Conte’s 1894 Restaurant
Address: 148 South Main Street, Rockland, ME 04841
Latitude/Longitude: 44.098034, -69.110742
Web site: click here
Phone: None
Pricing: $$
Description:
Named by Coastal Living Magazine as one of the top ten best seafood dives in the country in 2014, Conte’s is not for everyone. We like to call it “adventure dining”. Think of if as a Seinfeld episode waiting to happen much like the infamous “Soup Nazi”. Send back your fish because it is not cooked right and the owner John Conte might just announce that the restaurant is now closed even if not all the diners have been served. For over 20 years, John has operated his restaurant in Rockland and is truly passionate about serving the freshest seafood one can buy. He has never advertised his restaurant and in fact does not even have a real sign out front for you to find his location. He just wants to serve fresh seafood, cooked the way he thinks it should be cooked.
John Conte comes from a family of fishmongers originating in Italy. In fact his family was involved in the Fulton Fish Market in New York City. After running several fish markets and restaurants for many years, John sold his business interests (kept the secret recipes) and headed to RocklandMaine where he opened his own restaurant to just cook the way he wants to. He has a strong local following and despite not seeking publicity has garnered national attention through the years. He was featured on Anthony Bourdain’s television show “No Reservations” in April of 2010, Coastal Living Magazine and DownEast magazines in 2013 and several articles through the years in the New York Times.
Conte’s is open daily – seven days a week all year round including major holidays unless he doesn’t fell like it. He has no phone. He has no sign. Generally his hours are 5 to 8pm. In the winter and quieter time of year you will want to get there 6 to 6:30 at the latest because he may close early if it is a slow night. He does not take credit cards – CASH ONLY.
From the Author: You order first before you enter the dining room. The night’s offerings are handwritten on sheets of butcher paper or a chalkboard half English/half Italian or pick the seafood you want and match it with your choice of sauces (Marinara, oil and garlic, Diablo). Entrees are good sized so sharing is okay. Once you order you will be taken to your table draped in our local newspapers for tablecloths and given the salad of the day (may be just tomatoes, may be a ¼ wedge of lettuce and veggies, may have pasta on the bottom) and bread. Entrees will come out served in odd dishes or pie pans. Wine is available (red or white) and the glass sizes are generous (about 1/3 to ½ a bottle for about $8/glass). Remember CASH ONLY.
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