Tommy's Restaurant

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  I can't really suggest anything at this time. I ordered the Fisherman's Platter. You get a choice of Fried or Broiled, can't mix them. The batter they use to coat everything is not very flavorful and waaay too much of it, on some things less is better. The Soft Crab, Fish, Scollops, and Shrimp would be much better with just a touch of batter and add some different spices, it's bland. The items were coated so much it was like they were dipped in a thick batter and dumped in a deep frier.
  The overall consensus of 9 people was the food was OK.  They ordered everything from Crab Imperial to Liver and Bacon wrapped Scallops to Coconut Shrimp.
  Everyone liked the Crab Asparagus Soup.
  The Waitress, La Toyia, did a good job of keeping us entertained.
  As for the smell outside, I can still hear my Uncle, Captain Roland, say, "It smells like money to me".

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  Posted on 06.30.13 Arnold G.

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  As a native NNKer, I have dined at Tommy's probably 50 times since they opened over a decade ago. They have seen many changes over that time - including the unfortunate death of the restaurant's namesake and owner, Tommy - but they still deliver the most consistent dining experience in the area. My family has been a seafood vendor to Tommy's off and on since they have opened, so I have the background to set the record straight here from the previous review. (Also, please note that my relationship with the restaurant does not affect my review - I am to remain as impartial as possible in this review.)
  
  Prices at Tommy's have gone up over the years, but this happened long before Tommy's death. As the economy did well and tourism was at a peak on the NNK, Tommy's prices (and portions) reflected this and approached the prices of a DC-area top-tier steakhouse. (e.g. sides were an extra charge) After some complaints and loss of business from the locals, the menu was restructured - sides and healthy portion sizes returned to the entrees, and a "small plate" option was offered for locals - and in many cases, these are selections are the better value.
  
  I also disagree that the food quality has gone downhill since Tommy passed away. Rather, I noticed that as Tommy was becoming sicker, shortcuts were taken and the quality was suffering. But since Tommy has passed, the quality has seemed to return to the past high standards. The head chef who has handled most of the cooking duties - even while Tommy was in good health - remains, as do many of the recipes.
  
  However, I have heard many of the locals echo the sentiment that the quality has suffered since Tommy's passing. I did not experience this on my most-recent visit there, but I did notice that the menu seemed to be a bit scaled-back, and even the specials seemed rather standard. The rack of lamb I once loved has gone as a regular menu item (although the head chef said he would order it for me if I wanted it, but I am reviewing based on my experience coming in "off the street"). Many of the specials seemed to be items that were either on the menu in the past, or were specials that seemed to always be run.
  
  Still, the food quality was excellent. I had a superbly cooked prime rib, cooked about as rare as you can get for prime rib. It wasn't cheap - I believe in the $28 range - but many other NNK restaurants pass of pre-packaged prime rib and sell it in the $22 dollar range. I'll gladly pay more for a fresh, quality product.
  
  My wife enjoyed her shrimp scampi, and my mother and mother-in-law both got the small plate of calf liver and found the small portion ample. My father-in-law loved his steak, and my father enjoyed another Tommy's classic - one of the best chopped steaks (or "hamburger steak" as we called it as a kid) I have ever had. However, the fare here is very traditional American fare - steak, seafood, and sides. There is the occasional interesting option as a special, but otherwise it's nothing that you haven't seen elsewhere. It's just done very well.
  
  Another thing I was glad to see here was craft beers on the specials menu. It was only a couple of options, but good ones from Williamsburg Aleworks. Focusing on that older, wealthier clientele, Tommy's had traditionally focused on their wine selection. Even though these were in bottles only, and their on-tap beer selection is still weak, I was just glad to see them modernizing and aiming toward the younger crowd that has turned to craft beers over wine.
  
  Located at almost the end of Reedville, Tommy's is in a prime location to capture the wealthy tourist types that flock to the NNK in the summer. And their prices aim to this clientele - to the point that a lot of locals don't go there frequently because they simply can't afford to. But they aren't quite at "Morton's" prices for what is IMO equally good food, and they do have some lower-priced options to explore. When dining in the NNK - especially in the eastern end of Northumberland county - any other selection can save you $$$, but is a roll of the dice. If you can spend the money, Tommy's is a safe bet.

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  Posted on 07.31.12 Scott H.

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  Tommy died.  The quality has diminished.  The prices are up a bit and the quantity down.  The food and service, though, continue to be very good.  I've been eating there for a while.  I had heard that The Crazy Crab was taking over Tommy's business--better and cheaper.  That is NOT TRUE AT ALL.  In fact, there is no comparison.  Tommy's continues to be far superior.  As a person who has "eaten out" at least five nights a week for over 20 years, I can say that the "beginning of the end" for a restaurant is when the portions and/or quality decrease and the prices rise.  One might argue that this is the case with Tommy's.  But at this point, this restaurant continues to be the best quality and value for a restaurant this side of the Good Eats Cafe (which is better in every way other than the friendly service).

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  Posted on 08.20.11 RJ C.

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  If you are spending some time on the northern neck, Tommy's is a MUST for any foodie wanting a taste of the best  the area has to offer.
  
  The fried flounder is as fresh and tasty as you will find in any coastal town in new England or Europe.  The portions are too big for one person, so go for petite portions if you are not famished.  
  
  The owner--Tommy--is both cook and manager who always makes a point of coming out of the  kitchen to greet diners.  The decor of the place (a converted old store) is an eclectic combination of maritme Chesapeake and theatre.
  
  My top complaint is not about the restaurant, but about the town of Reedville's fish processing plant. When it is  operating, the stench of fish is awful. Fortunately, this is not most weekends.
  
  Locals and weekend warriors know Tommy's is a great place for good food.

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  Posted on 03.20.10 Michael L.

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