Cold beer. Fresh catch. Wobbly stools. Pull one up.
Ahoy. Name's Walt. I've been fishing these waters for forty years, and running this bar for twenty.
I'll keep it short, since my knees don't like standing. We got cheap beer. We got seafood that was swimming this morning. And we got a jukebox that only plays about six songs, all of them good.
That's the whole pitch. Come on in.
Years of cold drinks and hot plates at the end of this wharf. Long before Walt, this shack was pouring for hungry sailors coming off the boats. It still is.
THE GRUB
A pail of fried calamari, rings and tentacles both, with lemon and our spicy dipping sauce. Built for sharing. Nobody shares.
The one everybody orders first.
03 LOW TIDE CHOWDER$9 CUP / $14 BOWLClams, haddock and potatoes in a thick cream broth, with oyster crackers on the side. The recipe has been passed down behind this bar for longer than anyone can remember. 
04 SHRIMP ON A STICK$14Crumbed shrimp skewers off the fryer, over a pile of shoestring fries. 
Everything here comes off a local boat or out of our own fryer. Usually both.
HAPPY HOURcheers!
6PM The best three hours of the day. Ask any sailor. The boats are in, the fryer's hot and the cooler's full.
CHEAP CANS
Whatever's coldest in the cooler. Cracked open, handed over, no glass required.
MAINE DRAFTS
Every local tap on the wall, two bucks lighter. Ask Walt what came in fresh this week.
FRITTERS
Yesterday's News, wrapped in newsprint and fried golden. Order two. You'll want two.
WHAT'S GOING ON
TRIVIA TUESDAYS
Win a bucket of beer. Lose with dignity.
FRIDAY FISH FRY
All-you-can-eat haddock till we run out, or you give up.
OPEN MIC SUNDAYS
Sea shanties welcome. Encouraged, even. Karaoke ballads, less so.
Bringing a trivia team or a crew for the fish fry? Save yourselves a table.
BOOK A TABLE