New England House Seafood and Sports Bar: New owners, same tried-and-true menu

WELLS, Maine — On one recent morning at the New England House Seafood & Sports Bar, employees got the dining room ready for customers, as flames roared in the nearby fireplace and music livened up the atmosphere on the sound system.

For customers who would walk in for a noontime meal in a short while, everything would look as it always had at the local eatery. The menu, the staff, the outdoor seating during warmer weather, the everybody-knows-your-name camaraderie – the restaurant may have new owners, but the rest is all still there.

For those new owners, business partners Ian Miller and Morey Highbarger, that consistency and familiarity at the restaurant at 124 Post Road are intentional.

Miller said he and Highbarger know not to tamper with what works. Things with the previous owners, Mike and Jodi DiNardo, had been working so well, he added, that taking over the reins at the restaurant was a simple “turnkey” affair.

“We’re just really excited to be able to take on this operation that Mike and Jodi built over the years,” Miller said. “It’s nice – a really great place. There’s a great team here. There’s a great customer base here.”

In time, there will be added features, Miller added. For the first time, the restaurant will offer gift cards, for example. Also, the restaurant will sell merchandise, such as shirts and hats, emblazoned with its name.

Miller said he and Highbarger officially bought the restaurant on Jan. 26, closed it for just a few days, and reopened it on Feb. 2.

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'Casual Maine dining' specializing in seafood

Both Miller and Highbarger have a long history in the restaurant industry, Miller said. The two also own Sea Salt Lobster Restaurant in Saco, as well as other businesses in the region.

As its name makes clear, the New England House Seafood & Bar specializes in seafood, which Miller and Highbarger purchase directly from fish-cutting houses and fishermen’s wharves. The restaurant also offers burgers, chicken dinners, and other dishes – all “casual Maine dining,” as Miller put it.

“We use high-quality ingredients, not any of the processed stuff,” Miller said. “We make all of our own sauces – you know, the tartar sauce, the honey mustard and barbecue, ranch, blue cheese, all that is very well-received by everyone.”

When asked what seems to be the customers’ favorite dish at the New England House, Miller mentions the seared haddock.

“That’s been a staple on the menu here for a long time,” Miller said. “It’s pan-seared, with garlic and butter and lemon. It’s simply done, but really good.”

According to Miller, though, a restaurant can have the best food around, but that would not be enough without a staff of friendly, familiar and dedicated employees. Miller raved about the kitchen crew and dining room and bar staffers that he inherited from the DiNardos.

“These guys do an amazing job,” Miller said. “In the hospitality world, you could prepare the best food in the world, but if your service is subpar, then that food is just kind of downgraded ... Being able to provide that service and guest relations to people is really nice.”

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This article originally appeared on Portsmouth Herald: New England House Seafood & Sports Bar: New owners, same menu