Harborside

Harborside has been a long-time Seattle favorite with its view of Lake Union and seafood-centric menu. With its lease up for renewal, the decision was made to renew the space and concept, providing fresh seafood, a warm and inviting environment and an even better view than it had previously. Although part of the McCormick & Schmick’s (M&S) family of restaurants, the renewed Harborside is intended to be a concept all its own.

Northwest touches warm the interior and there’s a more open feel in the upstairs dining room that emphasizes the view of the lake as well as the skyline. A casual bistro and bar downstairs and a more refined dining room upstairs ensures they have the experience guests want at any time. "We love being part of the South Lake Union area with all its recent growth," says Director of Catering Carolyn Henning, hired in July 2011. With their new menu focus, they approached Chef Peter Birk of Ray’s in April 2011. "I said no at the time. You don’t change anything at Ray’s right before the summer," he laughs. "You can’t leave in spring. Eventually I said yes for two reasons. Ray’s was fun, but I’d been there 11 years. I’d run the course. Taking what I’d started at Ray’s to the next level and expanding my horizons for product is great. ‘Sustainability’ and other words are overused, but finding a bigger market for what I do is what intrigued me. I said yes after Labor Day weekend and started on October 1."

Peter says he was approached because of his contacts with farmers, fishermen, ranchers. We think it might have something to do with the fact that he’s also an exceptional chef. Plus from 1999-2000 he worked at M&S in El Segundo, California, and helped open a Kansas City location. He grew up in a small town in Kansas where his parents owned a restaurant; he worked there 15 years. He swore he wouldn’t stay in the business, but ended up at Western Culinary Institute in Portland (now Le Cordon Bleu). "I’ve learned a lot and it’s been fun. I’ve lived in Vermont, Montana, California, Oregon, Washington and have gone back to Kansas a few times. I’ve opened brewpubs and a fly fishing ranch in Idaho. I’ve never regretted it."

Photo of Chef Peter Birk courtesy of Moffett Images

Peter and his crew have collaborated on the opening menu and will continue to alter menus based on product availability, his direction and seasonal approach. "You’ll see a more sophisticated menu for dinner. I’m freed from a totally Northwest mindset and can source items from across the country like cheese from the Midwest and lobster from Maine. We’re creating specials now and will figure out where the menu goes from there." They’re making the bistro menu more appealing to local business people. "When you create a new menu, it’s theoretical. Reality is different. We’re working on pricing and somewhat lighter fare," says Peter. "Our menu is 80-85% seafood and it will remain the focus. We’ll keep two menus, the bistro and the dining room. The bistro offers casual items like sandwiches, flat breads, build-your-own-burger and ribs. We call them ‘craveable classics’."

Harborside’s wine list is 100% Oregon and Washington. There are 40 wines by the glass; 20 of those are on the Cruvinet wine preservation system. "These are nice wines that we can’t typically offer by the glass," explains General Manager Catherine Mirabile. "Three-ounce tastes are offered to entice guests to try different wines. We have focused beverage training for staff members. If someone comes in and wants a California Chardonnay, our staff will know what they can offer as a great alternative. In addition, we offer ten rotating beers on tap, eight of which are from the Northwest. We feature local spirits and actually age the White Dog whiskey from Woodinville Whiskey Company for three months behind our bar."

Catherine has been at the Harborside location for 15 years. "I’m excited to see the neighborhood growth. We’re one of the few places where the daytime and nighttime views are both incredible." Carolyn agrees. "The city view was more hidden before. Now it feels like you’re in a loft with the floor-to-ceiling windows. Every table has an amazing view: the lake, the city, Capitol Hill, float planes, kayaks. You get it all here, nothing is missing."

With a parking lot next to the restaurant and a Harborside discount, the restaurant is easily accessible and the parking inexpensive. New paint and stain, furniture and booths, expanded view: the rooms are warmer and have a more Pacific Northwest feel. The same is true for the private rooms. The Harborside Room accommodates 130 on the water level; the Cityscape with city view is upstairs and holds 49, the Fireside with fireplace holds 40 and the two can be combined; the Board Room, also upstairs, holds 10-14 and has a city view. "We’re focusing on private parties right now, but we’d love to do wine, beer and whiskey dinners in the future," says Carolyn. "We customize menus and Chef Peter works with guests to ensure they get exactly what they are looking for. And we’re looking forward to working with the many businesses that have moved into the neighborhood."

Service is a big part of the Harborside experience. "Our service matches the menu," explains Catherine. "We have continuous training on the food, wine, spirits; the staff is on top of all our products. It’s a first class approach to service." For an even more special experience, guests can request the Chef’s Table for 10. Chef Peter contacts them to find out where they want the meal to take them food/beverage/price-wise. He finalizes the menu, then the front of the house gets involved, pairing beverages.

Northwest Seafood Cioppino photo courtesy of Harborside

With amazing food, great service, incredible views and a new, warm interior, Harborside offers everything you need for a special night out, a quick happy hour or a casual lunch or dinner.

Connie Adams/December 2011

Note:  The restaurant and concept remodel predates the pending M&S buyout by Landry’s Inc., a restaurant corporation with approximately 35 concepts and 300 locations nationwide (Bubba Gump Shrimp Co., Claim Jumper, Beso Steakhouse and many more).

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