Doc Schweibert & Son Visit Dock’s Oyster House
Child and adolescent psychiatrist Raymond H. Schweibert III, mending the minds of troubled youth since the 1970s, and his son Raymond C. Schweibert, Atlantic City Weekly associate editor since May 2008, visited the venerable Dock’s Oyster House on Wednesday night, Feb. 25.
The two had dined at the distinguished Knife and Fork almost exactly one month previously, and the senior Ray, possessive of a highly discerning gastronomic palate, gave it “Ray-ve” reviews. Informed that the same family — the Doughertys — have owned another esteemed establishment a bit north on Atlantic Avenue, Dock’s Oyster House, he exclaimed, “Then it’s Dock’s we must try on my next visit!”
That visit was Wednesday, and it began favorably with two perfectly made martinis served in glasses chilled before our eyes. A cheerful chap named Bob manned the piano at the end of the L-shaped bar, and when Bogie-fan dad requested “As Time Goes By” from Casablanca, Bob obliged and showed impressive proficiency tickling the keys.
Hostess Holly (pictured right, with Bob) — a former Miss Georgia in the departed Miss American Pageant — escorted us to our table in the immaculate, 60-seat dining room. This being an oyster house and we being subscribers to the “when in Rome” way of life, I had six raw oysters and dad had Oysters Rockefeller. An “oyster steward” will explain the varieties of raw oysters to those wondering the difference. Mine included two Cape May Salts (to support the local southern NJ economy), two Blue Points (from Long Island, NY) and two Watch Hills (Rhode Island). They all were fresh and fantastic, and dad enjoyed his Rockefeller (a New Orleans concoction made of oysters baked with spinach and cheese in a buttery sauce). After appetizers, I had the seared sea scallops in a seafood sauce ($27) and dad had his favorite entrée, pan sautéed crab cakes ($25). We were in seafood-lovers’ heaven!
Dock’s has been in the same location (2405 Atlantic Avenue, just west of Boardwalk Hall), and owned by the same family since 1897. Experience speaks volumes in the culinary field, and that most conclusively was the case in our visit to Dock’s.
