01 — Our Story
“We built Harborside around one rule: nothing reaches the table that hasn’t been argued over first.”
Harborside opened in 2016 inside a converted net-repair shed at the end of Wharfmaster’s Row — the last building on the pier before the boats. The kitchen still keeps a boat-time clock instead of a regular one: service starts when the day’s catch is sorted, not when the doors unlock. Chef Elena Marsh trained in the Basque country and came home wanting a restaurant that ate like the coast actually tastes — bright, briny, a little unruly. Ten years on, the shed still smells like cedar and brine, the raw bar still runs on whatever came in that morning, and the long communal table by the window is still the hardest reservation in town.