SUSTAINABLE SEAFOOD.

I had the pleasure of dining at Harbour tonight with my dear TAG and Liz. Harbour describes itself as "sustainable luxury." With the use of sustainable seafood, awareness of harmful fishing practices, and an intent to educate its diners all within a magical, wood-paneled setting, Harbour is everything it claims to be. Once you bypass the entrance and bar area, you are suddenly transported into the cabin of a cruise ship - complete with several square-shaped portholes.

With all the recent hullabaloo of Nobu's environmentally unfriendly and stubborn stance towards keeping the nearly extinct bluefin tuna on its menu as well as Philippe's recent decision to remove shark-fin soup from his restaurants (as Mako sharks are known as one of the ten most endangered species on our planet), Harbour has definitely been ahead of the game. Not only is Harbour extremely dedicated in the philosophy of sustainable seafood, following strict guidelines set by the Blue Ocean Institute and Monterey Bay Aquarium), Harbour also attempts to armor its patrons with information about ocean-friendly seafood so that they can environmentally dine at other restaurants and at home. I left the restaurant with a handy pamphlet that identifies different species of seafood that are abundant and that use healthy fishing/farming methods to the other extreme of species that suffer from problems of overfishing, high bycatch and poor management, and farming methods that have serious environmental impacts. I love Chilean Sea Bass as much as the next person, but it is time to take a stance for the environment and to help preserve the world that we inhabit.

I must also note that at a reasonable price point (most entrees under $30), Harbour really overcompensates the customer with immaculate presentation and a lot of show. Everything you order will need to have an additional soup, juice, or cream poured over it. It reminded me a lot of my meal at The Modern, but at a third of the cost. I appreciate a restaurant that goes above and beyond to impress you without raising prices.


The place-card on each table setting with a signed pledge to sustainable practices from chef Joe Isidori.


Bread basket. With a side of delicious ginger yogurt dipping sauce/spread.


Amuse-bouche of pea soup and Greek yogurt. You will notice, as I go through the remainder of my meal, that Isidori is extremely creative in his ingredient choices. The menu is filled with interesting and unexpected flavor combinations. Perhaps it was due to an unaccustomed palette for these culinary blends - but, I was never WOW'ed by any of the dishes. I ate every part of my meal because I knew the food was fresh and that I was reducing my carbon footprint, but I would never describe any of the dishes as necessarily "delicious."


Sea scallop ceviche with sea urchin. Uni, along with oysters and mussels, is something that I am very particular about. To my taste buds, uni is a very fickle food because sometimes I love it and other times I hate it.


Tile fish with shu-mai, spinach (I think), and yellow curry foam. Tile fish had a nice crispy texture. I had a problem with the foam because I don't like to have to dig for food unless it is meant to be in some sort of soup form.


Pre-dessert amuse-bouche. Sorbet and ginger topped with a lemon juice.


And my espresso souffle topped with pistachio icecream and a white chocolate cream. Wonderful presentation (my souffle was cracked open, icecream was inserted, and cream was drizzled all by three wonderful attendants). Once again, who would think to mix espresso and pistachio??? Interesting combination, edible, but nothing that truly tickled my tastebuds.

Overall, Harbour was a wonderful restaurant. Neither of my dining partners nor I were particularly raving about the food - but it was a fantastic atmosphere with noticeably indulgent service and a great message. Go eat at Harbour.