When Surf & Sirloin opened its doors in 1994, owner Larry Karagiannis wanted to serve high quality steaks and fresh seafood at a reasonable price. As for the seafood, Surf & Sirloin has always acquired its Finfish whole so the product can be inspected on site to ensure quality and integrity. Many favorites include Jumbo Shrimp Tempura (made with REAL beer batter), seared Maine Sea Scallops, Scottish Salmon & oyster’s Rockefeller. For the steak eaters of the world, Surf &Sirloin offers a variety of different cuts. The tender Filet Mignon with classic Béarnaise is our most popular item but for those looking for more flavor; a hand- cut 14oz New York Strip or the 16oz Rib Eye is the way to go. If you like your steak “caveman style” (on the bone) try the DRY AGED Flintstone Rib Eye (30ounces & up) or a 22 ounce Porterhouse (The cut reserved for Kings). In 2012, Larry retired and passed on his legacy to his children who now operate Surf & Sirloin, adhering to Larry’s philosophy of “Philoxenia” an old Greek phrase which translated means to make friends out of strangers through hospitality. Please join our family for a memorable dinner.

The Karagiannis family

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  1. *Restaurant will be closed on New Years Day
    as well as February 7th (Super bowl Sunday)

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