Timber Lodge celebrates our love of all things lobster

By Laura Briedis

In colonial times, lobsters were considered the poor man’s chicken and fed to pigs and goats and only eaten by paupers and prisoners.

How times have changed.

Today, this tasty crustacean is the most succulent dinner entrée on any menu—and for good reason. Lobsters are melt-in-your-mouth scrumptious.

At Timber Lodge, there is a tank of live lobsters available for dinner every night. This fall, however, it’s lobster season at the cozy lodge-style restaurant. Diners can feast on two-plus pounds of Maine lobster and other entrees that incorporate lobster meat.

“It is time to get crackin’,” says Timber Lodge owner Ron Levitt, a third-generation restaurateur. “When serving whole lobsters, we give you a bib, along with a placemat that explains how to best crack the lobster shell to get to the meat.”

“We have live Maine lobsters boiled to order every day in the fall, but I encourage diners to come early before they sell out,” notes Ron. “Just like our prime rib, we serve until the cutting board is empty, or, in this case, until the tank is empty.”

“This time of year, the lobster tastes so sweet,” he adds, noting the lobster is served with clarified drawn butter.

In addition to whole boiled lobsters, the chef creates daily lobster features during the fall season, along with homemade lobster bisque.

“Every day we have new lobster dishes diners can choose,” he says. “The chef creatively incorporates pieces of lobster into recipes, such as lobster risotto and filet stuffed with lobster.”

“One of the most popular menu items is what we call Lobster Trio, featuring three four-ounce lobster tails and three scallops in a red pepper cream sauce, topped with fresh asparagus.”

The chef also is preparing middleneck clams in a savory herb broth and a delish clam chowder.

“We don’t boil our clams but instead sauté them,” Ron says. “It is a deconstructed clambake, where you can choose either clams or lobster and your own side dishes, such as our huge baked potatoes or a salad. You can also pair the lobster with a steak for the ultimate surf and turf.”

Open seven days a week for dinner, as well as brunch on Sundays, this landmark restaurant’s origins trace back to 1933, when the farmhouse was converted into a restaurant with a rustic ambiance.

As soon as you walk through the doors, you can see and smell prime rib slow-roasting on a rotisserie. The menu is packed with hearty meals, including rib eye steak, center-cut top sirloin, New York strip, porterhouse and filet mignon.

All steaks are cold aged, hand-cut daily by the chef, then flame-grilled to sear in the flavor and juices.

“We only serve USDA Choice or Prime cuts,” boasts Ron. “Everything here is cooked from scratch. We make our own salad dressings, bake bread every day and use fresh ingredients purchased locally, with the exception of fresh seafood flown in.”

To complement the steak and seafood, there is an impressive wine and beer selection, which includes wine, craft beer and bourbon flights. Plus, Happy Hour happens Monday through Friday, from 4 to 7 p.m.

“We fashion ourselves after the five-star restaurants with delicious food and impeccable service, but at an affordable three-star price,” comments Ron.

Timber Lodge is located at 2809 Pearl Road in Medina. Hours are Monday-Saturday, 4 p.m. to close; Sunday, 11 a.m. to close. The phone number is 330-725-6288. Call-ahead seating is available Sunday-Thursday. Visit TimberLodgeMedina.com for more information, and Facebook.com/TimberLodgeMedina for daily features.