The Dockside Restaurant Port Urbanna

If you are in town for Urbanna’s Oyster Festival or a local foodie fan, this place is for you. The staff are not only friendly, but they boast one of the best atmospheres in town with local talent strumming their guitars to the beat of your forks and spoons. Cheers to this entire menu and everything sounds as delicious as I bet it really it. Beings that this was my first encounter with Dockside, I was quite unsure as to what to order– there were so many great seafood favorites, what shall I choose? I stuck with my Oyster Po Boy and BlueMoon to counter my food cravings and it did not disappoint. Not only this particular day did I enjoy a great meal, but one of my favorite bands was in town to play. So, entertainment that evening was on point. If you are looking for one excellent po boy, stop on in and say hello. The locals are friendly and you will be sure to find a dish to please.

We returned a week after our first visit and once again had a great evening. We ordered the special, flounder in parchment, and shrimp & grits. The flounder was outstanding and the shrimp & grits with the addition of sausage in the grits were just plain fantastic comfort food! The chef brought us his jalapeño poppers as a treat — the jalapeños were stuffed with crab and cream cheese and were tasty!

On the premises of «All Fired Up» (no longer in business) we found The Dockside Restaurant at noontime today after crossing over by boat from Irvington, Virginia. They provide docking space for several boats immediately adjacent to the restaurant which is great, and after tying up we headed in to see what he had created. What we found was quite pleasantly surprising.
The Executive Chef/​Owner, Robert Iaccarino, worked for 12 years under Paul Prudhomme in New Orleans and the results of his kitchen work today were splendid. Our beverage order was taken first, and the «spicy bloody Mary» I ordered was exactly that — served in a huge glass, with simple celery and olive garnish and a generous treatment of spices.
We ordered chicken wings for starters, with Old Bay seasoning, and they came out absolutely right. Crisp on the outside, but retaining some moistness once you bit into them. this was served with a nice blue cheese dip and some celery.
For our «plato principal» we uniformly chose the Po’ Boy Flounder sandwich and you cannot believe how impressive that turned out to be. Great bread, lettuce, tomato, and a generous — very generous — serving of fried flounder, which was perfectly turned out. Cocktail and Tartar sauce plus catsup were provided and we dug in.
I wish Chef Robert the best as he moves forward with his operation — we need him in this lovely area we all live in.