Spring Lake Seafood

We went to Spring Lake for a little getaway and a friend, as well as the place we were staying at ( the Chateau on the Lake) recommended SLS. Our server was very pleasant and kind. I ordered the tuna pizza (wow! Just wow!) and the mango sushi roll. Delicious! My husband was undecided between the crab cake and scallops. He ordered the scallops, but the server brought the crab cake by mistake. He promptly recognised his mistake and brought him the scallops, boxing the fish cakes for take home! I need to go back!!

Had an awesome dinner experience with my fiancé celebrating one year out from our wedding date. Tuna Pizza was delicious as well as the Buffalo Calamari which had a nice flair to it. My fiancé had the Ahi Tuna dinner and I had two of their special rolls. A great spot in town that we took too long to get to!

I had the pleasure of dinning at Spring Lake Seafood during their Omakase night. Chef Bradley and Chef Li carefully curated every course using the freshest ingredients available in season such as various types of fish and wild mushrooms. It was the best Omakase experience I’ve ever had, and I would recommend any seafood lovers to try their Omakase.

Went to spring lake seafood for the first time. Our server Livia was the best. She gave us such good recommendations as to what to order and was so attentive the whole time. I want to be her friend. Would come back :)

Everything here is simple with an amazing touch of eligance. The restaurant is tastefully decorated - we visited on New Year's Eve and the dining room was adorned with simple, festive, tasteful holiday decore. Warm and lively dining room with groups of diners of all ages. The menu is simple with something for everyone, but do not let the simplicity of the menu fool you. The food is presented with precise care and and beauty on beautiful dinnerware. The food was amazing. We shared the garlic shrimp that was perfectly prepared. Perfect seasoning with a robust cut of bread with a firm crust and a light fluffy soft inside. My main course was a lobster / pasta special that was coupled with diced zucchini, cherry tomatoes and mushrooms. It was in a light sauce that perfectly complimented t