cellticaoife's Profile
The Dip Net
Who are you who is tending bar? In talking the Dip Net up to friends from away who are renting a place in Martinsville said they had already gone down one evening when two lobstermen had brought in a huge amount of big crabs which were cooked up in the steamer and dumped in the middle of a lobster trap bar. The chef went around telling guests to help themselves and provided butter and cocktail sauce. All free. They said it reminded them of a southern crab boil in NC. They said they saw famous people there but would not reveal who. The radio is talking about Butter Poached Lobster with Risotto as the special for August. Lobster Month. I heard the chef is on the Food Network. Heading back this friday for oysters. aynne35 are you on the bar?
The Dip Net
Dip Net Hall of Fame. Friday night we decided to head to Port Clyde to the Dip Net. After reading many comments about the former tenants not having the lease renewed we were dubious. Lets face it the reputation of the Dip Net was anything goes. Half dressed waitrons, cooks drinking on the line and a non stop party. We waited about 10 minutes for half a picnic table. An oyster shucker offered us delicious fresh shucked oysters at no charge because we were hanging near his station. The jazz duo was playing in the center of the deck, and servers (dressed professionally) stepped over equipment to get food to tables. The executive chef of Linda Beans operations was bussing tables, dumping trash, cooking lobsters on the outside cooker and weaving between tables talking to customers. The bartender Ross was quick to offer us glasses of a really good white wine. Once seated, we ordered There was a wait for our food but well worth it. The plates were amazing. Pan seared scallops were huge with a tight balsamic reduction and for my husband, the Port Clyde Dawn. Lobster ravioli in a creamy sauce with lots of fresh lobster and maine shrimp meat. What struck me was the detail to presentation. the deck was full and people were waiting for tables but our plates still were garnished with edible orchids, and little edible flowers from the pots hanging on the dock. Chef Margaret cleared our table and told us that on any given shift she has a Culinary Institute of America, New England Culinary Institute and Le Cordon Bleu chef on the line. It shows. And it is fun and upbeat and Ross fills the wine glasses to the top. Thank you Linda Bean for not renewing the lease.
