Dry Dock: Finding the Enduring Soul of Portland’s Old Port

Portland in a No Frills Eatery: Dry Dock and The Haddock

Portland’s Old Port is a maze of cobblestone streets and beautiful old brick buildings. It’s buzzing with energy, with new, trendy restaurants on every corner. But sometimes, you’re not looking for what’s new. You’re looking for what’s real. That’s what I was looking for when I found the Dry Dock Restaurant and Tavern.

It wasn’t flashy. The sign was simple, and the place had the comfortable, worn-in look of a spot that has been around for a long, long time. It felt honest. It wasn’t trying to be anything other than what it was, a classic waterfront spot for a good meal and a cold drink. It was exactly what I was in the mood for.

The feeling inside was just as genuine. It was a cozy, no frills kind of place, the kind of spot you can imagine fishermen and lawyers and everyone in between sharing a beer at the bar. I found out this place has been a Portland landmark since 1983. In a city where restaurants come and go, that’s a lifetime.

You can just feel the history. This place has watched the Old Port change and evolve around it, but it has stayed true to its roots. It’s not about trends or fancy presentations. The whole idea behind the Dry Dock seems to be about serving up classic, delicious Maine food in a place that feels like a real neighborhood tavern. It’s a survivor, a spot that has lasted because it’s good, it’s honest, and people know they can count on it.

I looked over the menu and saw all the classics. Lobster rolls, fried clams, chowder. But I wanted something simple, something that would let the freshness of the seafood really shine. I ordered the Broiled Haddock.

The plate that came out was a perfect example of what the Dry Dock is all about. It was a beautiful, big piece of flaky white haddock, broiled until it was just cooked through, with a simple topping of breadcrumbs and butter. It came with a baked potato and some coleslaw. No fancy swirls of sauce, no microgreens. Just a plate of good, honest food.

And it was perfect. The haddock was so fresh and sweet it tasted like it had just been pulled from the ocean. It flaked apart with just a touch of my fork. It was a simple dish with nowhere to hide, and it was a testament to the quality of the fish. It was the kind of meal that doesn’t need to shout to get your attention. It just quietly reminds you how good simple food can be when it’s done right.

Leaving the Dry Dock, I felt like I had found a little piece of the real Portland. In a city celebrated for its incredible food scene, places like this are the anchor. They’re the heart and soul, a connection to the city’s working waterfront past. It’s a place that’s not just serving food, it’s serving a piece of its history.

The Taste of Simple Done Right

That meal at the Dry Dock was so simple and so perfect that I knew I had to try it at home. It’s the kind of cooking I love most, where you just let good ingredients do all the talking.

So one evening, I went to the fish market and got a couple of beautiful, thick fillets of haddock. You have to get the freshest fish you can find for a dish like this, because there’s nothing for it to hide behind.

Back in my kitchen, the process couldn’t have been easier. I patted the fish dry and placed it in a baking dish. Then I squeezed the juice of half a lemon all over it and brushed it with some melted butter. A good sprinkle of salt and pepper, and it was ready for its topping. I mixed some panko breadcrumbs with a little paprika and more melted butter, then I generously sprinkled that mixture right over the top of the haddock fillets.

I moved the rack in my oven up close to the top and turned on the broiler. This part happens fast, so you can’t walk away. I slid the dish into the oven and watched it like a hawk. Within minutes, the fish was opaque and flaky, and the breadcrumb topping was golden brown and crispy. The smell was just fantastic, like a real New England kitchen.

I served it up with a baked potato, just like at the restaurant. It was so easy, so simple, but it tasted incredible. The fish was tender and sweet, the lemon gave it a little brightness, and the buttery breadcrumbs gave it the perfect crunchy top. It was the taste of the Dry Dock, a taste of honest, simple, wonderful food, right at my own dining table.

Chef’s Notes: Spicy Broiled Whitefish

• Broil at high heat for crisp finish – Positioning the rack 6 inches from the element ensures direct radiant heat. Most broilers reach 500–550°F, ideal for fast browning and flake-perfect texture.

• Dry fish before seasoning – Patting fillets dry removes surface moisture, helping spices adhere and preventing steaming. This step improves crust formation and reduces cook time by ~1 minute.

• Use smoked paprika for depth – Its smoky-sweet profile mimics grill flavor and balances cayenne’s heat. One teaspoon adds ~20 IU vitamin A and a subtle red hue.

• Dot with butter for browning – Chilled cubes melt slowly, creating golden edges and boosting richness. Two tablespoons add ~12g fat and help carry spice aromas.

• Watch closely after 5 minutes – Broilers vary in intensity. Rotate the pan halfway if needed to avoid uneven charring. Fish is done when it flakes easily and reaches 145°F internally.

• Rest briefly before serving – A 1–2 minute rest allows juices to redistribute, preventing dryness and enhancing flavor cohesion.

• Serve with acid for balance – Lemon wedges brighten the dish and cut through fat. Each wedge adds ~5mg vitamin C and enhances spice perception.

• Pair with simple sides – Garlic green beans, roasted potatoes, or a crisp salad complement the fish’s bold flavor without overpowering it.

FAQs: Spicy Broiled Whitefish

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