Great night out trying cocktails and appetizers. Loved the Great Scotch and the Cafe Noir 2 was the best espresso martini I've ever had. Lobster BLT Bao buns were unique, calamari was amazing, and an off menu lobster mac n cheese blew my mind! The renovations and new menu make this a place I'll be coming back to for dinner soon.

We all really enjoyed our food! Creeds recently was renovated, and I think they did a great job. Feels much nicer than before, honestly! Apparently they also got a new chef and some menu items changed. Like the lobster bisque. A lot lighter than it used to be! But still delicious. Not pictured is the Crème brûlé, which is amazing.

I CAME for the MORELS and FIDDLEHEADS, STAYED for the SALMON..I'm a sucker for these Spring foraged treats, so this dish caught my eye while I browsed menus for a special dinner; BIG GLORY BAY SALMON fiddleheads, morel mushroom farro, gooseberries, tarvido, maple tarragon mustard It was a beautiful dish. I regret not taking a picture. Gooseberries are awesome. We were celebrating our 28th anniversary and I noted that while making the reservation. It was sweet that everyone there knew and offered good wishes. I didn't plan on reviewing, but the salmon was SO GOOD, I don't think I could eat in anywhere else ever again. Even my fish hating partner approved. He thoroughly enjoyed his well done filet with a side of the PeeWee potatoes. The generous portions left no room for dessert and I took home the remains of my dish. We're old and like an early dinner on Saturday. So this 4pm reservation was perfect for us. Yes the tables are small. It's an old stone building, but we practically had the place to our selves at this early hour.

I've been meaning to write another review for some time now. We love Creed's! From walking in the door and being greeted by a smiling face, you know the place is special. The service is always amazing and of course food is excellent. We started with the Lobster Bisque and Calamari. Both amazing, the calamari is cooked to perfection. For dinner the bone in ribeye is always done to perfection. We can't wait to come back. Thanks for a great evening!

There are any number of Seafood and Steak restaurants near KOP, but if you want to support the local guy, then Creed's should be your spot. If you live in the area, you've probably driven past it numerous times and thought, 'That place?', Creed's is that place. It's old-school fancy but not tie and jacket fancy. There are a lot of bottles on display and while the bar looks to be fun with all the usual characters, it's the private room where the fun begins. Tonight was one of that night. Private room with hand-drawn name tags at each seat beckoning you to your chair. I was seated on the right side may I say strategically. My diners to the left and to my right were of my acquaintance so I felt at home. The Cabernet Sauvignon, Oakdale was delicious. Oh did it hit the spot. So good and so smooth. Wow. I hijacked the cork on my way out to have a nice souvenir of tonight's dinner. Let's be real. The seafood and steaks here are top notch. How do I know when I don't eat meat? It doesn't take a rocket scientist to know what an empty plate looks like and there were plenty at our table. Whether it was the pork chop, destructed Beef Wellington, Salmon, or Ribeye. Each dish was hand-crafted to perfection. I watched as each bite set off a cavalcade of music notes with eyes closed and a titled head back. This scene was repeated throughout the night as each diner experienced their own nirvana at Creed's What does a vegan eat at a Steak and Seafood restaurant? Veggies. A lot of veggies. I ordered the following sides Roasted Wedge Potatoes Brussel Sprouts Roasted Mushrooms Grilled Asparagus No butter but with olive oil. 9/10 scrumptious. My critique is my own as I did not ask for garlic or pepper. I wish I had. I did bring my own vegan parmesan and openly grated it over my veggies as my fellow diners were in a state of utter bliss. Oh my. While I did not partake in desserts, they were as equally stunning. The ice cream dish next to me was like a siren calling me to take my spoon and partake. I resisted her sweet song and enjoyed more of the Oakdale Cabernet with Mike Creed's is a rarity these days with chain restaurants taking over like locusts in an Iowa cornfield, but do not let the location or the outside appearance fool you. The service, the food, and the ambiance in the private dining room set Creed's a part of the rest. In the sea of sameness, seek out Creed's for the local flavor and an independently run restaurant that knows how to do it right.

Creed's Seafood and Steaks, surrounded, as it is, by the Pennsylvania Turnpike, the Benjamin Franklin Highway and a busy local road, simultaneously affirms the notions that you never know where you'll find the good stuff and that you can't keep a good [restaurant] down. I don't suppose that the restaurant's early owners expected that they'd need to survive aggressive suburban sprawl, but their successors did, and so they have. What was first a home, and then, for decades, a "milk bar" (a sort of dairy-centric diner) was converted over time into a steak house, offering increasingly fine fare and service. The result, today's Creed's Seafood and Steaks, offers those things as part of an excellent menu prepared by Executive Chef John Talbot, who makes good use of high-quality provisions purchased from mostly-local suppliers, who, interestingly, are shouted out in a section of the restaurant's website entitled "They've Got Our Back" - something I don't believe I've ever seen done by a high-end establishment. Dinner was expensive. I paid $240 for two meals of oysters, clams, salad, crabcake, steak, and dessert, no wine. That's pricey, but Creed's delivered value: our food was marvelous, and our server, Sam, was not just good at his job, but by dint of prior experience as a chef was able to advise me as I wondered my way through the menu. Finally, a note about the steak: I've had good ones and I've sent some back (looking at you, Morton's), but ordering steak always strikes me as a bit lazy. I think of it as highly-priced comfort food, and I can't remember the last time I was surprised by a steak. Until I ate at Creed's. The meat was of superb quality and it was cooked to the proper temperature, but the remarkable thing about it was its crust. Not simply seared or charred, the steak seemed to have been basted with a rich, herbaceous sauce, then finished in a skillet, so that its crust didn't simply encase the medium-rare inside, but instead enhanced the flavor of every bite. That's a neat trick, and one worth paying for.

Creed's is nestled into what otherwise would appear to be in the midst of a concrete jungle. At the crossroads of the KoP Nell, Valley Forge, 76, 422, etc. Once inside you'll likely see a very lively happy hour crowd, and on this night Mr Creed chatting bellied up to the bar. The food is good. The calamari is decent but when the rings are uniformly coated and similar in size I sense frozen. Tuna seared rare appetizer is a safe bet. The Cioppino is chock full of fish, clams and seafood. I wish it was spicier or saltier but the broth is tomato based and enjoyable. The ribeye ordered by several at the table was collecting rave reviews. Cooking temperature looked perfect. It's a steakhouse so it us loud.