I had heard the lore. People heading to a remote location in Charlestown by the busload for all-you-can-eat lobster and steak. I knew it was called the Nordic Lodge and rebranded to The Nordic upon reopening after a pandemic pause. My only frame of reference was buffets – most of which I didn’t care for – or a vague recollection of Miller’s Smorgasboard in Lancaster, PA, so when I was invited to experience dinner by manager Jake Dolbey, my curiosity was piqued. After a few back-and-forths about dates and times, we landed on a Saturday between 4-5pm. “That will work great,” he said. I invited my husband, Jeff to be my plus-one, and on the day of our reservation, we figured we’d better eat light.
The drive to The Nordic took us on winding roads and led us to Nordic Trail, renamed from the Pasquiset Trail after the restaurant became a landmark destination. The walk from the sprawling parking area led us to a welcome sign displaying a map. As we approached the entrance, we passed lush lawns surrounded by tall trees, a man on a hammock watching the spray of a fountain in the pond, multiple outdoor seating options, and a few steps later, a long brick active firepit. We couldn’t help but wander to the side of the building after we spied farm animals munching on clovers in a wide pasture, and further ahead, a pond-side retreat with live music, a dock, rows of Adirondack chairs, and corn hole games in session.
We enter the great hall and Dolbey is there to greet us. He’s a smiley guy and we feel instantly welcomed. On the walk to our table, we pass a gift shop and a large taxidermy display that includes a grizzly bear, the first clue that this might not be the place for you if you follow a vegan lifestyle; Jeff and I do not, and continue. We’re seated by a window in the Grill Room, the location for flame-seared cuts of Certified Angus prime rib, filet mignon, tenderloin tips, and selections of chicken and seafood. Our affable server takes our drink orders and explains the drill: there are stacks of clean plates at the ready, so take a new one for each round. At the center of the table is a bowl for discarded napkins, shells, etc., that will be emptied frequently throughout our two hours. Okay, here we go.
Everything looks tasty, from hot to chilled to fresh and fried. Jeff begins with steamed crab legs, lobster mac and cheese, stuffed mushrooms, and lobster fritters. I must get a lobster and a container of drawn butter, and can’t help myself and take a scoop of creamy mashed potatoes. Also filling my plate were bite-sized samples: a scallop wrapped in bacon, a baked stuffed shrimp, a stuffed mushroom, a slice of filet mignon, maybe a second helping of mashed potatoes (but who’s counting); and we both got green beans for good measure. We never felt rushed or hurried, and enjoyed watching birds land at our window’s outdoor feeder. Each time we returned to our table with a random course of say, watermelon or oysters, it was tidy and our drinks refreshed.
Full disclosure, we have paced ourselves for dessert (or I would’ve tried the New England clam chowder and/or lobster bisque, perhaps had a second lobster). Jeff made a beeline to the Häagen-Daz ice cream bar – and when they say “with all the fixin’s” – they mean it. Other treats in this Wonka-esque fever dream were gourmet chocolate-dipped fruits, Belgian chocolate mousse cups, cannolis, carrot cake, lemon squares, and more. I landed on a slice of rich chocolate cake topped with fudgy swirls, fresh raspberries on a dollop of whipped cream, and a chocolate chip cookie.
As we exited, we saw Dolbey once again at the host area. “Everything was so good, and the whole thing felt like being at a restaurant at Walt Disney World,” we tell him. “We get that a lot,” he smiled. By the busload, I’m sure.
178 Nordic Trail, Charlestown
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