The chefs at Pine Lodge Steakhouse are committed to honoring the traditional home crab soup recipe that Kathy Kessler made for years at home. Kathy relinquished the creamy crab soup recipe to the restaurant she started in 2004 with her husband Jonathan, because it always won raves whenever she served it! The massive chunks of lump blue crab meat is where it all starts! The soup is slow cooked with fresh selected ingredient and blended with our secret combination of herbs and spices. Married with with a rich velvety cream base then filled with lump blue crab meat. Add just a hint of sweet sherry at the end and the best Cream of Crab soup is now legendary!!, Our customers come back from all over just to enjoy the soup so be careful it has proven addicting. The carb soup is an outstanding appetizer whether for lunch served from 11:00 daily or with a dinner entree like the outstanding NY Strip steak cut fresh every day! We pride ourselves on delivering outstanding products for our patrons.
