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Dock's Oyster House Restaurant Review: Step into one of Atlantic City’s oldest restaurants to find a dark wood interior and a raw bar heavily laden with a tempting array of East Coast oysters, chilled lobster, shrimp, clams and ceviches. Dock's is run by the fourth generation of Doughertys, which is the main reason for its success all these years. Among signature entrées, count on the crab meat au gratin and seafood fry. More sophisticated preparations include crispy wasabi tuna and pecan-crusted salmon. The classic “surf and turf” is called “beef and reef” here, and features a grilled six-ounce filet mignon side-by-side with a broiled cold water lobster tail. Lush in its simplicity is the crab meat sauté, on the menu since Dock’s doors opened in 1897. It is an elemental combination of jumbo lump crab meat, sautéed lightly with butter, shallots, garlic, lemon, parsley and chives. Save room for the homemade Joe’s cheese pie, a menu star for more than 30 years. A graham cracker crust holds a sweet cheese and whipped cream filling. The wine list is extensive and geared toward seafood pairings, but there are notable reds to accompany the rack of lamb or steak concessions to landlubbers.