Twenty-five years ago this month, Anthony DeLuca and Mike Caiati opened Town Dock and it’s been a local favorite ever since. I had the pleasure of sitting down with Anthony who explained their long-ago vision: to offer a casual place with a beachy feel and an elevated pub-style menu where you could hang your hat and stay a while. While the nautical-themed restaurant is not on a dock but in downtown Rye, the pair thought the name fit.
I also moved to town twenty-five years ago, just a few months before Town Dock opened. There have been a lot of changes to the town since then, which is why it is so great to still be able to walk into familiar and warm eateries like Town Dock, where you can always count on seeing your neighbors and enjoying an old-fashioned meal.
The menu has something for everyone, including the kids, but for me, it is all about the fish tacos. My desert island meal is grilled fish tacos. I love Town Dock’s version with its amazing seasoning, crunchy cabbage, julienned radishes, and, of course, its secret sauce. I was a little heartbroken when they changed to Baja-style (fried), which are still delicious, but a little less healthy, so I sometimes order their shrimp tacos, which are also amazing.
While the menu has stayed tried and true — the Dock Burger, Fish & Chips — it changes with the seasons. Once September arrives, they shift from spring/summer fare, which includes a show-stopping lobster roll, to fall/winter comfort food. Every October, they celebrate Oktoberfest all month long with a variety of traditional German pub favorites — Jägerschnitzel, bratwurst, and potato pancakes, among them. I always stop by and enjoy the festivities on their back terrace, which, like the long wooden bar at the front of the restaurant, is a great place to hang out with friends.
Anthony graciously shared Town Dock’s lobster roll recipe, which is just the right mix of big chunks of lobster and not too much mayonnaise. It’s easy to assemble and ideal for a picnic, dinner on a boat, or glammed up, as they do at Town Dock, plated with the top half of the lobster, for a dinner party.
Make sure to top off your summer with a lobster roll at Town Dock.
Town Dock Lobster Rolls
Serves 6
Ingredients
Kosher salt
3 1¼-pound live lobsters
1 celery stalk, finely chopped
2 T. fresh lemon juice
1 T. fresh chives, chopped
2-3 T. mayonnaise
Freshly ground black pepper
6 New England-style, split-top hot dog buns
2 T. unsalted butter at room temperature Â
Directions
Pour water into a large pot to a depth of 1 inch. Bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8 to 10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.
