Dry Dock sits at the head of Maine Wharf on Portland's working waterfront, inside the 1920s Randall & McAllister building, with a view of Casco Bay's fishing fleet. It's been an Old Port fixture for decades; after a stretch of closure, the space was renovated and reopened under the Luke's Lobster team — their first restaurant operated outside the traditional Luke's brand.
General manager Matt Ginn has cooked at L'Espalier, Radius, Harvest, and Five Fifty-Five, and later opened Evo Kitchen + Bar before overseeing Chebeague Island Inn. Executive chef Mike Carney trained at Le Cordon Bleu, came up through Catalyst Restaurant, and worked alongside Ginn at Evo before joining Dry Dock.
The menu runs from a full raw bar and seafood towers to classic fish and chips, backed by a full bar and outdoor deck seating that puts the harbor front and center. Mussels have developed a following as a standout order.
Regulars point to the seafood quality and the harbor view as the draw, with the location itself part of what people feel they're paying for.
General manager Matt Ginn has cooked at L'Espalier, Radius, Harvest, and Five Fifty-Five, and later opened Evo Kitchen + Bar before overseeing Chebeague Island Inn. Executive chef Mike Carney trained at Le Cordon Bleu, came up through Catalyst Restaurant, and worked alongside Ginn at Evo before joining Dry Dock.
The menu runs from a full raw bar and seafood towers to classic fish and chips, backed by a full bar and outdoor deck seating that puts the harbor front and center. Mussels have developed a following as a standout order.
Regulars point to the seafood quality and the harbor view as the draw, with the location itself part of what people feel they're paying for.