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Harbor Restaurant Restaurant Review: Views, ambience and historic appeal make this place perennially popular, particularly with tourists. A menu of classic steaks and seafood offers few surprises, but executive chef David Cecchini has been making positive changes since his arrival, including casual and informative Friday night wine tastings. Several oyster varieties (Blue Point, Fanny Bay and Kumamoto) are served up on the half shell, and seafood towers are a nice way to share if you’re dining with a group. On a good night, when the service is attentive and the sunset particularly striking, you'll understand why this former Santa Barbara Yacht Club has so many fans. On a not-so-great occasion, you'll end up struggling to get your server's attention and cursing the tourist trap syndrome that makes so many restaurants fail to live up to their potential. A nice selection of local and international wines is available, along with a full bar. Though not particularly inventive, the desserts are reliably good --- and big enough to share: the chocolate cake is a four-story tower of fudge, and since a half-pound chocolate chip cookie isn’t enough, they top it with vanilla ice cream and almonds.