If you’ve lived in the Mahoning Valley for more than a week, you know exactly where it is. Sitting right there on Boardman-Poland Road, the Red Lobster in Boardman has been a staple of the local dining scene for decades. It’s that familiar wood-sided building that everyone passes on their way to the Southern Park Mall or while navigating the chaotic Friday night traffic near the 224 and South Avenue intersection.
Honestly, it’s a weird time for the brand.
You’ve probably seen the headlines about the company’s bankruptcy filing and the closure of hundreds of locations across the country. It was messy. Shrimp-gate—the endless shrimp deal that backfired—became a meme and a financial cautionary tale. But while other Ohio spots were shuttering their doors and auctioning off kitchen equipment, the Boardman location stayed standing. It’s still there. The lobster sign still glows.
But is it actually still good?
Most people go for the nostalgia. Or the biscuits. Let’s be real: it’s mostly for the biscuits. There’s something about that specific mix of garlic, salt, and whatever chemical magic makes Cheddar Bay Biscuits addictive that keeps the parking lot full even when the corporate office is in turmoil.
The Reality of Dining at the Boardman Location Right Now
The Boardman site is officially located at 710 Boardman-Poland Rd. It’s right in the heart of the busiest retail corridor in the Youngstown area. Because of that, the experience here is a bit different than a quiet suburban outpost. On a Saturday at 6:00 PM, it’s loud. It’s packed. You’ll see families celebrating birthdays, couples on dates before a movie, and older regulars who have been sitting in the same booths since the 90s.
Service is where things get interesting.
The staff here are local. They’re Youngstown tough. That means they’re usually incredibly hardworking but often spread thin, especially since the restructuring began. You might wait a bit longer for a refill, but the person serving you probably knows three of your cousins. It has that local feel despite being a massive international chain.
The menu hasn't changed its core identity much, though the pricing certainly has. Inflation hit seafood hard. If you haven't been in a couple of years, the "market price" on the Maine Lobster might give you a bit of sticker shock.
What to Actually Order (and What to Skip)
Don't overcomplicate it.
The Ultimate Feast is the go-to for a reason. You get the tail, the crab legs, the garlic shrimp scampi, and the fried shrimp. It’s a lot of food. Is it five-star Michelin dining? No. It’s salty, buttery, and exactly what you expect. If you’re looking for high-end culinary innovation, you’re in the wrong place. But if you want a pile of snow crab legs that you can crack open while wearing a plastic bib, Boardman delivers.
The Shrimp. The Walt’s Favorite Fried Shrimp is a classic. It’s named after the first chef at Red Lobster, Walt, and they haven't messed with the breading recipe in years. It’s consistent.
The Salmon. Honestly, the Atlantic Salmon is surprisingly decent. They grill it over wood fires, and if the kitchen isn't slammed, it usually comes out flaky rather than rubbery.
Avoid the "New" Gimmicks. Sometimes they try to do these trendy pasta bowls or "power bowls." Just stay away. Stick to the things they’ve been cooking since 1975. The closer the food is to its original state (steamed, broiled, or fried), the better it usually is.
Understanding the Bankruptcy Context
It's worth talking about why people were worried this location would close. Red Lobster filed for Chapter 11 in early 2024. The media blamed the "Ultimate Endless Shrimp" promotion, which cost the company millions because people—including plenty of hungry folks in Boardman—stayed for hours eating plate after plate of scampi.
But the real issue was more complex. It involved real estate deals where the land under the restaurants was sold and leased back at high rates. Fortunately, the Boardman location is a high-performer. In the restaurant business, "Four-Wall EBITDA" (the profit made at the specific location) is what saves a store from the chopping block. Boardman’s proximity to the mall and the high volume of traffic on 224 makes it one of the more stable assets in the fleet.
RL Investor Holdings LLC took over the chain recently, promising to simplify the menu and invest back into the physical buildings. For the Boardman spot, that hopefully means some long-overdue interior refreshes. The carpet and booths have seen better days, though some would argue that's part of the charm.
Local Comparisons: How It Fits in Youngstown
Youngstown is a "foodie" town in a very specific way. We have incredible Italian food and great local diners. When it comes to seafood, the Red Lobster in Boardman fills a specific gap.
If you want an upscale, local seafood experience, you might head to Springfield Grille or Aqua Pazzo. But those are expensive and "fancy." If you want a quick fish fry, you hit a church basement or a local pub like Inner Circle. Red Lobster sits right in the middle. It’s the "fancy" choice for people who don't want to dress up, or the "reliable" choice for someone who doesn't want to gamble on a new local bistro.
- Parking: It’s a nightmare. The lot is small and shared awkwardly with neighboring businesses. If you're coming from the West, turning left into the lot across 224 traffic is a test of courage.
- Wait Times: Use the app. Seriously. Don't just show up on a Friday night and expect to sit down. Join the waitlist online while you're still at home.
- Takeout: They have a dedicated entrance for "To Go" orders. During the pandemic, they perfected this, and it’s still one of the most efficient ways to get your fix without dealing with the crowd.
The Biscuit Factor
We have to talk about them. The Cheddar Bay Biscuits.
They are brought out warm. They are free. They are replenished. There is a specific psychological phenomenon that happens in Boardman where people will forgive a slightly overcooked steak or a loud table next to them as long as the biscuits keep coming.
Fun fact: The biscuits weren't even on the original menu. They were introduced in 1992 as "freshly baked hot cheese garlic bread." They were renamed Cheddar Bay Biscuits five years later to sound more "coastal." At the Boardman location, they go through thousands of these a week. If you’re watching your sodium, just look away.
Practical Tips for Your Next Visit
If you’re planning a trip to the Boardman Red Lobster, do it right.
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Check the "Daily Deals" before you go. They usually have specific specials on Mondays (Shrimp) or Tuesdays (Lobster and Shrimp) that can save you significant money compared to the standard dinner menu.
Also, keep an eye on the seasonal "Lobsterfest" or "Shrimpfest" dates. These are the peak times for the restaurant, meaning the seafood turnover is high and the kitchen is in a rhythm.
If you’re a local senior, the early afternoon hours are the sweet spot. It’s quiet, the service is fast, and you avoid the 224 rush hour madness.
The Boardman Red Lobster isn't trying to be a 5-star resort. It’s a reliable, butter-drenched piece of the community that has survived corporate turmoil and changing tastes. It’s exactly what it says on the tin.
Actionable Insights for Diners:
- Download the App: Joining the "My Red Lobster Rewards" program is actually worth it if you go more than twice a year. You earn points toward free appetizers or entrees, and more importantly, you can join the waitlist remotely.
- Check the Health Inspecton Reports: In Mahoning County, these are public record. The Boardman location generally maintains a solid standing, but it’s always smart to stay informed about the places you frequent.
- Target the Bar: If you're dining alone or as a couple and the wait is an hour, check the bar area. It’s full service, and usually, you can snag a seat much faster than waiting for a booth.
- Gift Card Strategy: Since this location is staying open under the new ownership, those gift cards you find at Giant Eagle or Costco are safe to use. Often, Costco sells them at a discount (e.g., $100 in cards for $79.99), which is the smartest way to eat there.