The new Dry Dock (website, instagram) restaurant is scheduled to open for business next Saturday, July 26th.
A fixture on the Portland waterfront since it first launched in 1983, the restaurant had remained dormant since 2018. A new team comprised of Luke Holden, Ben Conniff, Bryan Holden—co-owners of Luke’s Lobster—leased the building last fall and with general manager Matt Ginn have renovated and expanded the restaurant to ready it to reopen to the public.
An addition was added to the building to house a new kitchen and the outdoor decks were expanded and can now seat 155. The move of the kitchen from the main building has opened up the two-story dining room which can now seat 145 people with bars on both floors.
Billed as a seafood tavern, the menu (see their website for the full menu) will include classic Maine coast dishes like broiled haddock, chowder, a lobster dinner, crab and lobster rolls and steamed clams. Raw bar options will include oysters, lobster tails, crab, ceviche and tuna crudo.
The kitchen is being led by chef Mike Carney who joins the Dry Dock team from Evo where he and Ginn previously worked together. Ginn was longtime executive chef of the Prentice Hospitality Group before taking the opportunity to lead the relaunch of the Dry Dock as its general manager.
Dry Dock is located at 84 Commercial Street. It will be open 11 am – 10 pm daily and initially operate on a walk-in only basis.