We love Frank’s Dockside in Lubec for lots of reasons, including the awesome views from tables inside and on the outside deck, all overlooking the ocean channel and Mullholland Lighthouse on Campobello Island. Chef Frank cooks in the smallest kitchen we’ve ever seen in a restaurant, while his wife, Wanda Corey, a Lubec native, keeps things flowing smoothly.

If you hope to have dinner here, you need to know that they close at 7 p.m. I really love the way so many guests stop near the entrance to speak to Frank, both coming and going. He usually has something funny to say, no matter how busy he is. This is a friendly place.

For our dinner, Linda and I sat at an inside table next to a large picture window. Above us on the wall was a photo of Wanda’s dad, licking a bowl of fish chowder, with these words: “It’s OK to lick your plate.” This is my kind of place.

It’s also a place that is dedicated to the town — the only restaurant open in the winter — and currently directing a portion of all seafood sales to a planned Lost Fishermen’s Memorial. Our personable and helpful 20-year-old server, Kelsea, has worked here since she was 14, along with her mom, a school teacher. Kelsea is headed to the University of Maine at Machias and hopes to return to Lubec to live. Her younger sister now works here, too. I loved the back of Kelsea’s t-shirt: “We rust before we burn out.” Could be my slogan.

Frank is creative, and there are always plenty of specials.

For dinner, I started with crab-stuffed mushrooms ($10), which were delicious, with crabmeat provided by our friend Priscilla Griffin in Edmunds (where we always pick up a container of crabmeat on our trips to and from Lubec). It is, quite simply, the freshest and best in Maine.

My entree, Seafood Cobain ($25), included shrimp, scallops and more of Griffin’s crabmeat, sauteed with spinach and topped with cooper cheese, then baked. “Yummy” doesn’t begin to describe it. Kelsea suggested dipping my crispy fries into the sauce — a great idea. And I got to lick the plate.

For dessert, we had a double rainbow: Right outside our window, a double rainbow appeared, running right into the channel and up onto the lawn in front of us. Everyone — guests and staff — rushed outside to take photos. It was an amazing finish for a wonderful dinner.

Later in the week, with my brother, Gordon, and his wife, Janet, we sat out on the deck for lunch, enjoying a sunny day. My fish sandwich ($14) was really tasty, and everyone loved Frank’s onion rings. Linda enjoyed her grilled chicken sandwich French fries.

When we are back there in August, the channel will be filled with seals. Very entertaining!


Frank’s Dockside has been open for six years now, and the food is as spectacular as the view. When we stepped out of the car in the lower lot, I noted that the deck was packed, even with a brusque breeze blowing. I thought, these people are hardy! But the view of Campobello Bridge and the ocean is worth a few goose bumps.

The lengthy dinner menu was filled with tempting choices. There are six styles of veal (Frank’s specialty), and many creative chicken dishes. Then you’ll see the chalkboard, which is also chock-full of appetizers and entrees. The hard part of coming to dinner here is making a choice.

Kelsea explained that everything is made fresh, nothing frozen. Frank cooks from his heart, and you can taste it in his food. Wanda says he just loves what he does, and it shows.

I tried the boneless buffalo chicken wings for my appetizer. The small order is a half-pound ($8). The sauce had a nice kick of heat. The wings come= with Frank’s housemade blue cheese dressing and celery, and the small order was big enough to split. I shared with George but still had leftovers. They were just as good reheated.

When you dine here, you don’t leave hungry. The portions are big. The menu describes the Eggplant Parmesan ($16) as “delicate and delightful.” It was indeed delicate and delightful in taste, but certainly not in size — this was a platter of food. It included a large portion of al dente pasta with Frank’s famous red sauce. It was great. I did notice I was not the only one to have leftovers. I am certain that the veal and chicken parmesan are equally as good.

Chef Frank and his staff probably can’t promise you a rainbow at the end of every meal, but they can promise great food.

Visit George’s website — georgesmithmaine.com — for book reviews, outdoor news and all Travelin’ Maine(rs) columns, found listed by town in the “Best of Maine” section.

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