The Puddle Dock Restaurant
Inside the Dunaway Store building at Strawbery Banke Museum in Portsmouth, The Puddle Dock Restaurant (66 Marcy St., Portsmouth, 373-8192, thepuddledock.com) is a spot rich in local history and tradition. From the building itself to its menu, The Puddle Dock is known for its “modern colonial” concept, featuring traditional American or British dishes with unique twists from veteran chef Derek Clough. According to owner Ryan Lent, the eatery’s name is an homage to the Puddle Dock neighborhood, as it was once known within Portsmouth’s South End. Although it’s on Strawberry Banke’s grounds, the restaurant is open to the public and has ample parking directly outside the building. Dinner is currently being served from Wednesday to Sunday, but Lent said the plan going forward is to eventually expand to offering lunch and dinner seven days a week. The Scene recently caught up with Lent to talk about the Puddle Dock’s unique tribute to colonial history on the Seacoast and what you can expect when you visit.
How long has The Puddle Dock Restaurant been around?
Wednesday, July 7, was our grand opening with the governor.
What makes The Puddle Dock Restaurant unique?
When I first heard that this space was available, I thought of a modern colonial concept that would sort of match what people were coming to this area for. … What’s interesting about colonial food is that a lot of it is still used now, but at the time, it was just what people had that was available. A lot of times, we’re trying to get out of the way of the food and just let the dishes kind of speak for themselves. With our campfire mussels, for example, the formula is very basic. We cook them in a flat cast iron skillet with lemon and garlic butter. … Our Yorkshire pudding is another good example of a dish that we’ve modernized a little bit.
What is your favorite thing on your menu?
There are a couple of things. The hamburg steak and gravy, which is prime beef on a piece of cheddar grilled toast, and then it’s topped with mushroom gravy and a sunny side up egg. It’s definitely a burger that you need to eat with a fork and knife. … Our Portsmouth chowder is also something that I think, once chowder festivals start to come back, will win awards. For desserts, the cinnamon rum bread pudding and the strawberry shortcake are both really good.
What is something everyone should try?
Besides the Portsmouth chowder, I think you have to try our chicken pot pie. Pot pie in and of itself is definitely a staple, but ours has a cornmeal crust that just adds something you haven’t experienced before.
What celebrity would you like to have seen eating at The Puddle Dock Restaurant?
On a personal level, getting to meet either Freddie Mercury or Chris Farley and buying them a drink would have been fantastic. … Growing up, I was also a big fan of Julia Child. Our chef has actually had the honor of cooking for one or two of her birthdays.
What is an essential skill to running a restaurant?
I think you have to understand what you’re doing, why you’re doing it and who you’re doing it for. Everything is for our guests — we’re not here to treat ourselves, we’re here to treat them. I think if everyone has that overall mindset, then you’ll end up with great food and excellent service.
What is your favorite thing about being on the Seacoast?
I was born and raised in Portsmouth, and I live in Rye now. I’ve been here my entire life save for about two years, and there is no more exciting place to be. … [The Seacoast] offers a lot of both what big cities and small towns do, and I absolutely love that. It’s a great combination. — Matt Ingersoll
Photo Credit: The Puddle Dock Restaurant.
