Anmeldelser
På nuværende tidspunkt er der 5469 anmeldelse fra 5 hjemmeside(r) tilgængelig for dig. Gennemsnitsbedømmelsen for Grady's Seafood er 3.6, hvilket betyder, at langt de fleste af dets gæster var tilfredse med dens service.
Anmeldelser fra forskellige hjemmesider
The definition of iconic. The undisuputed best fried shrimp of all time. Everyone in the central Florida panhandle and southeast Alabama knows it. Top tier onio...
Læs mereWent here on the high recommendation of someone from the area. I really wanted to like this place more than I did. The food was ok. I had the fried shrimp, whic...
Læs mereThe shrimp are excellent, everything is always hot and fresh, and the service is great.
The shrimp were really good and the service was excellent.
Great food. The space is small so be prepared to wait for a table. Try the shrimp dip. I love it.
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Læs mereMy wife and I have been going to Grady's seafood restaurant for about 43 years. We've always loved this place. The shrimp and onion rings are always good and ho...
Læs mereWill definitely be going back Service: Dine in Meal type: Dinner Food: 5 Service: 5 Atmosphere: 5
Some of the best seafood I've had in awhile. Friendly waitstaff Service: Dine in Meal type: Dinner Price per person: $20–30 Food: 5 Service: 4 Atmosphere: 4 Rec...
Læs mereService: Dine in Meal type: Dinner Price per person: $100+ Food: 3 Service: 4 Atmosphere: 4
The food is very good. We drive from Ashford to eat here . Lots of people come from out of town. Love the shrimp and onion rings Food: 5 Service: 5 Atmosphere:...
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Læs mereI learned that the best time to visit Grady's is while Alabama is playing. No waiting for a table. Loved it! We had the Seafood Combination Platter a Steak Dinn...
Læs mereThey will not substitute onion rings for the French fries. I've never been to a place that wouldn't substitute. li won't be back here EVER
I have been a Grady’s fan for decades. Recently, however, I have been disappointed. The batter for the shrimp and onion rings has changed — and definitely not f...
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