Lost Marsh Restaurant

Reviews about Lost Marsh Restaurant

• 2 / 5

  By iamrepete
  Could be a really great place,the location and views are unbelievable,especially for this local.That's the good,now the bad.The food and service just can't get it together. Sometimes the food is great,other times,meh. It seems to have gotten more expensive and poorer quality and less quantity. The service can be superb,or terrible.Management is consistent,though. Awful.One even berated our poor waitress for giving us a extra favor. Let someone who knows how to run a restaurant run this one.
  April 15, 2017
• 4 / 5

  By Mira Serrill-Robins
  It's not fancy food, at least the lunch fare, but that's fine because it's exactly what I'd expect for lunch at a golf course: wraps, burgers, sandwiches, salads, fries. The chicken wrap was very tasty, and fresh--not revolutionary, but a nice lunch, decent white-meat chicken, and not too skimpy a quantity. They let us sub sweet potato fries for the regular fries. The SP fries were of the pre-bought variety, standard thickness (not shoestring or thick) but also of the delicious variety. I wanted an Arnold Palmer (my fave summer drink, but also appropriate for a golf course), but the lemonade was Countrytime (or similar) and I couldn't do that, so stuck to water. Lunch was probably about $10 or $12 for each of us, so slightly pricy, but fine for a sit-down lunch. The patio was nice, although it got super windy by the end of lunch and wasn't actually so pleasant. It was a nice view, and pretty high-up, so a better view than anywhere else in or around Hammond or Whiting. My friend, who's been there before, warned me the service wasn't speedy, but we were pleasantly surprised with decently quick preparation of our food. The staff was all friendly and helpful. Obviously there's plenty of parking, so it's convenient. The food isn't as good as a Keith's, and is probably on par with a Blue Room Cafe, although a bit less interesting.
  December 28, 2016
• 4 / 5

  By DaiQuon Morgan
  Ok service
  November 11, 2016