Chasing North America’s Tide-To-Table Movement

By now, most of us are familiar with the farm-to-table movement, but perhaps fewer have heard of the emerging tide-to-table approach – an idea that embraces sourcing the food on our plates locally and sustainably from our coasts and shores, offering a deeper, more personal way to connect with the wild land around us. Nowhere is this concept more evident than along North America’s shores. From British Columbia to California, Maine to Georgia, there are restaurants and luxury retreats that stand above the rest through their deep dedication to channel the flavors of the sea. Whether it’s diving for fresh uni in a salt-water bay in British Columbia or enjoying a cedar-fired oyster roast on a summer evening in Georgia, these immersive experiences celebrate the deep-rooted connection between cuisine and coast.

Savor Hand-Harvested Salt at the Harbor House Inn

THE HARBOR HOUSE INN | MENDOCINO COAST, CALIFORNIA

Three hours north of San Francisco and perched on a remote and rugged bluff overlooking the Pacific Ocean sits the Harbor House Inn. Run by acclaimed executive chef Matthew Kammerer, with two Michelin stars in tow, the Harbor House Inn is well-known for its culinary pedigree. But it’s the gastronomic connection to the sea that earns this well-loved restaurant its loyal following. The kitchen centers the menu around two distinct ingredients: seawater and sea vegetables, both sourced directly from the ocean. Feather boa, kombu, wakame, nori and rainbow leaf are foraged from nearby coves, while most mornings, you can find Kammerer walking the tidepools, buckets in hand, harvesting the seawater himself to make Harbor House’s own salt. On any given night, guests may come across black cod smoked over bay laurel, savory infusions of Douglas fir or Tokyo turnip seaweed.

Dive for Fresh Uni at Nimmo Bay

NIMMO BAY RESORT | BRITISH COLUMBIA

Deep in the Great Bear Rainforest of British Columbia, on the shore of Mackenzie Sound, you’ll find the quiet and secluded Nimmo Bay Resort. Originally a family-run fishing lodge anchored in the bay, Nimmo Bay has evolved into an intrepid luxury retreat, only reachable by seaplane or boat, centered around a strong connection to and respect for the surrounding natural ecosystems. In fact, this deep commitment to nature is the foundation of Nimmo Bay’s tide-to-table ethos—it’s not just about serving sea-centric cuisine, but about inviting guests to immerse themselves in the experience. Whether it’s diving for fresh uni and sea asparagus while a chef prepares it feet away, having a private “snorknic” in the middle of the sound or simply enjoying the sea-forward menu featuring, on any given day, newly foraged spruce tips, freshly caught halibut, or smoked salmon – Nimmo Bay’s tide-to-table approach is built into every aspect of the experience.

Enjoy a Late Summer Lobster Bake at Aragosta

ARAGOSTA | DEER ISLE, MAINE

On the western shore of Deer Isle, in a secluded and tight-knit community off the coast of Maine, sits the highly-revered restaurant Aragosta. Led by seasoned chef Devin Finigan after doing stints at Blue Hill, Single Thread Farms, Per-Se, and Jean-Georges, Aragosta’s cuisine is a love letter to the region’s heritage where fishermen and seafarers have depended on the bounties of the ocean for generations. Lobsters are more than just a delicacy here – they’re a way of life. From her deeply savory lobster stock filled with scallops and halibut lovingly known as her famous “tidal broth”, the late summer lobster bakes cooked on the shore under a blanket of seaweed and shellfish, and the copious amounts of oysters – Aragosta is showcasing Devin’s deep understanding and love of the sea in a way that feels sincere, personal and simply unforgettable.

Join a Cedar-Fired Oyster Roast at Greyfield Inn

GREYFIELD INN | CUMBERLAND ISLAND, GEORGIA

Located on Georgia’s Cumberland Island, under ancient oaks dripping with Spanish moss and home to a band of wild horses, is the storied Greyfield Inn. Once the 19th century retreat of the Carnegie family who, in 1900, built Greyfield for their daughter, it has since been converted into a 16-room inn still run by the descendants of the famous family. Only reachable by boat, Cumberland Island is as private and remote as they come – and Greyfield’s well-loved culinary program is an extension of its wild and unspoiled coastal heritage. Here, the menu is dictated by the tides and influenced by the seasons, whether it’s fresh shrimp in the spring or island oysters in the fall. One of the best ways to immerse yourself in this ethos is the well-loved Sunday Oyster Roasts, where you’ll find fire-roasted oysters alongside succulent shrimp, smoked fish, and bright citrus-infused crudo, served outdoors under the century-old oaks that call Cumberland Island home. 

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Curious about creating a journey that incorporates these tide-to-table destinations? Talk with one of our Destination Specialists to learn more.