Our Story

Fire. Sea.
A Shared Table.

Harbor & Ash was built on a simple belief — that the best meals happen when great ingredients meet open fire, honest craft, and a room that feels like home.

The Beginning

Born at the Edge of the Water

Harbor & Ash opened in 2019 in the historic waterfront district — a space that had been a fisherman's warehouse, a chandler's shop, and finally, a restaurant worthy of its surroundings.

The concept was simple from the start: source the finest coastal ingredients, cook them with fire, and serve them in a space that felt both elevated and genuine. No performance. Just exceptional food, made with care.

The name itself is a nod to duality — the harbor for what comes from the water, the ash for what the fire leaves behind. Both essential. Both elemental.

The Approach

Fire-Forward, Coast-First

Every dish at Harbor & Ash begins with one question: what does the fire do to this? Our custom-built hearth burns cherry, oak, and applewood — each wood lending a different character to whatever passes through the flame.

The seafood comes from regional waters — day-boat caught where possible, sustainable always. The beef is dry-aged in-house. Pasta is made fresh each morning. Nothing is unnecessary. Everything has a reason.

We serve the season. The menu changes every eight weeks as the coastline and the farms around us change — so there is always a reason to come back.

What We Stand For

Three Pillars

The Ingredient

Day-boat seafood, dry-aged beef, coastal farm vegetables. If it isn't exceptional raw, the fire won't save it.

The Fire

Our open hearth is the heart of the kitchen. Cherry, oak, and applewood create depth, crust, and character no other method can replicate.

The Room

Dark wood, candlelight, copper, water views — the room is designed to make every occasion feel worth remembering.

Executive Chef & Co-FounderMarcus Aldren

Meet the Chef

Cooking With Fire & Intention

With over two decades in coastal and fine dining kitchens — from the Atlantic seaboard to the Pacific Northwest — Marcus brings a deep reverence for open-fire technique and a restless curiosity about what the sea has to offer.

Trained in classical French technique and refined through years of live-fire cooking, he brings a quiet intensity to the kitchen that you can taste in every plate. He sources personally. He eats simply. He cooks with fire.

The seasonal tasting menu is his personal statement — changing every eight weeks as the coast changes with the seasons.

Trained AtLe Cordon Bleu, Paris

SpecialtyOpen-Fire & Live Hearth

Experience22 Years in Fine Dining

RecognitionJames Beard Nominee, 2022

Where It Comes From

Sourced With Purpose

We believe the best cooking starts long before the kitchen. Our relationships with fishers, ranchers, and farmers in the region are as important to us as any technique.

Sustainability isn't a selling point — it's simply how we've always worked. Because good ingredients require healthy oceans, healthy land, and relationships that last.

Day-Boat Seafood
Lobster, oysters, and fin fish sourced directly from regional fishers within 200 miles of the harbor.
Dry-Aged Beef
All steaks aged in-house using a custom salt-room program. Minimum 30 days, up to 60 for select cuts.
Coastal Farm Produce
Vegetables, herbs, and grains sourced from farms within 150 miles, rotating with the season.
Hardwood for the Hearth
Cherry, oak, and applewood sourced from regional orchards and sustainably managed forests.

Ready to Visit

Come See What the Fire Tastes Like

Reserve your table for dinner, or reach out to plan a private dining experience or catered event.

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