Dry Dock, a landmark seafood restaurant on the Portland waterfront, is set to reopen Saturday, July 26.

The Luke’s Lobster ownership team leased the building at 84 Commercial St. last fall, and have spent the months since renovating and expanding the restaurant. The group also recruited acclaimed local chef Matt Ginn — former executive chef for Prentice Hospitality Group, which includes properties such as Evo Kitchen + Bar, Chebeague Island Inn and The Good Table in Cape Elizabeth — to serve as general manager.

Dry Dock had been a local institution for 35 years before closing in 2018. The new team’s renovations include more than doubling the size of the outdoor decks to allow seating for up to 160 customers outside, and replacing rear brick walls with floor-to-ceiling windows for sweeping waterfront views. Work also included an additional structure that now houses the kitchen, bathrooms and storage, freeing up space so the team could expand indoor seating as well.

The restaurant features two custom-built bars, hand-crafted furniture, wood paneling and restored millwork, all designed and built by Luke’s team of in-house craftsmen at the company’s wood and fabrication shop in Saco.

“There are so many iconic elements of the Dry Dock building, and we put a lot of emphasis on restoring those while making thoughtful updates to stay true to the seafood tavern aesthetic for which it was known and loved,” Bryan Holden, President of Luke’s Lobster, said in a press release. Dry Dock is the Luke’s Lobster team’s first concept separate from the Luke’s brand.

Dry Dock’s opening menu features dishes like Broiled Haddock with Ritz Crust, a blackened fish sandwich — a nod to the former Dry Dock menu — fried oyster sliders and a “Catch of the Day” special. The restaurant’s extensive raw bar highlights local oysters, lobster tails, crab claws, shrimp cocktail and rotating ceviche selections.

Ginn called Dry Dock the team’s “love letter to Maine’s working waterfront.” His colleague, Mike Carney, former executive chef at Evo, will be Dry Dock’s executive chef.

Dry Dock will be open seven days a week from 11 a.m. to 10 p.m., taking walk-ins only this summer.