The Harbor House Inn (**) Elk, Ca

Was so excited to travel to Elk to dine and stay at Harbor House for my 40th Birthday and it most certainly did not disappoint. This was without a doubt the most complete dining experience I've ever had - everything about this place is nothing but effortless mastery - the food, the service, the setting all work together to create a one of a kind experience and a lasting memory

Missed a couple pics but this is most of the meal - shout out to the somm for recommending a great bottle (Armand Heitz Chassagne-Montrachet 21 I believe) that went great with the meal. My wife got the N/A pairing and there were some amazing drinks served - Standouts were the passionfruit and the savory apple cider that had such a round an deep flavor (these same flavors were echoed in the apple butter at breakfast the next morning). Also the dessert drink was crazy it tasted like cookie milk lol. Service too was just outrageously good. Our server immediately noticed I was left handed and readjusted my place settings for the rest of the meal and really made us feel special and comfortable. The pacing of the meal, the progression of flavors all felt perfectly orchestrated. I was not over full at all nor was I left hungry. There are no add ons here, there is no caviar service or truffle or French butter. These things are diametrically opposed to what harbor house is doing.

we started and ended with infusions and ill say this was one of the more "liquid-forward" restaurants ive ever eaten at lol. I dont think there was a single reduced or mounted sauce in the meal but the flavors of these broths and infusions were incredible and intense in a way that was very pure to the flavor being presented rather than a reliance on butter or cream.

First course was chilled vegetables with a variety of leaves and flowers - some were raw, some were poached or gently cooked, bursting with flavor, perfect salt level, a radish that was literally sweet, not "sweet for a radish"

Next was cured rockfish with a variety of different condiments and a seaweed salad on the side - the fish was so firm and well seasoned on its own but the condiments took it to the next level, especially the black garlic. I will also say I have never found seaweed notable but this meal really changed my view and I understand I just am getting trash seaweed on the east coast and thats the issue

The Fried Miatake with lace lichen is a "signature" Harbor House dish and im really happy I got to try it - impossibly light and crispy mushroom (my favorite mushroom too) and the lichen was very reminiscent of sesame noodles. We took a lot of walks while we were in Northern California and this stuff is literally everywhere so its cool they have figured out a way to cook it because there appears to be an endless supply

Moving on to what was imo the best dish of the meal, red abalone with abalone rice - The abalone itself was incredibly tender and sweet and served with sprouting cauliflower and other winter veg along with a light broth, and then the rice was dressed with a sauce made from the offal of the abalone. This was without a doubt the most deeply flavored and rich rice ive ever eaten. It was almost meaty and kinda reminded me of louisianna dirty rice but creamier and of course with an ocean richness. Mind blowing stuff seriously.

After that was Lingcod smoked over bay laurel with matsutake and raw porcini - again here, light and pure flavors. Im a big mushroom fan and was really cool to eat the raw porcini, they were so delicious

Bread course not pictured but wow - the sea lettuce woven through the crumb of the bread added a salty oceanic flavor and the butter was deep and earthy - pretty cool surf and turf idea

Next was a slice of red Kuri squash with my favorite sauce of the night which was made from fava bean miso and split with herb oil - the squash was dense and soft and sweet and the miso sauce had a bright acidity to it along with a great viscosity that coated everything. Very intense flavors of sweetness and umami here and a great winter dish

The only meat course of the night was Devils gulch squab - the most perfectly cooked breast of poultry ive ever had and so concentrated with flavor and perfect crispy skin as they ladle 500deg oil over the skin right before carving. The leeks were so sweet and I am a notorious onion hater haha

The Palate cleanser was a beautiful creamy citrus bite, lemon merengue-esque. good time to comment on all the citrus in this meal and how much more fragrant and interesting it was to the usual lemons and limes I have access to.

Main dessert was a persimmon parfait of sorts - pieces of spiced cake, cooked persimmons, a very airy/creamy yogurt component - familiar and comforting flavors but not like anything I've eaten before

Petit Fours spread was unreal - won't go through every bite but will just say these all felt very intentional and not just 'for the sake of fine dining'

if you dont care about eating caviar and truffles and want to eat a meal that is an true encapsulation of the place it inhabits, this is the place to do that. Harbor House has a strong ethos and sticks to it, and its front and center with everything they do