Hagan's Grill — Restaurant in Hampton

Happy Heatwave Seacoast Eaters!!! At least it's not a dry heat, right? 😏

Saturday's date night was another one of my choices. This too, was a restaurant we had never been to before, but I have been keeping an eye on for a while. We jumped in the car and headed south to Hampton to Hagan's Grill at 6 High St.

We were seated at a high-top in the front window and began looking over the menu. My wife ordered a French Kiss Martini(Pic 1). The drink is made with Grey Goose Vodka, Chambord and pineapple juice. I asked Jenn C, our waitress, to have the bartender make me a refreshing drink(Pic 2). She came back with a creation made of Grey Goose Vodka, grapefruit juice, simple syrup and soda water. It was just what I had hoped for, refreshing!

For an appetizer, we ordered a bowl of the Soup Special to share(Pic 3). This was a golden watermelon, cucumber and mint gazpacho. You could taste every ingredient. The flavor combination was amazing and the soup light and very refreshing. We both absolutely loved it.

For dinner, my wife ordered the Caesar Salad with Grilled Chicken(Pic 4). The romaine was crispy, the garlic croutons were the right consistency and the dressing was light and flavorful. The chicken was moist and tender after being cooked perfectly, making her meal a fabulous choice for a very warm evening.

For my dinner, I made up for the both of us. I ordered the Surf & Turf(Pic 5). The 8 oz filet mignon I had cooked medium rare. The spices used gave the meat a bold flavor and it was salted just right. The Lobster tail(or lobstah tail) was served with a side of warm drawn butter( or buttah if you prefer). Tell me, does it get any better than that??? My meal also included whipped potato and asparagus, which by the way, was perfect. You know how it can be a little stringy, yeah, this wasn't. I had Jenn bring me a glass of wine that would pair well with my meal. She brought me a beautiful red blend that was terrific(Pic 6).

For dessert, we decided on the Ricotta Cheese Donuts with Blueberry Sauce for dipping(Pic 7). The donuts were warm and had a slight crisp on the outside, but were fluffy and delicate on the inside. The blueberry sauce was freshly made and had that wild blueberry flavor. Dusted with powdered sugar, this dessert was sinfully perfect!!!

We were so glad to have made the trip to Hagan's Grill. The restaurant has a great atmosphere. Everyone there was super friendly and Jenn C did an outstanding job taking care of us. You could tell everyone worked together as a team and love their jobs. The food was enough to make us want to come back for more. My filet was one of the very best I've had in a long time. The menu is extensive and offers something for everyone. You should add them to your list, no...

Visited tonight 09/12/23. I ordered poutin and shrimp cocktail, for apps, wife order chips and a dipping sauce. She didnt say anything good nor bad about her app. so I didnt rate it in my review. My poutin, should be made with a brown gravy, fresh cheese curd, mozzerela is not the same, and what i got was clumpy cold brown semi liquid but more to the constistancy of a paste, Think Refried beans, and 3 small areas on the plate had what I assume was mozzerella. My wife ordered Chicken piccatta for her dinner. I asked my server instead of a seafood scampi, If it would be possible for a shrimp scampi, she said yes without asking the kitchen. which was a good sign the waitress knew ahead of time what the kitchen would and would not allow. So the food came out, I took one look at my shrimp scampi and decided against even trying to eat it. Scampi is suppose to be a creamy buttery sauce. This was a watery soup. and it looked dark like a broth almost but not like a buttery broth, but a chicken broth and like a powered stock that went dark after the boulin was added. Then my wife says you should try it babe. So i decide i would but before I could even take a bite, she took one of her meal, and she says pretty loud, its loaded with vinger. I ask her to take a small pc of it and hand me it on a fork. and I couldnt even take a bit cuase the smell of vinger was so strong. my first thought, they are covering up it with vinger cause it was turning. So i take a small bite of one of my shrimp. an so much lemon juice is directly on the shrimp. I think the same thing. I worked in resturants in my early 20s, I managed a pretty well known eatery in downtown portsmouth and with that being said, I know the tricks a kitchen will do to make sure they use all the stock so the waste or shrink is min.. So our waitress ask if we wish to take it to go, we both chime up no. They did take it off the bill. But I decided to pay full price. our bill was 60, After they removed our dinners, I paid 120. and we left. i ordered my dinner from another local resturant and our dinner was very good after. Decor and visual of the place, was nice. our server was good. But the food, I really hope your chef was not the one working tonight. Cause this will continue. an you may want to go hire a new one. or atleast a new cook on...

Terrible experience. I have been here many times and I always tell people how great it was. This time is was different. First off, the bartender was excellent, very personable and attentive. The entree was terrible. My friend and I had the special, Porterhouse and shrimp served with mashed potatoes and asparagus for $70. We both pictured a nice size Porterhouse being served like you would get at a steak house for that price. Not even close. It was thin like you would get at a diner for a steak and eggs breakfast. Thin, thin, thin. We both ordered medium rare, an impossible task with a steak that thin. It came out well done. Not a good steak. The other things were good. I have no idea how they could serve 2 of those steaks that thin for that price. Maybe it was one steak that they cut in half? I still think it would have been thin. The person next to me ordered the Venison special (Hagan's was out of their short rib, which this couple raved about). The guy who ordered it said it was horrible. The couple on the other side sent their risotto back, they hated it.

I will still go back to this restaurant because of the vibe and the food experiences that I have had previously, but was thoroughly disappointed in this visit. It was a Sunday night, head chef wasn't there, so I will choose my night's...