Evansville's two Harbor Bay Seafood Restaurants, owned by Paul Stieler, are located near Stieler's Showplace Cinemas North and East.
Chef Jasone Parsons, once the owner of the downtown Tin Fish, has plenty of experience cooking great seafood. His menus are packed with tasty and original offerings of fish, shellfish, and calamari, served up fried or grilled in platters, sandwiches, wraps, tacos, and salads. Parsons whips up plenty of non-seafood offerings too, for the meat eaters in your family.
I recently stopped in at the northern location for dinner early on a weeknight; the restaurant already had a number of tables full, and more people stopped in as I was dining.
After taking a moment to peruse the lengthy menu, I chose a cup of Gator Gumbo ($2.95) and the grilled mahi mahi platter with Mango Salsa ($9.95).
The gumbo was thick, rich, and mildly spicy, with coins of good-quality smoky andouille sausage, lots of okra, and large chunks of gator meat. The gator was well-prepared; it was very tender, with the appearance and texture of white meat chicken but the flavor of crawfish.
My mahi entree included two sides, and I requested a house salad as one. I was pleasantly surprised. The iceberg, carrot and red cabbage mix was enhanced with dark green romaine lettuce and topped with a generous pile of shredded cheddar cheese, diced tomatoes, and a thick slice of cucumber. It was large for a "side salad," and everything was very fresh and crisp. It came accompanied by a soft, warm roll and butter. My only real disappointment with the meal was the absence of a low-fat salad dressing choice. On the upside, the balsamic vinaigrette I chose was well-balanced and delicious.
I was likewise impressed with my mahi plate. The side of mixed vegetables included broccoli, zucchini, yellow squash, and carrot, all obviously fresh (not frozen), cooked just until tender, and served in a light butter sauce. I noticed a couple of caraway seeds as I enjoyed the vegetables, which gave the dish more character than plain steamed veggies and butter.
Mahi mahi is a steaky fish that has some chew. My filet was done just right, flaky but still moist. The mango salsa included fresh diced tomato and pineapple, and complimented the fish very well. It was a visually appealing plate as well, with a slice of lemon, curly kale, and a sprinkle of red cabbage confetti.
The price of $9.95 seemed very low for the size and quality of the entree.
In the past I've enjoyed the mahi mahi sandwich at Harbor Bay. You can request it grilled or fried, and the firm, good-sized filet nicely fills out the toasted wheat bun. The grilled version is a very satisfying option for those making healthy choices.
The menu varies slightly between the two restaurants. The north side location offers lobster and pastas not available at the smaller east side kitchen. Reservations are accepted in both locations.
The North Side Harbor Bay is located at 4428 N. First Avenue, in the North Park Shopping Center.
(812) 423-0050
Hours: Every day from 11 a.m. Closing time varies.
The East Side Harbor Bay is located at 4706 Morgan Avenue in the Showplace East Theater.
(812) 402-5122
Hours: Monday - Thursday from 3:00 p.m. Closing time varies.
Friday - Sunday from 11 a.m. Closing time varies.
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Photo by Aimee Blume
