By land, by sea and even by air, locals and those from away go the distance to the end of Basin Point in South Harpswell to savor the experience that is The Dolphin Marina & Restaurant.

This summer marks my 30th year of driving down the now-familiar winding road for my fix of famous fish chowder, complemented with a cinnamon-sugar topped blueberry muffin. Just like the first time I set foot in the place, this wholesome meal warms my belly and puts me to rights like nothing else can.

Whether spooning up that chowder, enjoying a basket of fried seafood or sampling seared scallops kissed with beurre blanc sauce, in my mind, dining at The Dolphin epitomizes what Maine is all about. It has it all: the incredible view, the iconic Maine food and the sense of being brought into the bosom of a family restaurant — in this case the Saxton family, who, for 50 years, have been at the helm of The Dolphin.

Five decades ago, The Dolphin was the spot in Potts Harbor to get gas for the boat and pick up marine supplies. But then Virginia “Jean” Saxton had an idea to feed the hungry fisherman coming and going on a daily basis. She joined forces with her husband, Malcolm, to build a coffee shop.

This was a place where local folks could expect to have a cuppa and a substantial breakfast. For lunch, there was buttery fish chowder with big hunks of haddock made with the recipe that is used to this day. The availability of wild blueberries right there on the point inspired Jean to keep her customers in blueberry pancakes, jam, pies and fresh muffins bursting with the fruit Maine is well-known for. Soon Jean was trotting out her family recipes, whipping up daily specials and baking a plethora of homemade pies, cakes and traditional desserts including Grape-nuts custard.

In the summer of 1970, a young girl named Mimi came to waitress at The Dolphin and married into the family two years later. She and Bill — Jean and Malcolm’s son — went on to have three sons and a daughter, and then grandchildren. Over the years, Mimi and Bill took over more and more of the responsibility of running the place. Today, their daughter, Maureen Wilcox, and their sons Billy, Jeremy and Chris, and his wife, Maya, are all part of the business.

Now the matriarch of the family, Mimi is the glue and glitter of The Dolphin. Highly instrumental in bringing the business to its current level of success, Mimi’s personality can be compared to the sun sparkling on that astounding ocean view beyond the restaurant’s wide windows. She literally lights up the dining room as she glides table to table, chatting with repeat customers and those who are experiencing The Dolphin’s hospitality for the very first time.

Mimi delights in showing off the well-placed memorabilia from the original restaurant, as well as pointing out new additions, such as the back deck with its intimate cluster of tables and its cushy sofa. Keeping up with the times is important, but more precious are the family stories — and when you’re at The Dolphin, you’re considered part of that family.

Meanwhile, Chef Joseph Whitmore works behind the scenes with the kitchen staff, honoring the traditional recipes while also incorporating new dishes that may start as daily specials and eventually become menu standards.

Coming out of the kitchen are not only bowls of lobster stew and fish chowder, fried seafood and steamed lobster, but signature appetizers and entrees inspired by interactions with guests and what they want to eat. “Specials have become permanent menu items by popular demand,” said Mimi.

The Dolphin staff also pride themselves on sourcing as many local ingredients as possible, depending on the season and availability. Purveyors include Brown’s Trading Company, Native Maine Produce & Specialty Foods, Maine Shellfish Company and Casco Bay fishermen, as well as local farms.

These days, more than ever, a 50th anniversary is something to celebrate. Mimi credits the hard work of her family and all the restaurant’s loyal customers.

“Our family all has strong ties to the business and the land here, but what is truly unique are the strong connections our guests have to it,” Mimi said. “We love when they share their own memories about The Dolphin. To be a part of that is truly special. It’s great motivation to always do and be better.”

The Dolphin

Where: 515 Basin Point Road, Harpswell

Hours: Spring hours are Thursday-Sunday 11:30 a.m.-8:00 p.m.

FMI: Call 833-6000 to inquire about summer hours and Sunday brunch or follow them on Facebook.

RECIPES

Pan-seared scallops with beurre blanc

Serves 2-3

1 pound sea scallops, patted dry

1 tablespoon unsalted butter

1 tablespoon olive oil

Freshly ground sea salt and black pepper to taste

Remove side muscle from the scallops if they have them, then rinse with cold water and pat dry with a paper towel. Add the butter and oil to a large cast iron skillet placed over high heat. Generously salt and pepper the scallops. Once the butter/oil combo begins to smoke, gently add the scallops, making sure they are not touching. Sear scallops for 1 1/2 minutes on each side, not touching them at all while they’re searing. The scallops should have a nice golden crust on each side and be translucent in the center when done. At The Dolphin, these are served over sweet potato mash and sauteed spinach, then finished with beurre blanc sauce.

Beurre blanc sauce

1/2 cup beurre blanc reduction (see below)

1 tablespoon cream

1 pound cold butter

Salt to taste

In a small saucepan over medium heat, cook the reduction and cream together until thickened. Reduce heat to low and whisk in butter a little at a time and allow to melt before adding more. Add salt to taste and strain through a chinois or a sieve with very fine mesh.

Beurre blanc reduction

4 cups white wine

1 cup rice wine vinegar

1/4 cup chopped shallots

1/4 cup chopped fresh thyme

In a medium saucepan, simmer over medium heat until liquid is reduced to a thick syrupy consistency.

The Dolphin’s fish tacos

Serves 4.

1-1/2 pounds haddock, cut into bite-sized pieces

Tempura batter (Combine 1 cup flour, 1 tablespoon cornstarch, salt to taste, 1.5 cups seltzer or sparkling water)

Oil for frying

8 flour tortillas

8 slices cheddar cheese

Shredded romaine lettuce

Pico de gallo

Cilantro crema

Lime zest

Roll haddock in tempura batter and deep-fry in oil heated to 350 degrees until golden brown and crisp. Warm tortillas on a grill or in a skillet; place cheese slice and lettuce on each tortilla. Add haddock pieces and pico de gallo. Finish with cilantro crema, with a bit of lime zest. (See recipes below.)

Pico de gallo

Makes 4 cups.

4 cups diced tomatoes

1/2 cup chopped red onion

2 teaspoons chopped garlic

1 small jalapeno, seeded and chopped

1 tablespoon chopped fresh cilantro

2 tablespoons fresh-squeezed lime juice

1 tablespoon olive oil

Salt and pepper to taste

Combine all ingredients and season to taste.

Cilantro crema

Makes 1 cup.

1 cup sour cream

2 tablespoons heavy cream

1 tablespoon fresh-squeezed lime juice

1 tablespoon chopped fresh cilantro

Salt and pepper to taste

Combine all ingredients and season to taste.

Grape-nuts custard

Serves 6

4 cups (1 quart) milk

1 cup Grape-Nuts cereal

4 large eggs

1/2 cup sugar

2 teaspoons vanilla

Nutmeg

Whipped cream

Mix together milk, Grape-nuts and sugar in a glass bowl. Microwave until scalded. Slowly whisk in eggs and vanilla. Pour into a buttered 2-quart baking dish and dust with nutmeg. Place the casserole into a deep roasting pan. Place in the oven and pour water into the roasting pan, enough to reach halfway up the side of the casserole dish. Bake at 300 degrees for 45-60 minutes, until almost set in the center. It should jiggle slightly. Serve warm or chilled with whipped cream.