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To me and many friends, Sandy Point was successful because the word was lobster=Sandy Point. Next Lobster place was Makris in Concord. Based on posts on this forum, Chef Tony wanted to be a great chef, not a successful restaurant owner/manager. Great chefs do not always make great managers/owners. The phrase, "You're a great chef, you should open a restaurant" is way off the mark from family experience. I on't think there is a great Lobster experience in the area and that is an open market, if you can fill that spot. Adding a couple of lobster items to a generic menu is what failed at Sandy Point last time. No focus.