What's everyone's favorite rock cooking method? Also head over to Instagram to follow along with the team! Chef Matt: instagram.com/matthew.kamm, and the restaurant: instagram.com/Theharborhouseinn
265 + tip and tax per person. If you want alcoholic beverage parings 195+ tip and tax, Non alcoholic beverage parings 75$ + tip and tax. So $1120 dinner for 2.
The most impressive part is actually how well the kitchen is ran, and the mutual respect amongst kitchen in general. It's a beautiful, and more importantly, rare thing, if you've ever worked in one. It's equally, if not more rare than working in a kitchen that grows their own produce on the pass, to make a point.
@@timmteller871 the restaurant might only be affordable to rich people, but anyone can go out and buy local ingredients from a farmers market assuming you have one nearby, and it's nowhere as expensive as most people think it is. I can get fresh blueberries picked 30 minutes ago from a pesticide-free, local farm for 1 dollar more per pound than Driscolls. Premium, fresh ingredients don't always come at premium price tags
@@akanta5746 what's neat about good restaurants each sections detail to the food they make for a plate or course. And of course because they know how to portion its really cost effective and a treat for a dinner out of super quality. So it goes from high quality food to the ability to enjoy company. To savoiring the food ingredients and embracing a relationship moment or friends company.
this is the first time I have seen abalone prepared properly on youtube. my dad and godfather would dive for ab when I was a kid and this is so close to how they would prepare it. kept it in sea water at the right temp, top cut off, pounded, and ensuring the ab is stress free to minimize chewiness. really refreshing to see this norcal technique of cooking the ab being preserved and shared. absolute master class chef.
@@frankyfish9700 but it just so happens that this particular preparation method, that his grandfather taught him, is the same as a 2 michellin star chef's preferred method
@@MultiSneakerLover I doubt they were saying it was the only way. Seems to me they were sharing a sweet memory. Perhaps it was a process passed down from local traditions? Regardless, I think it’s really cool to have those cultural traditions passed down. I WISH my parents or grandparents passed down food culture.
ate here on my honeymoon last year and was blown away - one of the most memorable and enjoyable meals of my life. So awesome to see it highlighted in one of my favorite video series and get this glimpse behind the scenes. unsurprising to see the dedication and thoughtfulness behind this excellent restaurant. great job to all involved in this vid!
I live a few hours north of where they are and I’m totally wanting to check it out…thanks for letting us know it was awesome! If I get to go I’d love to swap stories with you since they change the menu a lot. :) Congrats!!!
everything about this video is fantastic, from the sourcing of the ingredients to the lack of stereotypical fine dining ingredients to the technique of the chefs to the beautiful restaurant with the absolutely gorgeous scenery. more of this for mise en place in the future
Every course is executed with great precision, intentionality and care. The Pork looked amazing with zero gradation from end to end. Their deep knowledge of every ingredient is impressive, and their timing during service is something to behold. Also the term "high maintenance table" used at 12:39 was a very classy/gracious way of saying difficult guests that are very hard to please.
This is one of my favorite series on TH-cam. I've watched or listened to these videos nearly a dozen times each. This is the first restaurant where I could see myself eating the menu. Thanks for featuring them.
"I remember those days where I cooked breakfast, that's why we push on". As a chef I felt that line really hard. Breakfast is the one true evil in this industry and anyone who has experienced it never wants to go back.
@@crushy93 Lots of reasons and depends on the menu, but one consistency is eggs. Everyone wants them and everyone has their idea of what eggs should be like and that doesn't always translate into knowing how to order them. I've never had customers be as rude to me as a server as I've had during brunch service. Also, at restaurants that serve toast with every breakfast, toasting and buttering 200 pieces of bread in a 4 hour brunch service can get quite annoying
@@crushy93 everything. Guests are much more, shall we say, "high maitenance" during brunch. Eggs can be cooked a million ways and during each brunch you are expected to be a master of every one of those ways. Breakfast is usually seen as a way to make easy money, but in reality it is hell for hungover cooks because chefs or owners give guests too many options and it turns into a colossal goatfuck.
Man it gets so much worse when you're doing a live egg station, Especially in hotels or massive conventions ugh the guests you get can get exceptionally vile.
This has been my favorite Mise en Place video that I've watched. I love the way they do everything and where the menu is sourced from. It's all amazing to see and experience a little bit of the kitchen from my own home.
That was probably the most inspiring episode for me. I love the exclusive use of local ingredients, the rustic yet sophisticated premises and the amazing view! Well done to those guys for all the extremely hard work!
Kohlrabi, the star of my immigrant grandmothers Slovak garden and kitchen. This was her connection to the homeland, and to this day I must grow some to honor the tradition. Few know what it is.
I love this chef, his cooks are proud and specialized. He's complimenting and supporting his suppliers. He's just here to intensely focus on good vibes from good food.
“An easy day is a day you’re not moving forward” My husband and I went to this restaurant just a few days ago and as someone who cooks pretty regularly, I am floored by how much work they put into every dish. It’s not just the crafting of the dishes, but growing and harvesting the ingredients, using ingredients that are just outside their door in unique ways while also representing the Northern California coastline spirit, and not being tempted to use typical luxury ingredients like caviar. I appreciate they don’t cut corners and take a very curated approach to each dish and they stick to their principles on how they approach food in a sustainable way. I’m from Nor*Cal and the coastline is the prettiest in the world in my opinion, and every dish is an homage to the beauty and essence of its natural beauty. You really cannot find a restaurant like this let alone recreate these dishes. I’m also beyond impressed that they provide a non-alcoholic drink pairing where they take the exact same meticulous approach as they do with any other drink or dish. Also, Douglas Fir tea anyone? I didn’t think it was possible. I’m looking to come back in the summer time to see what their menu brings.
I love a Restaurant that grows their own fresh garden and herbs with respect for nature. It reminds me a bit of my favorite Restaurant L'air du temps (Belgium).
Eater is my favourite yt channel and I have never commented on any of the videos, I would simply like and admire the quality of the content but this one is by far yhe best I've seen, admire the dedication and effort behind the chefs, it motivates me to get rich and one day dine there and enjoy the view. What a wholesome kitchen and dining experience, thank you !
Amazing cooking, gorgeous location and impressive ingredients. People that complains about the prices of Michelin-starred restaurants really need to watch these videos to see how much effort, technique and love there are behind each meal. By the way, great job on video producing, I abosolutely love these videos 💯
I LOVE kohlrabi, and I've never seen anyone treat it, or really most any vegetable with such care.. much appreciation & huge thanks to farmer Amy Smith and chef Samuel Miller-Hicock!! And everyone else involved. I wish I could meet y'all and enjoy your food :-) Also, "rocks take like 12 minutes to cook....I'm not kidding!" xoxoxoxo
Wow, the kohlrabi technique was fascinating. I love the idea of bringing the guest the “show-rabi”. It’s really a cool way to educate and highlight such a humble ingredient as you say.
Did yall hear that "We dont serve caviar, imported beef or truffles, thingg of that nature" Aka BS This is the best place to eat for fine dining great job chef this place is on my bucket list for restaurants AUTHENTIC OVER POPULARITY Harbor House!!
I think this is one of the few videos I have seen that the passion of the chef just been capture so nicely and attention to detail and talked about the whale moment and also the positive and negative side of having a nice environment
@@semesterkatten No...? Being an absolute master at your craft doesn't mean you're pretentious. The chef and staff are super creative, talented, respectful, kind, professional and humble. It's worth every penny because it's unique, while anyone can serve caviar and compete with the best truffles with money.
@@jas_bataille “we try to keep whales out of the cove.” keeping animals out of their own habitat (that he benefits from) because it slightly offsets your production isn’t pretentious?
People just have such beautiful faces and I love when we as humanity can appreciate and not tear down. These videos are inspiring and mesmerizing. Great work and please press on
It’s amazing to see a restaurant let the ingredients speak for themselves, such a simple ingredient can taste so much different and better with proper care and attention, and to see that they’re picking them up from the door step, and not have to taint them with caviar is amazing
This was a brilliant video. I’m blown away at the work and preparation. Just mind blowing. At no time did I want to close the video. In fact, I did not want it to stop. Every single thing about this Resteraunt was a 10+. Ted
I love that they source everything locally and they know how to handle their ingredients. Like I would have never thought about making sure abalone isn't stressed. I would love to try this place one day when I can afford it. Seems like a lot of the other fancy restaurants in these videos they all use a lot of caviar and truffle shavings when it doesn't seem like it's necessary but they're just doing it because they're supposed to.
Visited in mid-Feb 2022 for early dinner. Got there early (driving in from Mendocino/Fort Bragg) and that worked well! That is, the garden/outside seating area in the back - facing the Pacific - is unbelievably beautiful. The service, food and setting were all terrific. The service really was top notch. We had a table along one of the outside walls and when a table opened up by the window, they offered to move us and did. Very thoughtful and we appreciated it. What a gem of a place!
I think the future of these Michelin star restaurants is owning their farm and being in control of the quality of their produce and it’s supply chain. What a great way to get fresh, local and seasonal items on the menu.
Self sufficient, timing synchronization is extremely precise and they have take variables inconsideration when it comes to the final phase of serving a dish . Very good
It's a lot of hard work and passion, it's literally art. I appreciate the fact that we have people who are dedicated this much to cooking. Absolutely beautiful!
1 seating at 5:30. I wonder how many restaurants would benefit using this practice. I'm not a big fan of exquisite food but this is another level. This chef has incredible vision and curiosity. Congratulations sir.
@@NeillNorcal they can accommodate 25 guest a night at $265 per person plus tax/gratuity, that's about 7k per night not including the alcoholic/non alcoholic pairings, in-room dinner option or the lunch option. Given majority of their ingredients are sourced locally, from their farm or their ocean farm, I would take a guess and say they are doing well profit wise.
@@reject11soccer yeah but look at the amount of talented staff they have working more than full time.... Let alone a dedicated farm team.... Even at 7k a night (which isn't much) no way they're profitable.... Labor alone would eat that up.... Chef mid video said the room rates at the Inn supplemented them enough to get them through their first winter. Elk really is the middle of nowhere. Not enough deep pocketed locals to keep that going without the Hotel guests and people traveling hours to dine there. Don't get me wrong the place is stunning and I would love to dine (or even work) there! But money making? No way!
I had a fantastic and memorable meal there 3 years ago. The tea at the end was remarkable. Having lived in Northern California, this restaurant captures all that is representative of the area. Bravo!
It's funny how you can see how goofy and lighthearted the sous chef is as he tries to operate under this ultra serious 'no noise' chef. The moments where the filming crew asks a goofy question, you can sort of see this relief in his face as that light heartedness slips out.
In my youth I was working under a Chef who trained at the CIA and then went and worked in Michelin rated restaurants. It was hard work and I enjoyed it. Then I changed career paths and joined the military. The line the chef spoke at 12:59 struck me. I learned in the military, the only easy day was yesterday.
What a refreshing sight. I always hated the chefs that boast about "we use the entire carcass because we care about the environment" and then fly in caviar from China, truffles from France and some expensive fish from Japan...
I’ve always felt like there was some sort of divide in the fine dining industry. One side champions the use of luxury ingredients like foie gras, truffles, caviar, etc., and the other champions the use of the opposite (i.e. local ingredients that are rarely the most luxurious). Both sides may use the other but seem to draw a polite veil over them too. I just wish that this “drawing of a veil” wasn’t necessary. All ingredients are beautiful in their own unique way, and just because a chef finds inspiration from one doesn’t mean that the other is somehow lesser in it’s beauty. I just feel bad when I see so many people here in this comment section that are happy to rate traditionally “luxurious” ingredients as “pretentious” or, even worse, as “BS”. That to me is what separates a true chef from someone on the outside of the industry with a strong opinion, because true chefs respect the unique beauty of all ingredients, even if they choose not to use some of them.
They’re really unique when it comes to presenting the ingredients as well. When they present a course, they have a bunch of similar plates (but different shapes etc) that they’ll use so you could get a dish presented in a square bowl and in front of you is the same dish presented in a round bowl, etc. Most places try to be very exact when it comes to the presentations but they just do it very free and loose and really let their imaginations take control. The food tastes unreal too.
It is true that, apart from gold, I think, all luxury ingredients have their place and a well-deserved reputation behind their prices, probably. Caviar sourcing and wagyu are not easy to raise, with strict quality control. Truffles are declining in production, or so I hear, due to the conditions for their growth being poor, and so forth.
@@yanied9646 yeah they definitely do, but it’s nice to see someone go and try to produce a menu that’s equally as good as one of the finest restaurants in the world while using stuff that’s entirely locally sourced. The more you throw in caviar, truffles, foie gras, etc. the more you lose the identity of your cuisine, even if you’re adding delicious ingredients to the menus.
@@Frogbjb for sure it's nice to see high level cooking with what you got around rather than elsewhere. I'm wondering though if they are necessarily comparable or actually all just part of the same dining. It's just that we have been conditioned to be exclusionary when it comes to this caliber of food maybe
@@yanied9646 I think there’s aspects of both that harbor house does, because while it has some of the more stereotypical traits of a fine dining restaurant they do a lot of stuff different than anywhere else. I think that “show”rabi kohlrabi dish is kind of cheesy in the way they presented that in the video, bringing out the whole kohlrabi as well (I hope they actually use those and don’t waste them) but I can’t deny how fresh the food is. We were lucky enough to go in July and it was probably aside from being the best meal I’ve ever had in the USA, probably the freshest. When we asked for a fresh tea they went in the gardens to pick the leaves for the tea, the sea urchins were caught that day and they were the freshest tasting sea urchins I’ve ever had. Other places of a similar caliber in SF 3 hours south import the sea urchins and they aren’t fresh on that day, which gives them aftertastes.
"showrabi" and "meat calendar" My kind of kitchen chef! Also, cooking rocks, and that first chef has the killer combination of a mo and a killer mullet!
“Grab some ocean for salt”. Did my man just produced his own salt? I get that he harvest some vegetables, but it’s a whole new level if he makes his own salt from sea water.
We stayed a few nights at the inn, every day in the morning you could see them drying out the seaweed and scraping away sea snails and cleaning it, they make everything in there. Also there’s deer that live in the backyard (a mother and a baby) and they’re adorable to see in the morning trying to steal from the little garden they have there
@@eater- can you put that on your IG or somewhere else? I was looking at the size of those flakes and wondering how that worked. Really great episode btw. Enjoyed it a lot.
It's really easy to "make" your own salt. Did it with a 5 gallon jug of Big Sur ocean water. Let it evaporate in the back yard in a pan and you just "made" salt.
I used to go to summer camp at Devils Gulch Ranch when I was a kid. Definitely a huge throwback for me right there haha. Happy I was contributing to a Michelin star restaurant
My wife and I were fortunate enough to dine here in August of 2020. It was our honeymoon. It was the most spectacular meal and the most spectacular scenery. I am forever grateful for that experience. At the end of the evening, as we were leaving we thanked the chef and staff and decided the meal was better than Aline’s which we had dined at the previous year
Its glad to see this type of restaurant. Thanks for Eater always makes me feel the kitchen pump!!! I left this industry but still good to see food industry.
For sure working with true ingredient that are available throughout season is so raffiné and and show your true artistry and truffles and foie gras is indeed amazing but way over pushed bravo for the comment
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What's everyone's favorite rock cooking method? Also head over to Instagram to follow along with the team! Chef Matt: instagram.com/matthew.kamm, and the restaurant: instagram.com/Theharborhouseinn
Can you smell what the rock is cooking?
We could when we shot it!
Usually I prepare rocks as sashimi. Goes a long way too.....
What an impressive restaurant and team!
i like mine fresh and lightly steamed
Kudos to the chef for highlighting staffs efforts and their successes throughout the day, and not just the failures.
If people feel like they are having an impact, growing and doing well, they tend to want to continue putting in the effort in what they do too
It's so refreshing to see a high end restaurant that doesn't dump foie gras, caviar and truffles on every course. This place looks amazing.
Don't forget the edible gold lol.
was thinking the exact same thing!
literally took the words out of my mouth! lol
Those taste good tho, edible gold is the biggest price increase scam
265 + tip and tax per person. If you want alcoholic beverage parings 195+ tip and tax, Non alcoholic beverage parings 75$ + tip and tax. So $1120 dinner for 2.
When you don’t use caviar and truffles, you can’t hide behind luxury ingredients. Chapeau to these chefs.
Chapeau means hat I think you mean Cadeau
@@john2357 it's French, literally means hat, but in this context it means 'hats off'. It's a compliment.
@@asdf-jp2qw I thought this was common knowledge lol
@@asdf-jp2qw i apologize apparently you can say both. My bad
@@john2357 no need to apologize John, we can't know everything
The most impressive part is how local all the ingredients are. Truly incredible
Yhea. Thank you that they don't use caviar with truffles and top with gold dust.....
Affordable only to rich people. of course
The most impressive part is actually how well the kitchen is ran, and the mutual respect amongst kitchen in general. It's a beautiful, and more importantly, rare thing, if you've ever worked in one. It's equally, if not more rare than working in a kitchen that grows their own produce on the pass, to make a point.
@@timmteller871 the restaurant might only be affordable to rich people, but anyone can go out and buy local ingredients from a farmers market assuming you have one nearby, and it's nowhere as expensive as most people think it is. I can get fresh blueberries picked 30 minutes ago from a pesticide-free, local farm for 1 dollar more per pound than Driscolls. Premium, fresh ingredients don't always come at premium price tags
@@akanta5746 what's neat about good restaurants each sections detail to the food they make for a plate or course. And of course because they know how to portion its really cost effective and a treat for a dinner out of super quality. So it goes from high quality food to the ability to enjoy company. To savoiring the food ingredients and embracing a relationship moment or friends company.
this is the first time I have seen abalone prepared properly on youtube. my dad and godfather would dive for ab when I was a kid and this is so close to how they would prepare it. kept it in sea water at the right temp, top cut off, pounded, and ensuring the ab is stress free to minimize chewiness. really refreshing to see this norcal technique of cooking the ab being preserved and shared. absolute master class chef.
That's interesting. Usually I just see sushi chefs preparing it their own way on this channel.
Just because you ate it like that doesn’t mean it’s the right way, I’m sure there’s a lot of way to prepare it
“Everything my daddy does is the proper way”
@@frankyfish9700 but it just so happens that this particular preparation method, that his grandfather taught him, is the same as a 2 michellin star chef's preferred method
@@MultiSneakerLover I doubt they were saying it was the only way. Seems to me they were sharing a sweet memory. Perhaps it was a process passed down from local traditions? Regardless, I think it’s really cool to have those cultural traditions passed down. I WISH my parents or grandparents passed down food culture.
Now these guys get it. No bells and whistles. Just great ingredients that were thoughtfully sourced and good cooking.
Hell, a bunch of their sourcing literally comes from their own farm and beach
If Mise En Place was a TV program. It's will definitely win some sort of Emmy award for sure.
Nah, it wouldnt be as good if it was on TV
... it* will definitely win
ate here on my honeymoon last year and was blown away - one of the most memorable and enjoyable meals of my life. So awesome to see it highlighted in one of my favorite video series and get this glimpse behind the scenes. unsurprising to see the dedication and thoughtfulness behind this excellent restaurant. great job to all involved in this vid!
What’s the address for this restaurant?
👍👍👍
How much is dinner here?
I live a few hours north of where they are and I’m totally wanting to check it out…thanks for letting us know it was awesome! If I get to go I’d love to swap stories with you since they change the menu a lot. :)
Congrats!!!
its like christmas when one of these drop
I really respect the chefs who can run an efficient kitchen without yelling at the staff.
everything about this video is fantastic, from the sourcing of the ingredients to the lack of stereotypical fine dining ingredients to the technique of the chefs to the beautiful restaurant with the absolutely gorgeous scenery. more of this for mise en place in the future
5:40 They literally just walk up to the ocean and harvest their ingredients lol I love it ! That's amazing
Every course is executed with great precision, intentionality and care. The Pork looked amazing with zero gradation from end to end. Their deep knowledge of every ingredient is impressive, and their timing during service is something to behold.
Also the term "high maintenance table" used at 12:39 was a very classy/gracious way of saying difficult guests that are very hard to please.
This is one of my favorite series on TH-cam. I've watched or listened to these videos nearly a dozen times each. This is the first restaurant where I could see myself eating the menu. Thanks for featuring them.
Same
"I remember those days where I cooked breakfast, that's why we push on". As a chef I felt that line really hard. Breakfast is the one true evil in this industry and anyone who has experienced it never wants to go back.
why? what's so bad about breakfast?
@@crushy93 Lots of reasons and depends on the menu, but one consistency is eggs. Everyone wants them and everyone has their idea of what eggs should be like and that doesn't always translate into knowing how to order them. I've never had customers be as rude to me as a server as I've had during brunch service. Also, at restaurants that serve toast with every breakfast, toasting and buttering 200 pieces of bread in a 4 hour brunch service can get quite annoying
what's so particularly bad about breakfast?
@@crushy93 everything. Guests are much more, shall we say, "high maitenance" during brunch. Eggs can be cooked a million ways and during each brunch you are expected to be a master of every one of those ways. Breakfast is usually seen as a way to make easy money, but in reality it is hell for hungover cooks because chefs or owners give guests too many options and it turns into a colossal goatfuck.
Man it gets so much worse when you're doing a live egg station, Especially in hotels or massive conventions ugh the guests you get can get exceptionally vile.
This has been my favorite Mise en Place video that I've watched. I love the way they do everything and where the menu is sourced from. It's all amazing to see and experience a little bit of the kitchen from my own home.
First fancy restaurant where I feel like i would have no problem paying high prices. Such unique food, admirable owner, beautiful view.
That was probably the most inspiring episode for me. I love the exclusive use of local ingredients, the rustic yet sophisticated premises and the amazing view! Well done to those guys for all the extremely hard work!
The fact that they thanked and recognized every craft instead of just the chefs was awesome to see. A restaurant really is a team establishment.
Watching those guys doing an incredible job is very satisfying! As a chef myself I really enjoy this great content!
I love the presentation 4:42 and the naming sense of the chef.
The pun is on point 😆
Kohlrabi, the star of my immigrant grandmothers Slovak garden and kitchen. This was her connection to the homeland, and to this day I must grow some to honor the tradition. Few know what it is.
So nice to see that all the chefs are just as invested as the owner in the quality of the food they make
got tears in my eyes watching this, the head chef tallks in a really calm way, but his words just filled with passion and dedication. Mad respect.
I love this chef, his cooks are proud and specialized. He's complimenting and supporting his suppliers. He's just here to intensely focus on good vibes from good food.
“An easy day is a day you’re not moving forward”
My husband and I went to this restaurant just a few days ago and as someone who cooks pretty regularly, I am floored by how much work they put into every dish. It’s not just the crafting of the dishes, but growing and harvesting the ingredients, using ingredients that are just outside their door in unique ways while also representing the Northern California coastline spirit, and not being tempted to use typical luxury ingredients like caviar. I appreciate they don’t cut corners and take a very curated approach to each dish and they stick to their principles on how they approach food in a sustainable way. I’m from Nor*Cal and the coastline is the prettiest in the world in my opinion, and every dish is an homage to the beauty and essence of its natural beauty. You really cannot find a restaurant like this let alone recreate these dishes. I’m also beyond impressed that they provide a non-alcoholic drink pairing where they take the exact same meticulous approach as they do with any other drink or dish. Also, Douglas Fir tea anyone? I didn’t think it was possible. I’m looking to come back in the summer time to see what their menu brings.
I love a Restaurant that grows their own fresh garden and herbs with respect for nature.
It reminds me a bit of my favorite Restaurant L'air du temps (Belgium).
a restaurant* (singular) that grows its* own garden ...
I love seeing places like this thrive, especially here in my state. We will visit and enjoy their delicious food and experience a great time.
Oh my god I went to high school with the butcher near the beginning! Good to see you killing it Mike!!
Eater is my favourite yt channel and I have never commented on any of the videos, I would simply like and admire the quality of the content but this one is by far yhe best I've seen, admire the dedication and effort behind the chefs, it motivates me to get rich and one day dine there and enjoy the view. What a wholesome kitchen and dining experience, thank you !
Amazing cooking, gorgeous location and impressive ingredients. People that complains about the prices of Michelin-starred restaurants really need to watch these videos to see how much effort, technique and love there are behind each meal. By the way, great job on video producing, I abosolutely love these videos 💯
I LOVE kohlrabi, and I've never seen anyone treat it, or really most any vegetable with such care.. much appreciation & huge thanks to farmer Amy Smith and chef Samuel Miller-Hicock!! And everyone else involved. I wish I could meet y'all and enjoy your food :-) Also, "rocks take like 12 minutes to cook....I'm not kidding!" xoxoxoxo
Amazing capture of some really unique chefs and kitchen culture 👨🍳 unreal video thanks team 🙏
This series is the best. Top class chef treating his team right.
The way this place incorporates Japanese cooking principles, is really breathtaking.
Wow, the kohlrabi technique was fascinating. I love the idea of bringing the guest the “show-rabi”. It’s really a cool way to educate and highlight such a humble ingredient as you say.
Did yall hear that
"We dont serve caviar, imported beef or truffles, thingg of that nature"
Aka BS
This is the best place to eat for fine dining great job chef this place is on my bucket list for restaurants
AUTHENTIC OVER POPULARITY
Harbor House!!
Chef has a vision and is willing to sacrifice to bring it to fruition. Absolutely mesmerizing, thank you.
I think this is one of the few videos I have seen that the passion of the chef just been capture so nicely and attention to detail and talked about the whale moment and also the positive and negative side of having a nice environment
each chef working so hard and then it all comes together for the guests... the timing of it all is incredible....
This episode was truly amazing, the respect and passion these chefs exude is inspiring ! Could not stop watching
much better than most of the michelin starred restaurants here, really unpretentious!
But still really pretentious though..;)
@@semesterkatten No...? Being an absolute master at your craft doesn't mean you're pretentious. The chef and staff are super creative, talented, respectful, kind, professional and humble. It's worth every penny because it's unique, while anyone can serve caviar and compete with the best truffles with money.
@@jas_bataille i wish i could laugh react that
@@jas_bataille “we try to keep whales out of the cove.” keeping animals out of their own habitat (that he benefits from) because it slightly offsets your production isn’t pretentious?
@@trumanharris7615 there's this concept called a joke, that would be an example of a joke
wow what a legend! you can see the passion and love he has for his craft.
People just have such beautiful faces and I love when we as humanity can appreciate and not tear down. These videos are inspiring and mesmerizing. Great work and please press on
It’s amazing to see a restaurant let the ingredients speak for themselves, such a simple ingredient can taste so much different and better with proper care and attention, and to see that they’re picking them up from the door step, and not have to taint them with caviar is amazing
Seriously, I’m low profile and I never comment, but this channel is awesome. I hope this keeps going for a long time.
these chefs are obsessed, but you don't get perfection without obsession.
This was a brilliant video. I’m blown away at the work and preparation. Just mind blowing. At no time did I want to close the video. In fact, I did not want it to stop. Every single thing about this Resteraunt was a 10+. Ted
*CANT GET ENOUGH OF THIS CONTENT EATER!* 🔥
I love that they source everything locally and they know how to handle their ingredients. Like I would have never thought about making sure abalone isn't stressed. I would love to try this place one day when I can afford it. Seems like a lot of the other fancy restaurants in these videos they all use a lot of caviar and truffle shavings when it doesn't seem like it's necessary but they're just doing it because they're supposed to.
That's real talent. Taking what you have on hand and make it into something amazingly delicious. Really love that concept and Tuna :)
Best meal I’ve ever had in the USA, can’t wait to see them get 3 stars
"The abalone get too stressed out". Proceeds to cut them in half and beat the hell out of them.
Visited in mid-Feb 2022 for early dinner. Got there early (driving in from Mendocino/Fort Bragg) and that worked well! That is, the garden/outside seating area in the back - facing the Pacific - is unbelievably beautiful. The service, food and setting were all terrific. The service really was top notch. We had a table along one of the outside walls and when a table opened up by the window, they offered to move us and did. Very thoughtful and we appreciated it. What a gem of a place!
Approx how much did you pay?
@@milanjack24611 kidney lol
I think the future of these Michelin star restaurants is owning their farm and being in control of the quality of their produce and it’s supply chain. What a great way to get fresh, local and seasonal items on the menu.
Love the way you view things chef. Love when people say you can’t do something.
The squab looks amazing and love the menu! Seems like such a cozy environment serving high level fine dining
The mise en place series is awesome and this restaurants looks incredible congrats to all who where a part of making this.
Truly amazing! The level of discipline, focus and determination by the Chef and the staff is admirable.
Really impressed by the lack of 'stress' in the atmosphere out the back. Everyone working hard, but not loud, not stressed and real good vibe.
The vegetable chef looks like someone who just casually walked out of a time machine from the 80’s
What once was old is new again...
🤣🤣🤣
Tuna is the man, he seems like he'd be such a chill person to hang out with ha ha!
The most impressive restaurant I’ve seen on Eater🙏🏼
Self sufficient, timing synchronization is extremely precise and they have take variables inconsideration when it comes to the final phase of serving a dish . Very good
It's a lot of hard work and passion, it's literally art. I appreciate the fact that we have people who are dedicated this much to cooking. Absolutely beautiful!
Chef Tuna is great to watch. Love the sense of humor!
1 seating at 5:30. I wonder how many restaurants would benefit using this practice. I'm not a big fan of exquisite food but this is another level. This chef has incredible vision and curiosity. Congratulations sir.
I'd be curious to know if they're turning a profit. The owner of this place, Edmund Jin has deep, tech money pockets.
@@NeillNorcal they can accommodate 25 guest a night at $265 per person plus tax/gratuity, that's about 7k per night not including the alcoholic/non alcoholic pairings, in-room dinner option or the lunch option. Given majority of their ingredients are sourced locally, from their farm or their ocean farm, I would take a guess and say they are doing well profit wise.
@@reject11soccer yeah but look at the amount of talented staff they have working more than full time.... Let alone a dedicated farm team.... Even at 7k a night (which isn't much) no way they're profitable.... Labor alone would eat that up.... Chef mid video said the room rates at the Inn supplemented them enough to get them through their first winter. Elk really is the middle of nowhere. Not enough deep pocketed locals to keep that going without the Hotel guests and people traveling hours to dine there. Don't get me wrong the place is stunning and I would love to dine (or even work) there! But money making? No way!
@@krste3000 so funny that "sustainably" always a theme in these highlight reels... Does 'sustainably' include being profitable?
I had a fantastic and memorable meal there 3 years ago. The tea at the end was remarkable. Having lived in Northern California, this restaurant captures all that is representative of the area. Bravo!
So refreshing to see a high end restaurant not have to use caviar, truffles and imported meat. Good on you chef and your entire team!
Good to see people using cheaper products and charging as if they were caviar.
@@heythere3780 not easy to serve them this fresh
Incredibly masterful craftsmanship and prime example of how to create sustainable local resources.
Kudos to these chefs. Food/dinning experience looks absolutely incredible
It's funny how you can see how goofy and lighthearted the sous chef is as he tries to operate under this ultra serious 'no noise' chef. The moments where the filming crew asks a goofy question, you can sort of see this relief in his face as that light heartedness slips out.
In my youth I was working under a Chef who trained at the CIA and then went and worked in Michelin rated restaurants. It was hard work and I enjoyed it. Then I changed career paths and joined the military. The line the chef spoke at 12:59 struck me. I learned in the military, the only easy day was yesterday.
That pork temp was absolutely perfect, insane getting to see such masters at work.
This seems so amazing. Sustainable, good quality, expertise and care into everything. I wonder how the staff keep from burning out though!
Impressive seeing the hard work from this chef. You can tell whatever he serves he does to his own high standard.
When i heard that there are no pretentious luxury ingredients, i'm hooked :p
Tuna is the man! Gotta always have somebody bringing that comic relief to the stressful kitchen
The way they source and prep their ingredients is really meticulous.
True top notch cutting edge cooking.
The only thing my brain can add is absolutely incredible!! Truly a joy to watch a desire for excellence in real time
11:15 So satisfying!
Would love to try some of those sea urchins. Quality ingredients! 👌
This is how you two star an incredible menu, chef, team and FOH. Amazing work.
What a refreshing sight. I always hated the chefs that boast about "we use the entire carcass because we care about the environment" and then fly in caviar from China, truffles from France and some expensive fish from Japan...
“Easy day is when you are not moving forward” Love it.
Seaweed and abalone taken from the cove just metres away. Nice!🥰
While watching this video gave me a big appreciation of all the prep work
I’ve always felt like there was some sort of divide in the fine dining industry. One side champions the use of luxury ingredients like foie gras, truffles, caviar, etc., and the other champions the use of the opposite (i.e. local ingredients that are rarely the most luxurious). Both sides may use the other but seem to draw a polite veil over them too. I just wish that this “drawing of a veil” wasn’t necessary. All ingredients are beautiful in their own unique way, and just because a chef finds inspiration from one doesn’t mean that the other is somehow lesser in it’s beauty. I just feel bad when I see so many people here in this comment section that are happy to rate traditionally “luxurious” ingredients as “pretentious” or, even worse, as “BS”. That to me is what separates a true chef from someone on the outside of the industry with a strong opinion, because true chefs respect the unique beauty of all ingredients, even if they choose not to use some of them.
They’re really unique when it comes to presenting the ingredients as well. When they present a course, they have a bunch of similar plates (but different shapes etc) that they’ll use so you could get a dish presented in a square bowl and in front of you is the same dish presented in a round bowl, etc. Most places try to be very exact when it comes to the presentations but they just do it very free and loose and really let their imaginations take control. The food tastes unreal too.
It is true that, apart from gold, I think, all luxury ingredients have their place and a well-deserved reputation behind their prices, probably. Caviar sourcing and wagyu are not easy to raise, with strict quality control. Truffles are declining in production, or so I hear, due to the conditions for their growth being poor, and so forth.
@@yanied9646 yeah they definitely do, but it’s nice to see someone go and try to produce a menu that’s equally as good as one of the finest restaurants in the world while using stuff that’s entirely locally sourced. The more you throw in caviar, truffles, foie gras, etc. the more you lose the identity of your cuisine, even if you’re adding delicious ingredients to the menus.
@@Frogbjb for sure it's nice to see high level cooking with what you got around rather than elsewhere. I'm wondering though if they are necessarily comparable or actually all just part of the same dining. It's just that we have been conditioned to be exclusionary when it comes to this caliber of food maybe
@@yanied9646 I think there’s aspects of both that harbor house does, because while it has some of the more stereotypical traits of a fine dining restaurant they do a lot of stuff different than anywhere else. I think that “show”rabi kohlrabi dish is kind of cheesy in the way they presented that in the video, bringing out the whole kohlrabi as well (I hope they actually use those and don’t waste them) but I can’t deny how fresh the food is. We were lucky enough to go in July and it was probably aside from being the best meal I’ve ever had in the USA, probably the freshest. When we asked for a fresh tea they went in the gardens to pick the leaves for the tea, the sea urchins were caught that day and they were the freshest tasting sea urchins I’ve ever had. Other places of a similar caliber in SF 3 hours south import the sea urchins and they aren’t fresh on that day, which gives them aftertastes.
"showrabi" and "meat calendar" My kind of kitchen chef! Also, cooking rocks, and that first chef has the killer combination of a mo and a killer mullet!
“Grab some ocean for salt”. Did my man just produced his own salt? I get that he harvest some vegetables, but it’s a whole new level if he makes his own salt from sea water.
He did! He made most of his own salt, it just didn't make it into the video.
We stayed a few nights at the inn, every day in the morning you could see them drying out the seaweed and scraping away sea snails and cleaning it, they make everything in there. Also there’s deer that live in the backyard (a mother and a baby) and they’re adorable to see in the morning trying to steal from the little garden they have there
@@eater- can you put that on your IG or somewhere else? I was looking at the size of those flakes and wondering how that worked. Really great episode btw. Enjoyed it a lot.
It's really easy to "make" your own salt. Did it with a 5 gallon jug of Big Sur ocean water. Let it evaporate in the back yard in a pan and you just "made" salt.
@@NeillNorcal that’s fair, but it’s not really common to see restaurants making their own salt, it just shows that they’re not taking any shortcuts
I used to go to summer camp at Devils Gulch Ranch when I was a kid. Definitely a huge throwback for me right there haha. Happy I was contributing to a Michelin star restaurant
This was a great vid. I'd love to eat there, but I never will...but I wish them all the best.
I know. I'm going to try but fear I won't be able to wait the 3 years to get a table.
My wife and I were fortunate enough to dine here in August of 2020. It was our honeymoon. It was the most spectacular meal and the most spectacular scenery. I am forever grateful for that experience. At the end of the evening, as we were leaving we thanked the chef and staff and decided the meal was better than Aline’s which we had dined at the previous year
I wanna have a beer with Tuna man what a guy
Its glad to see this type of restaurant. Thanks for Eater always makes me feel the kitchen pump!!! I left this industry but still good to see food industry.
That pork looks incredible
Had dinner at Harbor House last night. Amazing experience. Even got to meet the “Rock Chef!”
Good job championing the use of humble ingredients, without traditional imported luxuries such as caviar, truffles, and foie gras.
For sure working with true ingredient that are available throughout season is so raffiné and and show your true artistry and truffles and foie gras is indeed amazing but way over pushed bravo for the comment
@@nicolasbeaudry6158 Indeed. That's the essence of cooking 😊
Harbor House is one of my favorite places in the whole world, highly recommend eating as well as staying at the Inn.
They must really love it to do this level of cooking EVERYDAY!