2013-05-03 / Business

The Local Dish

Bartley’s Dockside
By Jason Morneau
Special Contributor


Bartley’s Haddock Reuben served with side of French fries. Two of its tender flaky breaded fried haddock fillets sit atop a thick piece of toasted marble rye bread with coleslaw, tartar sauce and melted Swiss cheese. ( 
Jason Morneau photo) Bartley’s Haddock Reuben served with side of French fries. Two of its tender flaky breaded fried haddock fillets sit atop a thick piece of toasted marble rye bread with coleslaw, tartar sauce and melted Swiss cheese. ( Jason Morneau photo) The Local Dish is a feature in the Post and its sister papers, the Courier, Sentry and Leader. Every week it will feature a different restaurant in each of our coverage areas.

How long have you been in business? 35 years

What’s your menu like? Bartley’s menu is a traditional American style selection of starters, soups and entrees that focuses on fresh local seafood dishes, but still has all your classic landlubber favorites such as burgers and prime rib.

What’s one of your most popular dish? Haddock reuben served with side of French fries.

Hours/location?

4 Western Ave., Kennebunk.

Check in seasonally for hours as it tends to change because as the sign above the door says, its hours are “Damn few in the winter and bloody all of them in the summer.” What do you pride yourself in as a local food spot?

We pledge to use the finest ingredients available so that we may present a quality product to our customers.

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