DiMillo's On the Water

DiMillo's sits on an actual decommissioned car ferry moored in Portland's working harbor, and the novelty never wears thin. The kitchen turns out honest seafood: lobster rolls, steamed clams, haddock, mussels. Dan DiMillo still works the room, stopping by tables to chat. It's the kind of place where the view and the quirk matter as much as what's on the plate.

• Dine aboard an actual decommissioned ferry.
• Bacon-wrapped scallops with maple glaze.
• Owner Dan visits tables regularly.
• Excellent harbor views and unique setting.

Start with bacon-wrapped scallops, crisp and tender beneath a maple glaze. The lobster roll is solid, and mussels come well-prepared. Haddock is fresh and reliable. Roasted brussels sprouts with buttery cream sauce pair well. Don't skip the blueberry crisp or mud pie for dessert.

You're dining inside a former car ferry, so the room has genuine maritime bones: wood, brass fixtures, portholes. It's rich without being stuffy. Moderate noise, especially at the bar.

Bacon-wrapped scallops glazed with maple syrup are the standout. The kitchen handles seafood competently, though a few guests have noted gritty clams and inconsistent sides. Desserts land well, especially the blueberry crisp. Parking requires validation (ask your server) and isn't free, but it's part of the Portland waterfront deal.

Guests praise the novelty of eating aboard a working vessel and the owner's personal attention to their meal. One recent visitor called the bacon-wrapped scallops 'absolutely delicious' with that maple glaze. Service consistently earns five stars. The blueberry crisp and mud pie disappear quickly.