Food YouTuber James Andrews went to The Nordic with one main question in mind: can a buffet that costs $145 really justify that kind of price, even when it offers unlimited lobster, snow crab, prime rib and other high-end dishes?
In his video review, Andrews described The Nordic as one of the most luxurious buffets in America, and also one of the most expensive. Located in Charlestown, Rhode Island, about three hours from New York City, the restaurant is not the kind of place most people wander into by accident.
It is a destination, and that is part of the appeal.
Andrews said he visited The Nordic in October 2025, then waited to release his review until the restaurant reopened for its 2026 season, since the buffet operates seasonally. That detail matters because The Nordic is not just a restaurant with a big price tag; it is a limited-time food experience that many diners plan around.
A Buffet In The Middle Of Nowhere
Andrews said he first learned about The Nordic through his friend Rusty, the same friend who once invited him to Rao’s, one of the most difficult restaurants in the country to access.
When Rusty suggested a trip to The Nordic, Andrews said the name sounded familiar but did not immediately stand out. That changed when he looked it up and saw the unlimited whole lobster and crab legs.
Getting there, however, was not simple. Andrews explained that The Nordic is in Rhode Island, but “pretty much in the middle of nowhere,” with little public transportation nearby and even the restaurant itself advising visitors not to rely on Uber because of how remote it is.
Rusty rented a car, picked up Andrews and another friend, and the group turned the meal into what Andrews called a “culinary road trip.” They skipped breakfast, drove northeast from New York, and arrived early enough to explore the grounds before the restaurant opened.
The setting surprised him. Even with rain coming down, Andrews said the property was beautiful and gave the meal a sense of occasion before anyone had even taken a bite.
According to Andrews, the restaurant’s history goes back to 1963, when the Persson family bought the property where The Nordic now operates. The site began as a summer vacation resort, and the restaurant grew out of the need to feed visiting guests.
Today, Andrews said, the family still runs the restaurant, which has become one of the most notable buffets in the country.
The First Plate Sets The Tone
Once inside, Andrews described The Nordic as large and cozy, with several dining areas and enough room to handle a good number of customers. Because he visited on a Sunday, reservations were required, but he said the group was able to move from a 2 p.m. reservation to the earlier 1 p.m. seating.
The buffet price included soda, coffee and tea, and Andrews started with ginger ale before walking through the buffet to see what was available.
His first impression was that The Nordic is not huge compared with some sprawling buffets, but it focuses more on quality than endless variety. There was a salad bar, appetizers, fresh fruit, and several seafood options, though Andrews said seafood was clearly the point of the place.
For his first plate, he intentionally avoided the lobster and crab because he was hungry and did not yet want to start wrestling with shells. Instead, he chose oysters, smoked salmon, a bacon-wrapped scallop, a stuffed mushroom, a lobster fritter and lobster bisque.
Andrews admitted that shellfish at a buffet can make him nervous because of the risk of an upset stomach, especially with a long ride back to New York. But he said that concern disappeared quickly because the quality was strong across the board.
The oysters stood out first. Andrews said they had been shucked moments before he took them, and the menu said they were harvested daily.
He also praised the lobster bisque, calling it creamy, warm and flavorful. The lobster fritter was another early highlight, especially because The Nordic recommends dipping it into the bisque.
That kind of detail is where the buffet starts to separate itself from cheaper all-you-can-eat restaurants. It is not just the amount of food; it is the sense that the kitchen has thought about how the items work together.
Whole Lobster, Snow Crab And The Work Of Eating
For his second round, Andrews went for the dishes that bring most people to The Nordic in the first place: lobster and snow crab.
He noted that while lobster can be found at some other buffets, not many offer whole lobsters in unlimited quantities. According to Andrews, The Nordic goes through thousands of pounds of lobster each day.
The snow crab came first, simply steamed and served with butter. Andrews said he does not particularly enjoy the work of breaking down crab and lobster, but the snow crab made the effort worthwhile.
He described it as tender and delicate, and said the butter was all it needed. In his view, crab is one of those foods that does not require much when it is prepared well.
The lobster created more of a challenge. Andrews said he is “completely hopeless” when it comes to breaking down a whole lobster, even though the restaurant gives diners a shell cracker.
Still, after struggling his way through it, he said the reward was worth it. The lobster was perfectly cooked, simple and delicious with butter.
That is one important point for anyone considering The Nordic. The food may be expensive, but it is not effortless. If someone does not enjoy cracking shells, pulling meat and getting messy, part of the restaurant’s main attraction may also feel like part of the work.
Prime Rib, Lobster Mac And A Very Messy Shirt
After lobster and crab, Andrews moved to the meat station, where he was especially interested in the prime rib.
He said the prime rib had a great pink color and looked mouthwatering before he even tasted it. After trying it, he called it tender and flavorful, and said that while it was not quite steakhouse-level, it was fantastic for a buffet.
The Nordic also offers filet mignon cooked to order, though Andrews said he never got around to trying it. That detail is almost funny, because at a normal buffet, skipping the filet might feel like a major missed opportunity. At The Nordic, there is so much lobster, crab and seafood that even filet can become an afterthought.
For another round, Andrews returned for more snow crab, another lobster fritter and lobster mac and cheese. He admitted pasta at a buffet is not always the smartest move, since it can fill you up quickly, but he said the lobster mac was worth it.
The pasta was cheesy and well cooked, and Andrews said the restaurant did not skimp on the lobster.
By that point, the meal had become messy. Andrews said The Nordic provides buckets at the table for shells and waste, and diners are given lobster bibs, but he chose not to wear his.
His shirt paid the price. He said he was glad he had not worn white.
That messiness is part of the honest review. This is not a polished fine-dining tasting menu, even though the price overlaps with fine dining. It is a hands-on feast where the value depends partly on how much seafood a person can eat and how willing they are to do the work.
Dessert, Service And The Final Verdict
After several seafood-heavy rounds, Andrews moved on to dessert. He ordered coffee, which was included in the buffet price, and then explored a dessert section that he said went all out.
The restaurant had a build-your-own sundae station, made-to-order desserts and several sweet options, but Andrews chose one of The Nordic’s milkshakes. He picked coffee flavor and described it as smooth, creamy and a good treat.
He also sampled carrot cake and what he believed was Snickers cheesecake, both of which he enjoyed. At the end of the meal, diners were given towelettes, which Andrews said were badly needed, joking that a shower might have been more appropriate.
Because reservations are paid in advance, Andrews said the bill already included a service charge, but it was only 10 percent, so the group left a $60 cash tip for their server.
That service was part of why he felt the meal worked. Andrews said the hospitality added to the atmosphere and made the restaurant feel more special, which matters when the cost is so high.
His final verdict was clear: The Nordic lived up to the hype.
Andrews called it one of the most impressive buffets he had ever visited, not because it was the biggest, but because it delivered on quality. He loved the lobster and crab, praised the prime rib, and singled out the lobster fritters as something he could have eaten in much larger quantity.
Still, he was direct about the limits of its value. At $145, The Nordic is not worth it for someone who does not eat lobster or crab, because those are the main reasons to go.
For seafood lovers, though, Andrews said it is a top-tier, destination-worthy buffet, made more memorable by its remote setting and relaxed grounds.
That seems like the fairest way to look at it. The Nordic is not just charging for dinner; it is charging for the trip, the setting, the unlimited lobster, the crab legs, the steak, the service and the feeling that the meal is a special event.
For someone who loves seafood and arrives hungry, Andrews’ review suggests the answer is yes, it can be worth it. For everyone else, $145 is a lot to pay just to find out they would rather not crack another lobster.
Ed spent his childhood in the backwoods of Maine, where harsh winters taught him the value of survival skills. With a background in bushcraft and off-grid living, Ed has honed his expertise in fire-making, hunting, and wild foraging. He writes from personal experience, sharing practical tips and hands-on techniques to thrive in any outdoor environment. Whether it’s primitive camping or full-scale survival, Ed’s advice is grounded in real-life challenges.
