McCormick & Schmick's Seafood & Steaks

Reviews

• GP

  Gregory P

  Aug 16, 2026
  5.0
  Luis Pradr, our waiter, made our dining experience extremely exceptional. He was Great from beginning to end. We both had Salmon, but had their wonderful steaks numerous times before. We had wine, dessert, upside down apple pie, and everything under the sun that night and Luis was Fabulous! We were the ones bragging about the great sourdough bread. SORRY it took so long for this overdue review.
• ML

  Mary-Denise Libbett

  Aug 14, 2026
  1.0
  Terrible service. The sever took forever to come get our order and never checked in on to see if needed anything. If was busy I would understand but he was in plain sight just ignoring our table. I was held hostage waiting to pay my bill. My server never came back so I had to go up to the bar to pay my bill. Very small portions for the cost of food. 0 out of ten wouldn’t recommend.
• LS

  Lori Savio-Butterman

  Aug 3, 2026
  5.0
  I frequent this restaurant regularly as a Laundry president member. This past weekend we had my son's 30th surprise party, 25 guests. First off let me say the Manager Aaron's guest relations are superb. From beginning to end, he made sure the table setup was perfect! He assisted me setting up a birthday banner and cake table. He really went above and beyond to accommodate us. Our server Anthony Torres, what can I say as always amazing. When we arrived the seafood towers and appetizers were ready for our guests. He attended to every guest request. Many of my guest commented to me about his excellent service. This is a MUST restaurant to dine in Atlantic City. From seafood towers, oysters, steaks. Very good wine selection, and cocktails. Price point is appropriate & great music selection. Atmosphere is great for a date, dinner or large party. THANK YOU TO THE ENTIRE STAFF!! Btw picture did not do its justice!! We had two of these long tables!!
• AH

  Angela Hiotis

  Aug 2, 2026
  4.0
  My family and I went to McCormick & Schmick's for dinner, and unfortunately, our first experience was very disappointing. Our waiter was rude, our drinks were not what we ordered, and it took 20 minutes just to receive our sparkling water only to be told they only had two small bottles left. The soups took about 25 minutes to arrive, and while we were still enjoying them, our steaks were brought out, followed by the appetizers. The timing of the meal was completely out of order. When we mentioned it, the server told us he had six tables and was too busy, as if that excused the poor service. Overall, it was a frustrating and unpleasant dining experience. The next day, my family wanted to give the restaurant another chance, but we made sure not to be seated with the same server. Fortunately, we found out he wasn't working on Sundays because he's a teacher. This time, we were seated with Erika, and she completely turned our experience around. From the moment we sat down, she was warm, attentive, knowledgeable, and happy to answer all of our questions. She helped us make great menu choices, our appetizers arrived first as they should, and the entire meal flowed perfectly. Everything was delicious, and the service was exceptional. We were celebrating my brother-in-law's birthday, and thanks to Erika, our second visit was a wonderful experience. She provided outstanding customer service and reminded us how much a great server can make all the difference.
• GP

  Gerald Pinner

  Aug 1, 2026
  5.0
  After spending an entire day inside the Harrah's Convention Center listening to lectures on educational leadership, my colleagues and I required organic fuel. Our stomachs had begun filing formal grievances against our digestive systems. We walked over to McCormick & Schmick's, which sits inside Harrah's Resort in the Marina District of Atlantic City. One of our companions frequents this establishment with her husband. She possesses strict personal standards and does not distribute praise lightly. She informed the table that the Chilean Sea Bass was the finest in her human experience, and that the Sugar & Spice Cedar Roasted Salmon was nearly its equal. Despite this intelligence, I ordered a three-course prix-fixe meal called The Voyage. I did this because it included a bowl of New England Clam Chowder while allowing me to pretend I was practicing fiscal discipline. The chowder was thick, creamy, and brimming with flavor, which is precisely how clam chowder ought to behave. For the main course, I asked our server, a capable man named Drew, to choose between the Crab Stuffed Shrimp and the Center-Cut Top Sirloin. Drew advised that the Sauce Au Poivre elevated the sirloin above its competition. I do not argue with experts. Drew was correct. The steak arrived at a proper medium-rare with a dark outer sear and an interior so soft that the provided steak knife felt almost aggressive. A butter knife could have handled the assignment. The remaining humans at the table consumed a Filet Mignon, a Broiled Seafood Platter, Sesame Crusted Ahi Tuna, and an order of Black Mussels. I failed to inspect their plates closely because I was entirely occupied with my own sirloin. Exquisite food makes people remarkably self-centered. When the dessert menu arrived, I discovered a warm Brown Butter Cake. I maintain a simple rule regarding brown butter cake: if it is listed on a menu, I will eat it. My waistline filed an appeal, but my mouth overruled the motion. The Flourless Chocolate Truffle Cake and the Basque Style Cheesecake received similar reverence from my companions. My only microscopic grievance involved my Bulleit Old Fashioned, which arrived over crushed ice rather than a single large cube. Crushed ice melts too quickly and dilutes whiskey, which is a mild tragedy. Drew was serving us with such quiet grace that sending it back seemed uncivilized. Cocktail enthusiasts may simply wish to state their precise ice requirements when ordering. Drew anticipated our needs without lingering awkwardly at the edge of the table. McCormick & Schmick's gave us exactly what tired teachers require after a full day of conference sessions: proper protein, quiet surroundings, and a temporary escape from professional development.

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