Dead Eye Dick’s has been feeding New Harbor since the 1940s, when Richard Dodge — the original Dead Eye Dick — opened the place, and it has survived every trend since by ignoring most of them. The Wronowski family has run it since 1986 with the same formula: fresh fish, a harbor view, and no gimmicks. The name alone would earn it a visit. The swordfish makes you stay.
What it’s like
The dining room is classic island — worn-in, comfortable, zero pretension — and the outdoor deck sits right above the water, close enough to read the names off the sterns. The menu leans hard on what the boats bring: signature swordfish, lobster dishes, homemade soups, and a raw bar that’s among the island’s most serious. Runner-up in the island’s 2025 lobster-roll voting, which around here counts as a heavyweight title fight.
The season runs May through September, lunch and dinner daily — this is a summer operation in the honest old style.
The move
The long lunch that becomes an early dinner. July and August prime hours get busy; a 2 p.m. arrival gets you the deck, the unhurried service, and the harbor at its glittery best. Scallop people: the sear here is done correctly — not rubbery, not overworked — and it’s the order regulars measure the kitchen by.
Make a New Harbor evening of it: mudslide at The Oar for the sunset, dinner here, and a taxi back to town feeling extremely pleased with your own planning.