Chesapeake and Maine set for March 7 opening

Dogfish Head is prepared to unveil its latest venture, the seafood and cocktail-themed restaurant, Chesapeake and Maine.

Dogfish founder Sam Calagione spent his summers in Maine, while Dogfish’s roots are in the Chesapeake Bay region. The new eatery offered an opportunity to merge the geographic and spiritual roots of Dogfish Head, Calagione said.

Located next to Dogfish’s flagship brewpub, Chesapeake and Maine has been in the works for more than two years; Calagione said the company spent more than $1 million to renovate the former Finbar into the new restaurant.

“It’s been a long gestation period, but we couldn’t be happier with where we are at,” Calagione said.

Some of Calagione’s best friends growing up are now working in the lobster and seafood businesses in Maine, and the chance to work with them was a unique opportunity, he said. Chesapeake and Maine will feature lobster and mussels from Maine and oysters from Maryland’s Eastern Shore.

The oysters will be served with a golden-beet cocktail sauce and Midas Touch mignonette, a condiment served with oysters but usually made with vinegar. Calagione said he was excited about the mignonette, which will incorporate Dogfish’s Midas Touch beer.

Menu highlights also include seacuterie, composed of crab cake, scotch eggs, lobster sausage, smoked bluefish rillettes, scallop chip and pickled seabeans; lobster poutine served with fries and cheese curds; and cornmeal crusted bluenose catfish served with sweet creamed corn succotash, crispy hushpuppies and ancho chili remoulade.

Calagione credited the creative menu to executive chef Kevin Downing and Greg Breneman, who procures the fresh seafood.

While Dogfish’s signature beers will play a role, the big focus will be on cocktails featuring Dogfish’s scratch-made spirits line. Calagione said Chesapeake and Maine would serve as the main stage of Dogfish’s artisanal spirits.

The cocktail menu includes a tarragon lemonade made with Analog vodka, a Bees Knees made with Whole Leaf gin, and the Dogfish Negroni made with Compelling gin. Additionally, three house-made, keg-conditioned cocktails will be served on tap alongside Dogfish Head beers.

OTTO Architects and Dogfish Head designed Chesapeake and Maine – initially open for dinner from 4 p.m. to 10 p.m. – to open with a door constructed to replicate a lobster trap. The interior features oyster shell chandeliers, round porthole windows and industrial brass-cage lighting fixtures.

Calagione gave credit for getting the restaurant ready to vice-president Steve McLaine. Dogfish’s founder said he was not nervous but excited for the opening of the new space. The venture is the result of hard work by the company’s staff, Calagione said.

“That’s what makes our company strong and distinct,” he said.

Chesapeake and Maine is located at 316 Rehoboth Ave., Rehoboth Beach.