Mother Webb's Steakhouse — Restaurant in Lower South River

We visited Antigonish, the town next over and were trying to find a place to eat in town, and happened upon reviews for this place which were highly rated and numerous. We drove the 20min outside of Antigonish to this town to sample the wares and it is a very old, traditional establishment which obviously has stuck to its ways. The dining room is a single room with about 20 tables, and there are very few windows. The faux wood panelling and old style lighting give it a 1950's vibe as do the painted chairs and tables. Ordering is quick and easy and the various cuts of steak or burgers are the main draw. We tried the NY strip as well as a burger and the seafood chowder, poutine and onion rings. The steak was marginal in both size and quality, but certainly edible. The burger appeared to be from frozen, but it was juicy and delicious for sure. The seem to make a big deal about "pilgrim style fried onions" which are just stir fried onions put on everything. They do taste good with steak as well as the burger i will agree. The poutine had real cheese curds but was pretty small overall. The onion rings were great with real onion rings battered and fried. The seafood chowder was a super creamy and had a good amount of seafood in it. The clientele ranged from seniors to families to locals to tourists, to military types. All were having a good time and a good feed. The service was very good, and very efficient. There is ample parking outside and there is a hotel across the street. A good experience, however, unlike the seemingly endless reviews posted online, the meat is not the best quality, nor it is the cheapest cost. The value for money is moderate. The experience is good, and i probably would come again and bring friends for the same experience, but i would not necessarily come every day myself, although from what i gather from the other clients in the room, many do. Interestingly, i would've thought that being relatively close to the university (SFX) in Antigonish and open late, that there would be many students that come by, but the staff said that it was a bit far for them to drive over. Nice...

When anyone mentions a “great restaurant”, every listener will conjure a different image of what that might be. Let’s talk about what actually makes a great restaurant: Organization, an adept crew and owners that know their demographic on exactly how and what food to serve them. So let’s be clear: This place absolutely nails it’s demographic and knows EXACTLY how and what to serve. Think Texas Road House meets Mother’s Kitchen. Simple, effective and flavourful menu offering straight forward, delicious food that, well, your mother used to make.

The place is busy and full of life. We went on a Monday night around 6:00pm and there was already a line up at the door, but the wait wasn’t that long, maybe 15 minutes.

How this team works cohesively together to cook and serve a constant stream of happy customers is a wonderful thing to witness. The kitchen is a well oiled machine with an skilled crew under a focused leader. Various stations churning out great food at, in this particular time, a great price. Servers weave and navigate the tables like a ballet of perfectly orchestrated chaos, communicating amongst fellow team members regarding progress and customer needs to be met.

From staff who expedite to staff who work the dishes, everyone knows the importance of their position and works to execute perfection to each table served. All you have to do is relax, enjoy a great home cooked meal and...

Service was awesome. Food was served amazingly fast, and hot. We started with the "World Famous Onion rings"...let's be real here...good and served very hot. Sorry but same as most serve that are supplied frozen. The "FIT FOR A KING" fries were cooked right with a light seasoning, onions and gravey were yummy, as per wife, the meat patty was good but a bit too much hard charring for her liking. The 1/2 rack ribs as they say are succulent and fall off the bone, tasty BBQ sauce. Baked potatoe cooked right.Both plates had coleslaw which was good and on the sweet side. Why a 4* and not a 5*. Two things. Garlic bread is the top or bottom of a hamburger bun, not a fan. The ribs, and I cook alot of them, and take extra care and time, these did not have the membrane nor the veins removed. I picked that garbage stuff out. No wait time when arrived but dinner time when we left was a line up. Next trip, back at lunch, no wait time for a table. Club house was great. The Mabou Mountain stuffing and gravy was good, interesting, tasty very dense texture. The Jr.Rancher Steak was great. Cooked perfect, awesome flavour. Pretty decent meal for price and portion. Very...