Brandy’s Harbortown Sails into Bay Harbor
Restaurateurs Dock a Trifecta
The Morrisons—Bryant and Jamie, Philip and Laura—are the inventive restaurateurs behind Bay Harbor’s popular Maple + Batter, home to superior offerings for breakfast and brunch, and NOMAD., elevated, shareable plates inspired by world flavors.
Now the Morrisons, along with new partner Rick Iceberg, build upon this success with their third venue, a spanking new cabana bar and restaurant occupying a prime site in Bay Harbor Village at the edge of Bay Harbor Lake Marina.
Iceberg is a Michigan-based entertainment entrepreneur and was the first to suggest assuming the lease of Knot Just a Bar, a longtime destination in Bay Harbor. (Previous owners David and Amanda Waskiewicz have another venue of the same name in Omena, and they are focusing on that site in order to be closer to family.)
“Rick…approached us with the opportunity to partner with him on this project,” explains Bryant Morrison. “Rick has spent decades in the industry and has been a fantastic coach and mentor to all of us as we developed the Brandy’s Harbortown concept.”
When asked if the team had any concerns about going for the hat trick—and staffing a new restaurant in a competitive hiring market—the answer was simple.
“Overall, [there’s] a growing interest in joining our team,” Philip Morrison tells us. “[T]hey have heard great things about the culture, and [it’s] truthfully all due to an amazing group of folks we have working together.” He describes the current team as “truly irreplaceable.”
Bryant adds, “Opening a third location has allowed us to promote team members into new roles that would not have been available without the growth of the hospitality group.”
Colorfully Coastal
Like the Morrisons’ other two venues, Brandy’s Harbortown is the result of a “long brainstorming process” according to Bryant. “[It’s] a fun play on the coastal vibe of Bay Harbor that we wanted to focus on, and [it’s] partially inspired by the Looking Glass song.”
(If you’re old enough, you remember having “Brandy (You’re a Fine Girl)” stuck in your head through most of 1972 and beyond, thanks to heavy rotation on the radio. But the respected song has been covered consistently over the decades by varied artists, from Red Hot Chili Peppers to Kenny Chesney, and has landed on soundtracks from The Simpsons and The Wire to Lords of Dogtown to Guardians of the Galaxy Vol. 2. And now that we’ve brought it up, we bet you can’t stop humming it. )
“…We want to make sure the restaurant has a fun and inviting feel…for anyone coming off the boat, out of the pool, or for a relaxing day/evening out,” says Laura Morrison. She adds that the interior “is completely different from anything that we’ve done before.”
Inside, look for white beadboard overhead and stone tiles underfoot, with natural wood tables, a bar dressed up with fluted wood, and gold accent lighting throughout. Four kitchen stations bear colorful tiles in keeping with the logo colors of yellow, pink, and orange.
Outside, the new patio is triple the size of the previous space, with white tables and chairs alongside colorful umbrellas, Adirondack chairs, and strings of market lights. Several large fire pits will keep the chill at bay. A new 40-by-20-foot steel cabana, with an expansive bar seating 30 or so, is light and airy with tongue and groove white pine ceiling and rattan lights. Brandy’s total occupancy is 240, both inside and out, with the seasonal cabana operating May through October, weather permitting.
Kitchen Collective
Chef Hans Jessen served as executive sous chef at NOMAD. before moving across the way to set up shop as Brandy’s executive chef. With almost four decades in the industry, Chef Hans has a skill set perfected by a wealth of upscale experience. A graduate of Rhode Island’s Johnson and Wales University, Jessen tenured at Germany’s historic Schlosshotel Kronberg as well as Ramada Renaissance Hotels, MGM Grand’s Brown Derby, and the 24 Grille in the Book Cadillac Hotel, among others. He’s excited to offer an entirely different dining model in the new restaurant.
Brandy’s four walk-up micro kitchens, each with its own chef and staff, is “a kitchen collective of sorts,” explains Laura. “Each will have its own [theme], menu, and flair…for the guest to select from.” Patrons will order directly and pick up their orders via pagers.
We’ve got the skinny on some delicious offerings coming out of all four spots:
Heirloom (fresh and vibrant): Salads, wraps, and grain bowls, packed with texture and flavor, are all created from fresh, high-quality ingredients. Try the Signature Salad with butter lettuce, fresh shrimp, red onion, avocado, cherry tomato, and garlic vinaigrette.
Wings + Beer (equals uncomplicated fun): Think wings, all wings. This straightforward menu comes with adventurous house-made sauces, plus a hand-picked selection of local beers.
Brandy’s Kitchen (home to comfort food classics): Juicy smash burgers, gourmet hot dogs, and piled-high sandwiches are menu highlights plus Reuben Egg Rolls, Brandy’s Best Wurst, and Classic Pastrami.
Fresh Catch (aka the bounty of the sea): We predict the Maine vs. Connecticut Lobster Rolls will be wildly popular. (The traditional Maine roll is filled with generous chunks of chilled lobster, while the Connecticut version is warm and buttery.) The Fried Walleye Sandwich, Lobster Quesadilla, and Fish Tacos are bound to become favorites as well.
On tap, patrons will find eight beers, two cocktails, and white and rosé wine. Full bar service will feature selections from local, regional, national, and international distilleries, plus crafted signature cocktails, under development with NOMAD.
Find Brandy’s Harbortown at 820 Front St. in Bay Harbor.