Concept An unsolicited design concept by Zero Day Design. Not the official Dockside website. It takes no reservations, no catering orders and no payments. Theirs is docksideoconto.com.
The Dockside Breakwater Park, Oconto
A busy bar on an evening — people standing and seated along the counter under warm pendant lights, bottles ranked behind. Placeholder — not The Dockside

Signature event

Shrimp boil

Gulf shrimp, kielbasa and sweet corn boiled in front of you. Every Friday from four, or booked for your own party — on the patio or at your place.

This is the one thing The Dockside does that nobody else on this stretch of the bay does, and it is the clearest case for why the catering menu should not be a photograph. It is a Friday service and a bookable event at the same time, priced per head, and on their current site you would have to zoom into page four of a scan to find that out.

$18.95per person

Plus the “Boil Master” fee, which their menu names and never quantifies, and standard delivery and set-up fees, which it also does not state. Any figure above is a subtotal.

What is in it

  • Gulf shrimp
  • Kielbasa sausage
  • Sweet corn on the cob
  • Boiled in a proprietary blend of spices, in front of you
  • Rye bread and onion
  • Boiled baby reds
  • House-made coleslaw
  • Cocktail sauce
  • Drawn butter and lemon wedges
The Dockside kitchen — stainless steel surfaces with a rack of ladles and serving spoons hanging above the pass.

How it works

  • Available as a reserved event on premise, or offsite at a location of your choosing.
  • Reserved events exclude Friday evenings in season.
  • Can be presented family style on large serving tables, or plated individually.
  • Serving staff available on request.
  • Standard delivery and set-up fees apply — The Dockside does not publish what they are.
  • The $18.95 per person is not inclusive of the applicable “Boil Master” fee, which their menu names and never quantifies.
A river winding through low grassland toward forested hills, under a pale sky. Placeholder — not The Dockside
Replace with: the Oconto River where it meets the bay, or the Friday boil in progress

Two Fridays, and we did not pick one

Their homepage and their menu both advertise the shrimp boil every Friday from 4 until close. Their catering menu offers it as a reserved event excluding Friday evenings in season. Those are almost certainly two different things — the Friday service anyone can walk in for, and a private booking — but their site never says so, so we have not decided it for them.

Book the boil

On the patio, or at a location of your choosing. Serving staff on request.

920-835-5555

That number is The Dockside's own, and it is the only way they take a booking today — their website has no reservation form, no booking system and no ordering path. This concept deliberately does not add one. A speculative site that accepted a real reservation would be a problem for a real business, so nothing on this page collects anybody's details.

Questions about the concept go to hello@zerodaydesign.com — Zero Day Design, not The Dockside.