In the town of Parrsboro, Nova Scotia, the Harbour View Restaurant is an institution. Once known as The Pier, this property has been dishing out delicious food for decades. While no one’s sure exactly when the restaurant was established, word of mouth suggests that there has at least been a canteen there since the 1950s, and once you try the food and experience the hospitality you will know why. Oh yeah, and the view of the highest tides in the World is not too shabby either!
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Angie Willigar, who co-owns the Harbour View Restaurant with her husband, Shane has lived in Parrsboro her whole life. A teacher of 28 years, Angie says that the restaurant is her passion project. “I think maybe because I’m a teacher, I like to look after people. That’s what I try to do at the restaurant as well, look after people, hear about their lives, their day, and their adventures.” The couple bought the restaurant in the fall of 2019, unaware of the struggles that were coming as the world learned to cope with COVID-19. Now in their fifth season, Angie and the staff at the Harbour View have found their stride, thanks to a lot of trial and error, as well as community support which has been the backbone of this business since back in the 50’s.
As mentioned, the restaurant hasn’t always been the Harbour View. For years, it was called The Pier. It was purchased in the late 1990s and rebranded, bringing a breath of fresh air to the long-standing restaurant. That said, there are no hard feelings if you mix up the names. According to Angie, they accept any name, and “if you’re local, it’s The Pier.”
As a lifelong Parrsboro resident, Angie’s history with the Harbour View didn’t start with the purchase. The restaurant has been what she calls “a family affair” for decades. Their children worked at the Harbour View as teens, and Shane’s mother, Ruth worked there for more than 20 years. It’s this sense of family that played into Angie’s decision to purchase the Harbour View, as opposed to some other possible places around town. “For me,” Angie explained, “it was equally about the people as it was the business.” She knew the owner was contemplating retirement and when talking with her husband about it, Angie and Shane both acknowledged they would be disappointed if someone else purchased it. The very next day, Angie texted her husband—she had a deal arranged that Angie and Shane would be the new owners of the Harbour View and the transition began.
That feeling of family is at the heart of Angie’s goals for the Harbour View. It’s as much a social space for the town as it is a restaurant, and Angie wants visitors to feel like they’re having an experience, not just a meal. Ultimately, it’s the community around them that helped them navigate the struggles of COVID and continue to thrive in an environment that could have easily shut them down. In their first season, even amongst the uncertainty of COVID, people flocked to the restaurant for take-out, which Angie found heartwarming. “It was our very first season,” Angie explained. “We had so much support, even when no one knew what to do.” But with a lot of figuring out, they made it through. “We absolutely could not have done that without the support of the community.”
The staff, too, are people who are passionate about the Harbour View and Parrsboro community. It’s important to Angie that the staff are tight-knit and comfortable with each other. “At the very first meeting, I told everyone: I will be here all of my summer with you, and this will be my extended family.” Communication is key, and everyone can have their say. “Our current team communicates daily about what we can do better.” A staff that can support each other and work towards efficiency is also a great way to provide a better dining experience for their customers.
The restaurant itself, as the name suggests, boasts an incredible view of the harbour and the World’s highest tides at its doorstep allowing visitors to experience the amazing transformation between low 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.
The restaurant’s most popular dish, without 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 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.
For those who aren’t interested in seafood, there is still a wide variety of options. There’s lots of standard pub fare such as wings, burgers, and nachos. There are also several sandwich options, hot dinners, and the ultimate classic: chicken fingers and fries. There’s a separate menu for kids and seniors, offering many common menu items with slightly smaller portions and lower prices.
The real stars of the show at the Harbour View are the homemade pies. A staple on the menu for decades, the recipe has been passed down through employees. Ruth made the pies for over 20 years. When she was preparing to retire, Angie’s friend joined the team and spent a season learning everything she could about the art of making pies, and trust us it is an art, allowing the restaurant to continue the legacy. “She taught my friend Barb all about the pies and what she does, and I just love that. It’s been passed to another generation.” The history of Harbour View pies goes back even further, however. Angie believes the first pie maker was once-owner Hattie McLellan, meaning the craft has been passed along for over 50 years.
Angie and the Harbour View are very much involved in the Parrsboro community, collaborating with as many businesses as possible. The restaurant is a sponsor of the Ship’s Company Theatre, the Plein Air Festival, the Lion’s Club, and much more. They’re part of the Board of Trade, and they shop local whenever possible. “I think it’s really important to give back and it’s not always easy, but we definitely give what we can.” Business owners throughout the town are friends, from the restaurants, the inns, the cottages, and the motel. They’re happy to lend a hand when someone needs it or to recommend another location if tables are full. The business community is more like a support network, without the overarching sense of competition. “We do our best to promote all businesses in town. We want to see everyone do well.”
When it comes to the continued success of the Harbour View restaurant, Angie again credits the community for support even in times of uncertainty. “People always ask how did you know? How were you sure that it was going to be, okay? And I say, “You can never be 100% sure about anything.” Angie continues, “So, as long as I am 51% sure of something, I go for it as the odds are in my favour!” she said with a smile and a laugh.
Parrsboro has an award-winning theatre, several museums, a brewery, and so much natural beauty. Thanks to the community that Angie has leaned on over the years, tourism in Parrsboro is thriving and growing. It’s a wonderful multi-day vacation spot, because of places like the Harbour View restaurant.
by Amanda Stellisano