The Boston Globe called it "an oasis beaming bright off I-95" and "a haven to truckers for decades." The paper's talking about Dysart's Truckstop/Restaurant south of Bangor, Maine.
While the truckstop boasts 300 overnight parking spots, truck wash, tire service, scales, private showers, convenience store, towing, TV room, ATM and all the other services you'd expect at the state's largest truckstop, the restaurant is what it's known for.
Famous for serving "Maine" style home cooking since 1967, based on the recipes of the owners' grandmother, the restaurant uses Maine ingredients whenever possible, from beef to seafood to blueberries and maple syrup.
Truckers have their own dining room, with a fireplace, long wooden tables, and country music playing in the background.
The Globe visited with some truckers in the restaurant. Phil Haines tells the paper he's been stopping at Dysart's for 30 years and is especially fond of the split pea soup and the prime rib. Patti Davis, a new trucker who was on her first visit to Dysart's, enjoyed a deep-dish turkey pot pie for dinner, and Maine blueberry pancakes for breakfast.
You can get a "Roadmaster" 20-ounce sirloin steak, Yankee pot roast, lobster stew (when was the last time you saw lobster on a truckstop menu?), sandwiches on homemade bread, homemade corned beef hash with eggs and other mouth-watering specialties. And save room for the legendary desserts; Dysart's bakers go through three cases of apples a week making the apple pies.
It's home-style cooking that Dave Dysart, who died two years ago, had in mind when he opened the truckstop, according to the paper. His father had run a truckstop in Bangor for 30 years, but had never served food. Father and son found a cook who had worked at logging camps deep in the northern Maine woods and served up lumberjack food: pot road, meatloaf, beef stew, with homemade biscuits or bread with every meal. His wife turned out pies filled with apples, rhubarb, custard and more for dessert.
Edward Dysart's wife, Daisy, and her daughter-in-law, Irene, served as waitresses. Daisy also made her mark on the menu, with her baked beans, apple bread pudding and crisp, creamy coleslaw still a hit with truckers.
Dysart's is open 24 hours a day and is located at exit 44 off I-95 on the Coldbrook Road in Hermon, Maine. For more information, call (207) 942-4878, or visit www.dysarts.com.
While the truckstop boasts 300 overnight parking spots, truck wash, tire service, scales, private showers, convenience store, towing, TV room, ATM and all the other services you'd expect at the state's largest truckstop, the restaurant is what it's known for.
Famous for serving "Maine" style home cooking since 1967, based on the recipes of the owners' grandmother, the restaurant uses Maine ingredients whenever possible, from beef to seafood to blueberries and maple syrup.
Truckers have their own dining room, with a fireplace, long wooden tables, and country music playing in the background.
The Globe visited with some truckers in the restaurant. Phil Haines tells the paper he's been stopping at Dysart's for 30 years and is especially fond of the split pea soup and the prime rib. Patti Davis, a new trucker who was on her first visit to Dysart's, enjoyed a deep-dish turkey pot pie for dinner, and Maine blueberry pancakes for breakfast.
You can get a "Roadmaster" 20-ounce sirloin steak, Yankee pot roast, lobster stew (when was the last time you saw lobster on a truckstop menu?), sandwiches on homemade bread, homemade corned beef hash with eggs and other mouth-watering specialties. And save room for the legendary desserts; Dysart's bakers go through three cases of apples a week making the apple pies.
It's home-style cooking that Dave Dysart, who died two years ago, had in mind when he opened the truckstop, according to the paper. His father had run a truckstop in Bangor for 30 years, but had never served food. Father and son found a cook who had worked at logging camps deep in the northern Maine woods and served up lumberjack food: pot road, meatloaf, beef stew, with homemade biscuits or bread with every meal. His wife turned out pies filled with apples, rhubarb, custard and more for dessert.
Edward Dysart's wife, Daisy, and her daughter-in-law, Irene, served as waitresses. Daisy also made her mark on the menu, with her baked beans, apple bread pudding and crisp, creamy coleslaw still a hit with truckers.
Dysart's is open 24 hours a day and is located at exit 44 off I-95 on the Coldbrook Road in Hermon, Maine. For more information, call (207) 942-4878, or visit www.dysarts.com.
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