll be ready to open just in time for fall foliage season!

Odd way to run a business
 

Posting the training on a bulletin board ?
Less then solid opening week never mind day
How do you buy the food etc and run this business with any level of efficiency.
This sounds less then promising

Any "new" news on sandy point opening? Went by again today and still no sign or life at the restaurant.

Thanks

From an Alton FB page:

LETTING EVERYBODY KNOW SANDY POINT IS OPEN ON MONDAY FOR DINNER!!

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Sandy Point itself confirming Monday opening
 

Thanks for the alert!

I checked their own Facebook page and there it is, in response to a visitor post query on right-hand sidebar about 12 hours ago:


https://www.facebook.com/Sandypointalton/


"The Sandy Point Restaurant We will be open Monday for dinner"

looking forward to see them open and getting some reviews

Another couple, my wife, and I are planning on going coming Friday night. We are looking forward to it.
They will be taking reservations starting Tuesday night.

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Drove by tonight, and there is a nice new sign "Sandy Point Restaurant" in place. Resort billboard suggest now says "restaurant open". Things are coming together for them, and we are looking forward to Friday.

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They soft opened today, Monday for dinner

How was it?

Doesn't bode well
 

Sandy Point has yet to announce its opening, let alone hours or menu, on its Facebook website -- other than a reply to a comment in the sidebar a while back, all that's there are photos of a baked stuffed lobster taken from some other restaurant and this negative review posted last night, which I'm copying in case SP remembers its Facebook and deletes it.

"We went tonight to see if SP could redeem itself after many years of mediocrity. Nope!!

"We started off okay. The clam chowder was good and the rolls were fair. Then we waited....and waited....and waited! (We are a family of four. There are two adults and two kids under 11 in our family.) Hubby and I were dying to try the "Wally Stuffed" lobster again. We were VERY patient because it was a "soft opening." We were, at first, sad that the people near us were being so rude to the waitress and manager about the food. We kept a good attitude and hoped for great food! After 2 full hours, we got our baked stuffed lobsters. Omg! We were disappointed! The "stuffing" was minimal and TERRIBLE! The inside of the lobster was gross. It was green and not at all appetizing. I ate a bite or two and was disgusted. Hubby and I asked to speak to a manager and she hurriedly said she'd get the chef to speak to us about the food. Really?? It was like she wanted the chef to give us an excuse for the yuckiness of the food! He came out and spoke to us. There was a point where he said "I sh$& you not, I've been cooking lobster this way for 15 years." What???? In front of my kids?? Not really acceptable...

"Any way...the wait staff and some of the other crew were very nice and understanding, and the bill was cut down by a lot, but...Sandy Point better get its act together or else! Not impressed at all!"

You know, I got to thinking that in this day of everybody having a phone/camara, it seems whenever I read about diners that had "horrible" meals with "awful" portions, I've never once seen picture proof of any of these. Is my criticizm fair? I dont know I'll leave that to you.:eek:

Hmmm...just my feelings but I would be inclined to photograph a meal that I was excited and satisfied with rather than one that turned my stomach...

It's really hard for me to take restaurant reviews seriously with out knowing the source, There are people I know that I would trust 100% and some I would trust zero %. I'm not doubting the above critic, It doesn't surprise me at all. It's just all the on line reviews I find completely useless.

My group would normally go in about a month and all tend to order baked stuff king. Will decide in a couple of weeks base on any additional reviews

The response on the their Facebook page puts me squarely in the "won't bother" column. It's disgusting when people in the service industry have to bite back at the hand that feeds them. Adds to the dimunution of America.

I'm torn, because I've seen many customers do many crappy things and can't stand to see the store/service take the hit.

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Exactly.....

My feelings, exactly.

A combative response shows lack of experience, as that is just not done.

Hopefully that changes soon, or we can await the new owner(s) next year.

Sandy Point 2017 Menu
 

The Sandy Point Menu:

I don't see Fried Clams on this 2017 Menu. Does anyone know if they are available any more?

Inquiring minds need to know......





.

Yes, right where it says 'Fried belly Clams'.... :rolleye2:

We went to Sandy Point tonight. We started out as a party of 4 when we called for Friday evening reservation. We found out another couple wanted to join us, so we called and upped our reservation to 6. Then had another couple wanted to join us and we called to change again. A very cheerful "no problem, see you tonight".
Four of us arrived just before 6, and were seated promptly. Our waitress was Haleigh, and she asked if we wanted to order drinks while we waited. We did and as the order arrived, 2 others joined us, and they ordered their drinks, and the last in our group arrived and they ordered and got their drinks.
I ordered steamers, and 3 others ordered soups. We then ordered our meals.
I had a 1 1/2 lb steamed lobster, three had prime rib, three had haddock, and one had the filet.

No complaints on the food. Steamers were great, as was my lobster. The other people all said there meals were very good as well. The food did take a while to come out, but it was hot, so the kitchen was probably backed up.

Overall, a very nice meal with good friends. Given the fact that we are in the first week of being open, we did not expect every thing to go as smooth as clock work. Were there a few blips- yes. The entrees was a little slow coming out, but the conversation at the table was great. They were out of one salad dressing- no big deal. Let's face it, an all new staff trying to work together on a busy night will have a stumble or two. One point: currently they do not have any chicken on their menu except chicken fingers on their children's menu.

Haleigh was excellent as our waitress, and we all felt that the staff will soon gel together as a team and Sandy Point will be back.

We are looking forward to a return visit in the near future.

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Wow, there is a pot at the end of the rainbow !

Trouble is...that may be a "pot luck" rather than gold...
Still not impressed with the "chef's" out-lashing to a paying customer.