Originally published in The Weekly Packet, June 13, 2019
Buck’s Harbor Market & Restaurant set to open next week
Renovations made for ‘complete overhaul’
Buck’s Harbor Market & Restaurant’s general manager, Jonathan Chase, and assistant manager, Jo Andrews, look forward to re-opening after major renovation work.
by Anne Berleant
First opened in 1906 as Ray Gray’s Ice Cream Parlor, with a pool hall upstairs, Buck’s Harbor Market and Restaurant is in the midst of completing a major renovation. But the burning question posed by visitors to its Facebook page and to its premises is “When are you opening?”
Assistant manager Jo Andrews has a near-definite answer. The market side will open Tuesday, June 18, “if all goes well with the new cash register,” with the restaurant tentatively seating diners starting Friday, June 21 “if all goes well with the employees dress rehearsal the night before.”
Once open, shoppers, diners and staff will find a very new-looking inside. New floors, new beverage and kitchen coolers, new equipment and kitchen cabinets, new and renovated bathrooms, and even new pots and pans. Plus air conditioning has been installed in the market and restaurant.
Owners Fred and Patty Green had wanted to “freshen the place up,” Andrews said, but the renovations encompass far more than a fresh coat of paint—although that has been done, too. “It’s a complete overhaul, from a brand new roof to a brand new basement and everything in between.”
The overhaul also included “a lot of little things to make it nicer for everyone to work in,” Andrews said, like non-skid flooring and a #10 can opener for an easier time with commercial size cans.
“I love it. It’s bright, clean, light, and new,” said baker Jeanine Slagle.
The market also plans to carry new provisions, including local products from Strong Brewing Co., and Pugnuts Ice Cream, while general manager Jonathan Chase is widening the restaurant’s wine list, with Bartlett Maine Estate Winery of Gouldsboro as one addition.
The new wine labels will have new wine coolers to live in for controlled storage and rotation.
“I’m looking forward to it,” Chase said of opening the revamped market and restaurant.
However, one thing that hasn’t changed is the building’s structure and exterior, keeping the same footprint it’s had for over a century.
“It’s gone through many transformations for many years,” Andrews said. “It’s a tired old building. It either needed to be replaced or go through extensive renovations.”