Last December Olesya & John Thyne partnered with Gene Sanchez and his wife Carolina Jimenez to take over ownership of The Harbor Restaurant which then closed in mid-February to start major renovations. New Executive Chef Gonzalo Del Pino will be bringing the quality of the food to a whole new level. The eatery, which opened in 1941, will reopen next Wednesday, September 25, under the seasoned and steady hand of General Manager Rich Hollowell, who has been involved with restaurants at the Bacara, San Ysidro Ranch, Santa Barbara Inn, and other local eateries.

As soon as you walk in the front door of the Harbor Restaurant you will notice a big change – you can see the harbor! For decades the view from the entryway had been blocked by seating and décor. The eatery now includes a proper bar inside and to the left of the entrance that is separate from the dining area. You can come enjoy beer, wine, or a drink from their long list of brand-new signature cocktails without having to stop for dinner.

“The menu offers International Coastal Cuisine with international recipes and local ingredients,” says co-owner John Thyne. “We have things from Japan, we have things from Spain, we have things from Chile, Peru, there is a little bit of everything around the world, but specifically coastal communities that have developed a special dish.” Acknowledging long-time fans of the Harbor Restaurant, the eatery is bringing back the surf & turf, prime rib, and the seafood towers. “We are going to pay homage to the history of this place,” Thyne adds.

“Our International Coastal Cuisine is carrying through with the beer and the spirits and the wines, featuring a lot of the favorite local offerings,” says General Manager Rich Hollowell. “There is an international flair from the wine, the gins, the vodkas. We have been able to source really fun items from all over the world. We have almost every continent represented through out all the menus. It’s really amazing.”

I asked Thyne if there was any particular dish he would recommend and he replied “If you don’t try the Squid Ink Pasta you might regret it!” Hollowell says his personal favorites are the Ceviche, the Beef Tartar, the Squid Ink Pasta, and the Yellowfin Tuna Tiradito. “They’re phenomenal,” he says.

Appetizers include Harbor Crispy Rice with Fresh Fish ($19-$24, three pieces of crispy rice with chipotle aioli and lopped with salmon, tuna, or uni), Ceviche ($19), Yellowfin Tuna Tiradito ($22), Oysters On The Half Shell ($24), and Beef Tartare ($28).

Entrees include Arroz Socarrat with Octopus ($42, rice in a chipachole broth with clams), Milanese with Poached Egg ($32/$38, breaded chicken or steak milanese with chicken or steak), Squid Ink Pasta ($38, tagliarini with prawns in a seafood beurre blanc sauce, parsley and lemon), Braised Tri-Tip ($42, smoked sweet potato puree, sauteed mixed mushrooms, roasted cipollini onions, watercress, Cajun prailine), Prime Rib ($42, classic slow cooked prime rib with homemade fries), and Scottish Salmon ($46, roasted with lentil curry, broccolini and homemade pickles).

The Special Dishes menu includes Certified Black Angus Ribeye ($72, a 12 oz grade a grilled steak), Filet Mignon ($65/$85, petit filet 8 oz or large filet 16 oz), Surf & Turf ($95, choose from filet mignon, certified angus ribeye or prime rib, and enjoy with an 8 oz lobster tail and two jumbo shrimp), and the Seafood Tower ($150,three levels of chilled seafood including 2 lobster tails, 6 jumbo shrimp, colossal lump crab, assorted shellfish, and half dozen oysters, cocktail sauce, tartar sauce, ponzu sauce, limes, lavash crackers).

The Harbor Restaurant also offers a variety of vegetables, soups, salads, and desserts. Call (805) 963-3311.

• View the full menu
• View the signature cocktails menu

LONG TIME NO SEA: After seven months of renovation, the Harbor Restaurant reopens next week under new ownership and a level of quality that will bring locals back in droves. Photo by The Restaurant Guy.