It is unheard of to pair all-you-can-eat-buffet with amazing perfectly prepared food. But that is just what one gets when reserving a table at The Heritage Club Lobster night. All you can eat lobster is just the beginning though. The "buffet-table" is filled with fresh, sumptuous seafood. The muscles and little neck claims were fresh and masterfully prepared. The muscles marinara was lightly sauced in a rich marinara with subtle but detectable fresh garlic cloves and fresh basil. The clams were cooked in clam juice, with a white wine, butter and garlic reduction. At most buffets you would find these items floating in sauce or butter, but not here.
The lobsters were steamed to perfection and halved for easier eating. In addition to the lobster, clams and muscles, add jumbo shrimp cocktail, bear battered fresh halibut which was stupendous and battered and fried calimari that was tender, a little bit salty, but excellent none the less.
For those diners who do not eat seafood or fish there was salad, flank steak which was well seasoned, although I prefer my steak medium rare rather than medium and well done. They also served fries and had a carving board featuring pork and turkey although I did not try either, both looked juicy and flavorful.
They also offered a mini Viennese table with a variety of mousse, fresh baked soft cookies, brownies, fresh fruit and an apple cobbler. My group all liked the desserts but the apple cobbler could use a touch more cinnamon and a little less butter in the filler.
For $58 dollars a person ($38 for those not eating seafood) it is a bargain given the quality and quatity of the food.
The waitstaff was very friendly and attentive. Rafael, one of the managers made sure that discarded plates were cleared quickly, drink glasses were refilled almost without having to ask, remiscent of a time when dining out was an event. Every detail was well thought out and the staff was superbly trained as the buffet table was constantly refilled and beautifully presented.
Heritage Club just opened, but I hope and suspect it will be around for a long time.
