Sandy Point Restaurant 2017

GodSmile · 07-15-2017, 07:14 AM

Went by yesterday to give them a try around 5. Place was dark. No hours posted on door. Oh well.

upthesaukee · 07-15-2017, 07:19 AM

Quote:

Originally Posted by GodSmile

Went by yesterday to give them a try around 5. Place was dark. No hours posted on door. Oh well.

Earlier posting in this thread shows closed on Wed and Thurs, with dinner service starting at 530 when open. Sorry you missed it.

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wifi · 07-15-2017, 08:17 AM

Do they come in at 5:28 and turn on the ovens ? LOL, not against SP, it is amazing how places close at a certain hour, and 10 seconds later, no lights, no cars, looks completely deserted, even gas stations are this way. Heck, after dinner, it takes some time for me to wash the dishes, pots and pans! The same reasoning applies to opening, especially a place that is supposed to serve fresh items. HHmmm, maybe this is why it takes so long to get served ?

Chef Tony · 07-16-2017, 10:28 PM

Our hours have been set to Wednesday to Sunday 5:30 to 10 pm. We are working on getting open even earlier for dinner.
Much of the variation over the last weeks has been due to staffing issues. If you look in most restaurant windows there is a help wanted sign. Our food does take time to get out as we cook each entree to order, we do not precook anything.

I saw a comment on the prices increasing.. if you look closely the increase is on the lobsters and the seafood items. I could have printed a menu that had "MARKET PRICE" printed all over it like many places who are subject to the market forces of supply and demand. Prices had to increase because the wholesale costs of those Items went up 30% in 2 weeks. If the costs go down so will the prices on the menu. Also, those prices are pretty much exactly what you are going to pay for the food portion of your dinner. The price includes salad, vegetable and starch of your choice. I had read the reviews of the previous owners and felt that it was what the region wanted instead of having everything "a la carte"..If I am wrong let me know.

We do everything we can to do it right the first time, but if its wrong we will make it again. We only want the customer to be happy.

If anyone want to stop by and discuss my food philosophy I am in the restaurant most days or give a ring and you can make sure I'm there.

I know i have a big legend to fill with the Sandy point name, but I am not Wally nor will I ever be.

When you come in judge my food on it;s own merits not against your memory of Wally or Bricky or Nolan's or anyone else that came before. I am none of those people.

If you are looking for current reviews check or facebook page www.facebook.com/Sandypointalton/

Thank You

07-15-2017, 07:14 AM	#1
GodSmile Senior Member Join Date: Apr 2014 Location: Alton Bay Posts: 192 Thanks: 92 Thanked 58 Times in 38 Posts	No hours posted Went by yesterday to give them a try around 5. Place was dark. No hours posted on door. Oh well.

07-16-2017, 10:28 PM	#4
Chef Tony Member Join Date: May 2017 Location: Wolfeboro Posts: 39 Thanks: 7 Thanked 47 Times in 15 Posts	Sandy point hours Our hours have been set to Wednesday to Sunday 5:30 to 10 pm. We are working on getting open even earlier for dinner. Much of the variation over the last weeks has been due to staffing issues. If you look in most restaurant windows there is a help wanted sign. Our food does take time to get out as we cook each entree to order, we do not precook anything. I saw a comment on the prices increasing.. if you look closely the increase is on the lobsters and the seafood items. I could have printed a menu that had "MARKET PRICE" printed all over it like many places who are subject to the market forces of supply and demand. Prices had to increase because the wholesale costs of those Items went up 30% in 2 weeks. If the costs go down so will the prices on the menu. Also, those prices are pretty much exactly what you are going to pay for the food portion of your dinner. The price includes salad, vegetable and starch of your choice. I had read the reviews of the previous owners and felt that it was what the region wanted instead of having everything "a la carte"..If I am wrong let me know. We do everything we can to do it right the first time, but if its wrong we will make it again. We only want the customer to be happy. If anyone want to stop by and discuss my food philosophy I am in the restaurant most days or give a ring and you can make sure I'm there. I know i have a big legend to fill with the Sandy point name, but I am not Wally nor will I ever be. When you come in judge my food on it;s own merits not against your memory of Wally or Bricky or Nolan's or anyone else that came before. I am none of those people. If you are looking for current reviews check or facebook page www.facebook.com/Sandypointalton/ Thank You

07-15-2017, 08:17 AM	#3
wifi Senior Member Join Date: Jul 2007 Location: Lakes Region Posts: 1,321 Thanks: 282 Thanked 287 Times in 169 Posts	Do they come in at 5:28 and turn on the ovens ? LOL, not against SP, it is amazing how places close at a certain hour, and 10 seconds later, no lights, no cars, looks completely deserted, even gas stations are this way. Heck, after dinner, it takes some time for me to wash the dishes, pots and pans! The same reasoning applies to opening, especially a place that is supposed to serve fresh items. HHmmm, maybe this is why it takes so long to get served ?