Gandy Dancer

"I dined here in 2/18 to celebrate a birthday. This was my first time dining here. To say that the staff here makes your visit a true dinning experience would be an understatement. We arrived a little early for our reservation. We were seated pretty quickly. Our table was very wobbly so our server Matthew moved us immediately. Matthew hands down is absolutly fantastic. He is on top of everything, very knowledgeable and friendly. He knows how to take care of a customer and gives you a wonderful dinning experience. We were seated in the room over looking the train tracks. This by far in my opinion is the best location. It’s well lit, airy and has a great view. The drink menu is top notch. The Black and Blue is delicious and highly recommended. The Lobster Bisque by far was the best I’ve ever had and also comes highly recommened. We had the Almond Encrusted Brie as a starter and again this was very delicious. I had the King Cove Sole, it is so flavorful and was cooked perfectly. My husband had the Dynamite Mahi Mahi which he said he loved. Our other two guests also enjoyed their meals. We had a wonderful Sunday dinner here and I will 100% be back to dine here again."

"I enjoyed visiting the Gandy Dancer. The lunch menu was expansive and I really liked the inclusion of mocktails. The black cherry palmer tasted great especially. Service was a little slow today towards the beginning but was good other than that. We were seated near the fireplace which created a very cozy atmosphere. Looking forward to dining here again. Their soups are the best part for sure!!"

"Great restaurant to celebrate any special occasion. Wide variety menu choices, very delicious food! We sat in the railhouse room, and actually got to watch a train pass by during dinner. Way cool experience!"

"We were surprised how nice this place is, especially the seating by the train track. Such a wonderful view with end to end glass windows/wall. The food was good and the service too. Make sure to make a reservation."

"Overall good food and exceptional service and atmosphere. The building and the history is just astounding. While I expected more from them in the food. The bree charcuterie board was cold and not very spreadable. The rizzuto was crunchy and the crab cakes were mushy. Which all are very basic foods to cook in a kitchen like this. The Applejack Sea Bass was excellent, along with the Kale and Arugula salad. The creme brulee was creamy perfection with a golden crunchy top. The mock tails were creative and fantastic."