Steak House Restaurant & Lounge

Long wait for the food, so keep that in mind, but the food that came out was quite tasty, and well plated. Being in Portsmouth, and especially if going at night, I recommend dressing for bitting insects.

DO NOT eat here!!! This place has the rudest customer service ever! We walked into this place which was literally empty, and the employees looked annoyed to see us! I ordered a shot of BB rum and it was served half empty! Never seen that before, anywhere. We both ordered snapper, but I received the tiniest snapper I've ever seen at a restaurant, and my wife received a parrot fish! I told the server that her fish was not snapper but she just ignored me. There was no music playing, no ambiance, just super rude people working there. The prices were the highest of any restaurant I've seen in Portsmouth but the quality and quantity of food was very poor. Save yourself the disappointment and just go eat at Keeping It Real, it's by far the best restaurant around. Bell Hall was also decent.

(Google map location is not correct and entrance is confusing -- park on and enter from the main street (Ross), just past the Shawarma restaurant. Go up the steep staircase on the "house kitchen" to the left then turn right to enter the restaurant area.) The food is good here, but very pricey. Seating is covered, open-air, or in the back yard garden. The environment is charming, not fancy. You should make a reservation, because walk-ins seem to have difficulty getting sat, even if the restaurant looks mostly empty. I have the impression that Dominican restaurants appreciate knowing that you are coming and can seem a little perturbed by unexpected customers(?). I splurged for the lobster. It was very large and well cooked (grilled with a nice seasoning and not overcooked). The sides are good as well, though a little more limited than past reviews suggested. I would skip the dasheen fries here. My partner had the octopus, also simply grilled but with a lovely flavor and not overcooked. The bartender makes things up as he goes, probably with the pricing as well. It was all a bit performative, but just part of the experience. We go with the flow. This is a very expensive restaurant by Dominica standards. It was also one of the best meals we had on our trip. We were served by the chef and she was (common to Dominica hospitality standards) curt and professional more than warm and inviting. This was true to the service standard we saw throughout the Portsmouth area. We didn't take it personally.

I love food but the chicken was a no no.A long wait for food and the salad just wasn't fresh.When we went to the counter to talk to the chef about the food the two girls who served us had an attitude. Their facial expression just wasn't customer friendly and they need to cover their heads when serving and preparing food for customers.

We've travelled around Dominica and eaten from roadside shacks to 5-star hotels and everything in-between. This is consistently the best food we've had here. The menu is varied, meats are prepared to perfection, seafood is fresh and tender, salads are fresh and innovative, and presentation is excellent!

Delicious food and friendly staff! Had two great dinners here - fish and lobster - and both were excellent. The sides are very tasty; I like the steamed veggies, dasheen fries, and tostones. Let the bartender make you a special cocktail - he makes really killer fruit filled drinks that are worth the splurge!

Alas. This place is brimming with potential: the seaside ambience, music, location *infinity. But, there are many factors that impede its success. I am an epidemiologist, so I to immediately concurred with a previous poster who spoke about the manner in which cooking utensils are handled. But to add, here are some other public health concerns: 1. The chef has extremely long hair which is not tired or placed under a bonnet. 2. She is not properly covered up, which means sweat et al., will go into your food. 3. The cook walks around barefooted from kitchen to customers’ area and back. As it relates to pricing: the food pricing is comparable with other restaurants- Fort Young, Sutton, etc., but to be frank, with these names, you’re also paying for the name, consistency, service, and food presentation as well. This place lacks none of these attributes. The service is subpar (waitress will not serve you water, will not pass to check your progress, and generally- long wait for food). Also for a restaurant this size, it’s terrible that it doesn’t accept electronic ( Card, mo-banking, etc.). Secondly, a bit of price-gouging on the drinks. A typical glass of wine- bought at any other bar, would’ve been 12-18. I paid 30 for a glass of mid-tier wine (19 crimes) and the owner’s response was nothing short of interesting- refusing to bring down the price. Please ask for a drink menu and price listings to avoid the dilemma and debate I had with the owner. In closing, I was satisfied with my burger, but experience would be worlds ahead if there is price transparency and a change in attitude and service. In its current climate, I will not recommend this restaurant to visiting family and professional friends. Dr. John

The place is in a nice outdoor environment. We were there for a pre-booked Mother’s Day lunch. The owner gave poor customer service! She quarreled with our group leaders. She was rude and loud. Hospitality was downright poor! I lost my appetite after seeing and hearing how the owner treated our team leaders. We were not served water until we asked for it, so those who did not ask were not served. The food was poorly laid out on the plate even though the plates were large enough to neatly accommodate the meal. There was food on food, lentils on food, and messy presentation. Most people did not eat the food. The pork and the chicken wings were not properly cooked. Some of our group members had to go to the kitchen to carry plates of food out to our group. Most people may miss that but a few of us noticed that the dirty pots and pans are placed on the ground outside, under a table next to a washroom to be washed. There was one guy there who was different though. He was a lot more polite than the owner was. He even apologized to us although he was not the one displaying those despicable behaviors. The third employee, a young guy who was washing the dishes outside, came out unto the sidewalk and was about to attack one of our group members when we were leaving. That was because the group member commented about the way that the pots are handled on the ground outside. This is so different from the reviews we read online before going there that I want to believe that the owner was going through some difficulties. Maybe her waiters and chef bailed out on her last minute, making her lose control. Even if this was the case, her behavior was unacceptable. In my opinion the proprietor needs customer service and hospitality training and the health department needs to investigate the unhygienic practices at that restaurant (washing posts on the ground next to a washroom.