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Harbor House Inn Elk Reviews from The Last Year
Hidden gem
Truly wonderful stay. This is such a special place. Very grateful to the staff. They do a spectacular job! The meals were so tasty. Dreaming of coming back. The beach is also really wonderful. Private and peaceful. Perfect for reading and relaxation.
Amazing stay and Meals
Visiting The Harbor House Inn has been on our bucket list for a while and I’m so glad we finally got to visit. The grounds are beautiful. The staff is friendly and the food is to die for. My husband and I went in April 2024 for anniversary and had an amazing two nights. The town is very small and quaint in a beautiful picturesque setting. We stayed in a cottage. The Inn sits on the main road but we never heard cars only the sounds of the ocean. The room was cozy and had the most comfortable bed and linens. The breakfast both mornings was to die for. Incredibly delicious. We also ate dinner at the restaurant one night and it was such a wonderful dining experience. We are seasoned foodies and have traveled all over the world eating at Michelin restaurants and this is definitely on our top 10 list of dinners. Overall, it was a wonderful stay and we can’t wait to come back to Elk and the Mendocino coast.
A home away from home.
Lazily walk around the garden and down to the cove and spot the occasional whale. The restaurant is one of my faves of all time. I would put their sourdough and butter as the best, hands down! Also, I recommend the in room breakfast--plenty of options and what better way to enjoy the morning by looking at the ocean, hearing the waves and birdsongs.
Poor food quality, worse service
*This review is solely about the restaurant* Harbor House Inn was a shockingly bad dining experience for my husband and me, and a significant let down after I had been excitedly reliving my experience three years ago and telling him all about it. We booked the vegetarian tasting menu well ahead of time, the staff confirmed our booking, and our server for the night started by verifying that we were doing the vegetarian tasting menu, mentioning that it was an "easy peasy" restriction to accommodate. The first three courses were not particularly interesting; Chef Matthew Kammerer seemed to overload the light vegetables on the dish with too much brine and salt, to which they could not hold up. Three courses in, as they were introducing the fourth course, the server casually mentioned that one of the components of the course was dashi broth, an item that uses a base of bonito (dried fish) flakes. I thought I had misheard her and asked her to confirm whether the dashi was vegetarian. After checking with the kitchen, she returned to tell us that not only were my suspicions correct, but that three other courses that night would have a dashi base, and the kitchen would not be able to omit them from the dishes. This was absolutely shocking to us, as we naïvely assumed that a 2 star Michelin chef would understand what it means to offer a vegetarian menu. Chef Matthew Kammerer unfortunately does not seem to have this knowledge. When I reminded the server that they had known we were vegetarian at the time of booking, she said that vegetarians usually will "choose to make an exception" and consume fish-based dishes during the meal, and then proceeded to explain to me "how much fish" went into the broth. The obliviousness of her remark showed that the staff did not understand that they were simply not serving a vegetarian menu, despite saying that they could. That was also when we learned that our second course had also contained dashi (they may have mentioned it when serving but I didn't pick up on it that time). As awful as this experience was - a 6 hour round trip for nothing - Harbor House staff's terrible service was probably the cherry on the fishy cake. Servers simply did not care that we had just been let down due to their errors, and there were no managers around to help us rectify the situation except... the chef. Who understandably was not going to be able to leave the kitchen when a full service was going on. The server assured us that management / the chef would personally be in contact with us to address the situation, but after eight days, we have yet to hear from Harbor House. I It's unclear why the cooking or the environment here merits a single star, let alone two.
Hubby took me here for my birthday dinner, and we had an
Hubby took me here for my birthday dinner, and we had an evening well-spent in a beautiful dining space. I love that the table is yours for the night. It's also an intimate space, with each table so fixed, and only about nine tables in the room we were in. We were fortunate to have the most gorgeous sunset as well -- loved taking in the ocean breeze and view part of the way through our meal. Spacing of each dish felt a bit prolonged, but then I may have been too hungry when we first sat down. In sum, I would describe our meal as approachable fine-dining, like French Laundry with a Japanese twist. None of the dishes resulted in us venturing out into new territory, but were comforting flavors or textures and temperatures that were well done. The gigantic abalone shells were probably a highlight for me. Also, the tea with grilled honey at the end is signature and absolutely delicious.
*This review is solely about the restaurant* Harbor House
*This review is solely about the restaurant* Harbor House Inn was a shockingly bad dining experience for my husband and me, and a significant let down after I had been excitedly reliving my experience three years ago and telling him all about it. We booked the vegetarian tasting menu well ahead of time, the staff confirmed our booking, and our server for the night started by verifying that we were doing the vegetarian tasting menu, mentioning that it was an "easy peasy" restriction to accommodate. The first three courses were not particularly interesting; Chef Matthew Kammerer seemed to overload the light vegetables on the dish with too much brine and salt, to which they could not live up. Three courses in, as they were introducing the fourth course, the server casually mentioned that one of the components of the course was dashi broth, an item that uses a base of bonito (dried fish) flakes. I thought I had misheard her and asked her to confirm whether the dashi was vegetarian. After checking with the kitchen, she returned to tell us that not only were my suspicions correct, but that three other courses that night would have a dashi base, and the kitchen would not be able to omit them from the dishes. This was absolutely shocking to us, as we naïvely assumed that a 2 star Michelin chef would understand what it means to offer a vegetarian menu. Chef Matthew Kammerer unfortunately does not seem to have this knowledge. When I reminded the server that they had known we were vegetarian at the time of booking, she said that vegetarians usually will "choose to make an exception" and consume fish-based dishes during the meal. The obliviousness of her remark showed that the staff did not understand that they were simply not serving a vegetarian menu, despite saying / advertising that they could. That was also when we learned that our second course had also contained dashi (they may have mentioned it when serving but I didn't pick up on it that time). As awful as this experience was - a 6 hour round trip for nothing - Harbor House staff's terrible service was probably the cherry on the fishy cake. There were no managers around to help us rectify the situation except... the chef. Who understandably was not going to be able to leave the kitchen when a full service was going on. The server assured us that management / the chef would personally be in contact with us to address the situation, but after eight days, we have yet to hear from Harbor House. It's unclear why the cooking or the environment here merits a single star, let alone two.
A beautiful place for a weekend getaway or longer, just to
A beautiful place for a weekend getaway or longer, just to clear up and enjoy the nature for once. It is a drive to get here but an hour and a half from flying to Sonoma County Airport for an hour from LAX is very much doable and worthy. I was first introduced to this beautiful gem in Elk by my boyfriend and I absolutely fell in love. It has become our yearly commitment to come to Harbor House to enjoy the nature, great food and hospitality. Everyone here is very kind and makes you feel at home, literally. The rooms are so beautiful and depending on which room youre staying in, you will enjoy the different vibe with different view. I stayed at two different rooms and loved each one of them. The fireplace makes you feel so cozy and makes you want to just lounge inside even for an individual like me who just cannot stay at home all day. The view is astonishing! Unlimited view of the ocean and the waves coming in and out and especially when the weather is on our side, it is so precious. Not to mention the sunset is to die for especially looking out the window when you are dining. Once in a lifetime experience, I want to say. Thoughtfully curated food by Chef Matt is absolutely astonishing and marvelous, hence, they received Michelin 2 stars. Its farm-to-table, fresh is not enough to explain. So crisp, even for people who do not enjoy the greens will fall in love just eating salads and pickles. Reservations for dinner is an absolute must and could be hard to land one. With extensive beverage menu from Champagne, wines to even sake, they got what you want. Lunch experience is a five course menu which is on the lighter side comparing to dinner option but it sure does not disappoint. You will love every each ingredient in the dish and the Sea Lettuce Butter with Sourdough cannot be overlooked. Breakfast in bed or in suite/room is the most amazing part of Harbor House Inn personally. I am not a breakfast eater but when I am here, I'd wake up early just for their breakfast. It is so hearty, focusing on ingredients to present its very own flavor at best. Seasonal fruit, freshly squeezed juice and jam is abaolutely devine. The main dish with perfectly poached egg with mushrooms melts in your mouth and makes you feel so relaxed and comfortable. It really is hard to explain so you just need to have it then you will know exactly what I am trying to convey here. All in all, besides the cost of staying which could be too much for some people, it really is a pefect destination for a getaway to seize the moment with our nature all around. Plan your next vacation with Harbor House and let them walk you through what they got to offer.
Truly enjoyed the location, space, wonderfully creative and
Truly enjoyed the location, space, wonderfully creative and delicious dishes from Chef Matthew, and service from Jason (wine pairings were fantastic), Nicole, and the whole team! Looking forward to coming back in another season!
let me start by saying, I've had exceptionally
let me start by saying, I've had exceptionally extraordinary food on previous visits; I will be going back again. and again--. but, just like any great artist, not every work results in a masterpiece, and this last dinner showed that even the greats can miss a trick. the meal was fairly one-nite, or should I say, two notes; smoky and briny. so many of the dishes seemed to be too reminiscent of one another, and when both the Uni and the sable were actually lessened, rather than enhanced by their preparation, it was a disappointment. I hate to equate cost to equality, but our anniversary meal for two was $1500, including two bottles ( only one of which we were truly surprised by) and gratuities. I won't go into each and every course, but when the dessert plate was the only thing you were truly pleasantly surprised by, it doesn't speak well for the rest of the meal..... As always, the service was absolutely exemplary, and entirely befitting a meal of what should've been the highest caliber. We will be going back, and probably soon, but not until this menu (of the end of December) was long in the rearview mirror..
Stunning views, incredible stay and dining experience in
Stunning views, incredible stay and dining experience in this remote location! The Pacific Ocean providing the perfect backdrop for enjoying one of the most delicious meals I have had the pleasure of experiencing. I felt honored to be at the table of the amazing Chef Matthew Kammerer and his wonderful team! This definitely will be a place to revisit. I'm looking forward to seeing how the menu evolves from the wonderful bounty of local flavors, sourced from within a 30-mile radius of this beautiful jewel on the coast.
I had a romantic dinner at harbor house inn.
We were handed a series of notes on heavyweight cream cardstock on arrival--a personal invitation, to set the tone of a new relationship. Card 1 // intro from the chef: There is a metaphor to these cards. They're aesthetically pleasing but contain typos, vagueness, and the core of ideas that could have easily been shaped into greatness by more attention to detail. Card 2 // about the inn: This is a menu heavily inspired by Japanese cuisine at a restaurant situated in a community with a long history of racism and violence against Asian Americans. Harbor House contains a library of local books, including Early Mendocino Coast, from the Images of America series. Notably missing on the same bookshelf is Chinese in Mendocino County, also by Images of America, which details how white settlers burnt down the historic Chinatown in Mendocino in the 20th century. In context, the use of "redwood empire" on this card brings to mind these same connotations of white settler violence, and highlights the conspicuous absence of any dialogue with that history at Harbor House. There is something uncomfortable about a restaurant which prides itself on historical contextualization to the point where it provides a history lesson to its diners--a restaurant that serves sashimi and shoyu in the same state that pioneered Japanese internment camps--and yet makes no attempt to draw a connection between the history of food, local culture, and race. It is a history of Mendocino that is simultaneously an erasure of subaltern histories by omission. Card 3 // ethos: There is a sense of theater to Harbor House. When you arrive, they pretend they know you, and you are just returning home. You are greeted by name without introducing yourself. I imagine that for many guests, this theatricality is desirable--they're willing to play along to create a sense of community within the context of the (admittedly very long) dining experience. But as aliens to this world, we were unable to play into this role for long before small frictions (use of a wrong name, mispronunciation of another, well-intentioned chivalry that treated the female-presenting diner differently despite both being non-binary, a conversation interrupted) lifted the veil on the reality that this is a restaurant, providing a service, and not a gathering of locals. Which is of course fine because it is accurate. But it is jarring to find yourself in a playhouse when you remember walking into a restaurant. Card 4 // sustainability: Our waitress was excited to learn that my partner lives and works locally in the sustainability/ocean space. We started the night ready to engage with local food/issues, but it was clear by the end of this conversation that there was a superficiality to Harbor House's locality. The statement that purple urchins are invasive finally kicked us out of that state of suspended disbelief (they are a native California species, but overproducing). The promise of boat-to-table food, too, fell flat. Not that the seafood was bad. But having eaten fish uni &c straight from the Mendocino coast gave us a benchmark that Harbor House was unable to live up to. This is unfair to the inn: I can imagine the taste+story of local sustainability enticing someone less familiar with the Mendocino coast. Card 5 // techniques: The vegetable infusions were soy sauce heavy, other flavors drowned. The concept of cured rockfish, an excellent twist on sashimi. Maitake mushroom, good. We were very upset to be teased by ash-infused dough only to find it wasn't to be served. The squash and squab dishes, great. Overall, the menu is muted but agreeable. The non-alcoholic drink pairing has some kinks to work out. Seven courses featured a variety of vinegar-heavy bases, which upset the stomach. Harbor House could have saved many drinks by being more willing to play with fermented flavors, teas, non-alcoholic spirits as bases. The black mochi corn kombucha and the douglas fir tea, for example, are well-executed. Card 6 // plateware & ceramics: The dishware has good heft with pleasing asymmetry. I particularly like that no two guests get exactly the same bowl so that you can make a game of debating who is favored by the waitstaff. It's unfortunate that the inn's color palette is drenched in brown+green. It was at times difficult to distinguish the ceramics and food due to a combination of low lighting and the dull earthy tone suffusing the space. It felt as if the restaurant was embarrassed to make its work easily inspectable, which is a shame, because it's clear that quality craftsmanship went into every dish. Many were served with whimsical flair. Card 7 // environment: This is a critical review, not because we didn't enjoy our time at Harbor House--but because we did. We think that with a little work the inn could be much improved. We are grateful to all the staff who made our time well-spent and we left full+satisfied.
This is my second time spending a long enjoyable weekend at
This is my second time spending a long enjoyable weekend at Harbor House to unplug and yet again the cuisine, service, room and ocean views are phenomenal! Panoramic ocean views from the deck are incredible. The weather was perfect and we walked down the private steps to the private beach which was so special and memorable. All the fine details of this Inn from the 2 Michelin Star rated restaurant with the Tasting Dinner Menu (with emphasis on the ocean and terroir) to the silky bed linens to the in-room hand written Welcome card, Zenology shampoo and hand lotion to the first class service (especially the impeccable service by GM Ashley) made our getaway a delight. Book and go! I also love that there are Tesla chargers available for guests, as this made the drive stress free. Charming Downtown Mendocino is a short drive North, offering scenic views, fine restaurants and shopping. Support local. Experience Harbor House!
I've been coming here over 40 years.
It's better than ever! I stay in house rather than the cottages because I love the 1916 feel. Don't expect Marriot water pressure and you will be fine. The restaurant now is amazing and equal to the Laundry IMO. But different due to the foraged local influence like I've never encountered to this degree. Chef's breakfast is awesome too.
Elk's Best Hotels that are most frequently booked by customers of Harbor House Inn Elk
Prepaid Reservation Fee
By 👻 @CivilizedCard10, 07/06/2023 5:26 pm
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When you sell a reservation that has a prepaid fee AT takes a commission on that fee. This doesn’t really make sense because it’s an expense the seller incurs not part of the profit that is shared.
For example:
Carbone NYC fee to book table for 2 is $108.88
If you sell it for $200 on AT you get $140 from them.
Your net profit is $31 and AT collects $60 in fees.
It would make more sense not to charge commission on the upfront fee as this creates a disincentive and results in higher costs for buyers.
2 Answers
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Don't like the Answer? Add another one. |
Answer from 🥩 @FamousStation67 (07/06/2023 6:51 pm)
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Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
6 Comments
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By 👻 @CivilizedCard10 (07/08/2023 3:03 pm)
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By 🍑 @BraveCloth47 (07/07/2023 9:32 am)
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By 🧿 @DefendableJump50 (08/20/2023 3:21 pm)
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By 🥩 @FamousStation67 (07/11/2023 10:39 pm)
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By 👻 @CuddlyRice61 (10/13/2023 1:15 am)
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By 👻 @EarthyCook75 (11/05/2023 1:15 pm)
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Answer from 👻 @LaudableSupport16 (10/23/2023 11:47 am)
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I agree to this!
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