REVIEW
A longtime favorite of ours, Beal’s is a no-frills lobster pound on a working Southwest Harbor pier. Beal’s seems a bit more “permanent” than we remember it from our initial visit decades ago, when it was more working lobster pier than restaurant.
Lots of lobsters!
The formerly basic-in-the-extreme menu has been fleshed out with all kinds of frippery, such as lobster grilled cheese and a lobster Nicoise salad. Perhaps “frippery” is unfair; maybe those things are fantastic. We have not yet tried them. They come as part of the upgrade package with Chef John Wight, formerly of Jordan Pond House, who started with Beal’s in 2014. Beef for the burgers is Maine-sourced, vegetables are locally grown.
Place your orders inside.
But as far as we’re concerned, we’ll always get some steamers, maybe a bowl of chowder, a lobster, and, if there’s still room, a wedge of blueberry pie. Dining is still at outside picnic tables. Beal’s is no secret, and you’ll be joined by many other travelling lobster hounds. The lobsters, which arrive with the shell pre-cracked, are unimpeachable. After lunch, go through the back doors and take a stroll on the pier (and try not to get in the dock workers’ way).
Pass through the back doors to enter a working pier.
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