Monday, April 21, 2014
By SHONNA MILLIKEN HUMPHREY
Joseph's By the Sea has been on my list for most of the year, but plans got delayed, summer slipped quickly into autumn, and now it is undeniably winter. That noted, there is magic in Maine's off-season too. Gray skies replace blue, cold surf turns frigid, and an introspective spirit prompts us to reflect on Maine's (food) culture of extremes.
Joseph’s By the Sea in Old Orchard Beach is open Thursday to Saturday, and also for brunch on Sundays.
John Ewing/Staff Photographer
JOSEPH'S BY THE SEA, 55 West Grand Ave., Old Orchard Beach. 934-5044; josephsbythesea.com
HOURS: 5 p.m. to close Thursday to Saturday. Sunday brunch, 7:30 a.m. to noon
PRICE RANGE: $6 to $32, with most dinner entrees in the $25 range. Brunch offerings in the $10 range.
BAR: Full bar, includes special coffee and espresso spirits
CREDIT CARDS: All major
KIDS: Children's menu
BOTTOM LINE: Joseph's By the Sea offers a nostalgic dining experience, especially in the off-season. It is banquet and wedding reception food, but it is banquet and wedding reception food done well. The staff is friendly, and if you are looking for a night (or brunch) that's just off the beaten food trail, try Joseph's. The ride through Old Orchard Beach in the off-season is fun, and I suggest ordering from Joseph's long list of signature, warm espresso cocktails.
Ratings follow this scale and take into consideration food, atmosphere, service and value:
*Poor **Fair ***Good ****Excellent *****Extraordinary.
The Maine Sunday Telegram visits an establishment twice if the first dining experience was unsatisfactory. The reviewer dines anonymously.
Old Orchard Beach is a town of extremes, and while I love the frenetic energy of the summer boardwalk, the tattoos, the short-shorts and the wafting scent of sunscreen and pizza grease, I also appreciate the town's winter sensibilities.
Driving to West Grand Avenue at 6:30 p.m. on an already obsidian Friday and passing the shuttered pier, the skeletal and eerie carnival midway rides, and the single pizza vendor greeting the lone walk-up customer, the experience felt otherworldly and disjointed, like a spooky locals-only secret.
As if on cue, there is Joseph's By the Sea. In peak season, I imagine Joseph's parking lot filled to the limits with vacationers wanting sit-down seafood with an ocean view or brides and moms-to-be hosting celebrations. In the off-season, Joseph's is a place to go where nobody might think to look.
My friend and I sat at one of three occupied tables, and although a little conspicuous at first, we settled ourselves nicely for the experience. Eavesdropping on the couple near us, we overheard a distraught "I never meant for this to happen," and decided that phrase has just one meaning. In the off-season, Joseph's is the kind of place to go when you must deliver those words.
The sound of the surf resonated from just past the dune grass, and, if the days were longer, I could have watched that surf from the floor-to-ceiling windows that line Joseph's dining rooms.
The dining space itself is cavernous but separated into distinct and manageable sections. While the main dining area's decor is butter-toned and adorned with beach hotel-style ephemera (think brass-framed watercolors), there is also a very modern bar with electric blue walls, as well as another ultra-chic section outfitted in retro chrome-accented tables and an impressive stone wall.
I imagined breakfast at those kitchen-style tables, and made a mental note to return some weekend morning for what I suspect is an exquisite morning view.
In addition to a restaurant, Joseph's is a reception space and banquet hall. The dinner tables, set in white, offer spotless and heavily weighted cutlery. The bread basket napkin is folded artfully, and one of the two varieties of perfectly scooped butter balls is an olive compound that I could have eaten like pudding. Plenty of free parking, a welcoming staff, flickering shaded table lamps and, when gauged on a banquet hall standard, tasty food.
What does "banquet hall standard" mean? I mean that the while the menu reads like literature, complete with accent aigu aplenty, the delivery feels like dishes that are meant to serve (and please) a crowd. At least, this was my experience at Joseph's.
We skipped the pasta maison ($24) with "Maine shrimp, scallops, salmon, mussels and sun-dried tomatoes over angel hair pasta with garlic, herbs and cream" -- but doesn't it sound lovely? Same for Acadian stew ($24) with a "seafood, andouille sausage and chicken in a spicy tomato broth."
The roast black angus sirloin ($22) was cooked pink as requested and laid in an attractive deck of thin slices with portobello mushrooms and hearty stout au jus. The seared scallops ($27) were also tasty with flecks of bacon, apple pieces and the tang of seasonal cider. As with any group-focused serving, the plate was dressed with the textbook portion of wild rice, julienned carrots and a parsley garnish.
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