and high tides, depending on when they visit. There’s also the lighthouse, which makes for a beautiful photo op. The restaurant has picnic tables for those who prefer to eat outdoors on a sunny day. All the talk about what makes the Harbour View special behind the scenes leaves one major question—what about the food? Everything served at the Harbour View is prepared on-site. “We cook a turkey every day. We make seafood chowder every day from scratch.” Every meal is made to order, and while this can take a little extra time, it is well worth the wait. They get their ingredients from local sources as much as possible, and Angie is highly mindful of what they bring in. For example, she prefers lobster from the Bay of Fundy, instead of places with more mild, warm water. The Fundy lobsters, she finds, are more flavourful, and worth spending a few extra dollars for and when you try their lobster roll you will thank her for it.
“Our current team communicates daily about what we can do better.” anyone who finds the platter too daunting, there are also seafood combos that include selections of fish, clams, and scallops. The seafood chowder is another well-loved dish, and Angie recommends the Mariner’s Salad: a Caesar salad topped with grilled shrimp and scallops. The restaurant’s most popular dish, with- out a doubt, is the seafood platter. A hit with tourists and locals alike, the platter comes with a little bit of everything; Five Island clams, Atlantic haddock, shrimp, scallops, and a lobster roll, served with your choice of potato, veggies, and coleslaw. For
SPOTLIGHT MAGAZINE ON BUSINESS MAGAZINE • VOL 24 ISSUE 3 81
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