Co-owners and brothers Kevin and Shawn Malone are part of the new generation of environmentally conscious restaurateurs. They turned a historic freight depot into a family oriented neighborhood pizzeria that serves delicious eats with mostly local, organically grown ingredients and great tasting microbrews.
The old entrance of the freight depot has been turned into an outside seating area, with enough tables to double the capacity of the somewhat cramped main restaurant floor. Inside is the restaurant is the famously hot wood oven (at 750 degrees) that gives the pizzas, calzones, appetizers and some deserts an advantage against most of the competitors. The day we ate there, the place was bustling with families and young singles.
For an appetizer, we ordered the Bubbly Spinach and Cheese Dip with toasted flatbread points.What made this dish original for us was the way it was flash cooked in the hot wood oven, which formed a tasty crust, yet left the inside creamy and runny. That is the way we like our dips. We also tried the refreshing Caesar Salad (our own personal taste runs to more dressing, which we felt the salad could have used). For the main course we sampled two pizzas, a large Smokey Blue and a kid’s size “nitrate free” Pepperoni. We always like it when institutions care about the health and well being of our families and children, so we applaud the Malone brothers.
The Dock is also one of the few establishments in the area that offers a vibrant night life. Thursday’s entertainment is a local acoustic guitarist while Friday night is set for a DJ and dancing from 10 PM – 2 AM. Even all you Karaoke fans can indulge on Saturday nights! If you’re looking for a casual, friendly and reasonably priced neighborhood restaurant, then you don’t want to miss The Dock at Lansdowne.
