By Jim Kanak | SeaCoastOnline.com | Feb. 21, 2008

Myles and Dick Henry celebrated the 25th anniversary of their taking over the Maine Diner on Tuesday. Now, it's a familiar sight to see lines of people waiting to get into the iconic Wells restaurant, especially during the height of the summer season, when the lines seem to be there all day. Annually, the Henry's serve more than 300,000 customers, a testament to the diner's popularity. It's also testimony to the hard work of the Henry's and their staff.

"The day we opened [on Feb. 19, 1983], we had $1,400 in the bank," Myles Henry said. "That's what we spend now on seafood alone each day in season. We served 42 people on the first day and took in $42. Day two receipts jumped to $100. We didn't draw a paycheck for a long time. Basically, we lived, ate and slept this business."

Myles was working in management for General Mills in the Red Lobster restaurant chain in 1982. That's when he heard that the Maine Diner was for sale. "I was planning a vacation in August and my dad mentioned that the diner was for sale," Myles said. "Dick was teaching school in Florida and my brother Bruce was working at a local restaurant. They were both interested."

So the four Henry's took a look at the property, raised some money, and bought the place. "The restaurant had closed in early January, 1983," Myles said. "My brothers and I moved into the house next door with our wives. We cleaned 16 to 18 hours a day and opened on Feb. 19."

The restaurant quickly moved to serving three meals a day and has continued since.

The key, Myles said, is that everything is homemade. "We make everything from scratch," he said. "We are what comfort food is. That's what we do. We have an extremely friendly environment and offer great service."

Myles noted that things really started to pick up for the diner in 1990, but that the pivotal year was in 1993. "Everything just jelled," he said. "We got 'known.' Local people were becoming regulars and seasonal people were becoming regulars also. Some television stations started to take note."

Then, in 1997, the Today Show came calling.

"We were asked to be on the Today Show, as guests of [restaurant critics] Jane and Michael Stern," Myles said. "They were asked to bring restaurants that represented three different regions of the country. One of them was Katz Deli from New York City. They were famous for sending salamis to the troops during World Wars I and II.

"They also chose us. They loved our lobster rolls and lobster pie — my grandmother's recipe. They loved our home-cooked food. The Stern's said we were in the top .01 percent of restaurants, one of the greats."

The food is certainly one reason people come to the diner, but that's not the only reason. Customer service is another. "Per square foot, we're in the top two percent in volume in restaurants in the country," said Myles. "I credit that entirely with the dedication and commitment of the staff. They care about what they do and they're extraordinarily good. Our first waitress is still here from 25 years ago. We have lots of staff that stay 10, 12, 15 years. They like the atmosphere here."

When asked if he planned to be around for a 50th anniversary, Myles answered in the affirmative. "I hope so," he said. "As far as I'm concerned I will be. Our 5 millionth customer is coming up this year. It's mind boggling. It's been like a fast forwarded movie to me. It seems like it was just yesterday [that we opened].

"Our customers have been wonderfully supportive and have helped us. They're the backbone of the business. We're what home cooking is all about. It's the real deal."

Originally published online here: http://www.seacoastonline.com/apps/pbcs.dll/article?AID=/20080221/NEWS/802210359/-1/NEWS01&sfad=1