Family Tradition
Dock's Oyster House • 2405 Atlantic Avenue • 609-345-0092
by Sharon Harris-Zlotnick
Walking into Dock's Oyster House, the spirit of founder Harry Dougherty seems to actually gaze down on the restaurant from the large photograph of him and young son Joseph that hangs in the back of the dining room. The photo was taken about a century ago.
The Dougherty name is a familiar one in Atlantic City. The legendary eatery has served multiple generations of seashore customers. Founded in 1897 by Harry, Dock's was passed on to son Joseph and grandson Joseph Jr. Its current owner, great-grandson Frank, who sits at the helm of both Dock's and the new Knife & Fork with his wife Maureen, now operates it.
The Dougherty family lore describes Harry as a landowner who, on a whim, opened his restaurant in 1897 on the 1800 block of Atlantic Avenue. Since he owned property six blocks south, Harry Dougherty relocated his dining room to its present location in the 1920s.
Dock's acquired its liquor license in 1971. The site has undergone several renovations—most recently in 2000, when Dougherty expanded the raw bar area to 18 seats. The whole restaurant is decorated in dark wood to look like a traditional fish and oyster house.
A paper mache bulldog, wearing a "Mack" collar, is the oldest item hanging on the wall. It was a gift from the owner of Mack Trucks, one of Dougherty's best customers in the early days,
Dock's lives up to its name by featuring six to 12 types of oysters each day. "The menu and ambiance have evolved over the years," says Dougherty. "The original menu featured only fried oysters, but we have increased what we offer."
The restaurant changes what it serves for dinner every day, and prints a new menu to reflect what is available. Dougherty says, "We can't be stuck with an old menu of fish, and never keep fish more than three days. We are dedicated to seafood, and offer several different fish each day, in addition to two- to eight-pound lobsters and lobster tails weighing more than a pound."
Appetizers on both the raw bar and regular menu, priced from $4.50 to $15, include the staple clams, oysters and lobster. Many classic entree items, including crabmeat sauté, Dock's seafood fry and fried oysters, have remained on the menu since 1897. Platters include two sides and range from $19 to $59. All desserts are $6, and "Joe's Cheese Pie" is a longtime favorite.
The dining room seats 100, including a private alcove in the back that accommodates 10 for a private party. Dougherty says that groups of 30 to 40 may be easily segmented in the main dining room, and Dock's will open for afternoon affairs.
Reservations and all major credit cards are accepted. Free parking is available at the adjacent parking lot. Dinner is served daily from 5 p.m., and the entire restaurant is non-smoking. There is piano bar music nightly from 6 p.m. to 10 p.m.
[CHEF'S CORNER]
Pan-seared scallops with suated broccoli rabe, oven roasted tomatoes and yukon mashed potatoes
Ingredients:
5, 8oz. Sea Scallops
1 cup broccoli rabe
2 yukon potatoes
1 tomato, quartered
1 tsp. garlic
1/4 cup olive oil
Dash crushed red pepper
To Prepare:
Season tomatos with salt & pepper and a little olive oil and roast in a 350° oven for a half hour.
Boil potatoes until tender. Mash by hand or with mixer, adding butter and milk until desired creaminess. Blanch broccoli rabe in boiling water for approximately 10 seconds. Place in cold water to stop cooking process, drain. Coat a pan with olive oil and saute garlic and red pepper until golden brown. Add broccoli rabe and heat through (do not overcook) and season with salt and pepper.
Saute scallops in a smoking hot pan of olive oil, searing on both sides aprroximately 2 minutes until firm.
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