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May 11, 2021

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The Cove opening soon at Tidewater Cove Marina in Vancouver

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George Goodrich, left, and his daughter, Gwen, look over samples of booth material for the Cove Restaurant. The Cove announced plans to open as the first commercial business at Tidewater Cove on the Columbia River.
George Goodrich, left, and his daughter, Gwen, look over samples of booth material for the Cove Restaurant. The Cove announced plans to open as the first commercial business at Tidewater Cove on the Columbia River. (Amanda Cowan/The Columbian) Photo Gallery

The father-daughter team of George and Gwen Goodrich of The Hammond Kitchen & Craft Bar in Camas is developing a new restaurant and event space at Tidewater Cove Marina in Vancouver.

The Cove sits above an underground parking lot at the marina at 5731 S.E. Columbia Way. The finished project will include underground parking, a 5,700-square-foot dining room and bar on the main floor, and a 4,500-square-foot event space above.

The main dining room will seat 128 guests, with an additional 62 seats at the bar, and an outside patio will serve 68 people. A private dining area will accommodate 80 guests, along with two outdoor patios that seat 60 guests each. Fire pits will dot the outdoor spaces.

“There’s lots of wood like The Hammond,” said George Goodrich, “but lighter and brighter. We designed the space to provide a good view regardless of where you sit.” That view includes the marina and the Columbia River.

The food and drink program resembles The Hammond Kitchen & Craft Bar, with some riverside additions. Chef Dylan Reisch, of The Hammond, will run the food program, offering steaks, chops, pasta and starters. Menu options for those with particular dietary restrictions (vegan, gluten-free, dairy-free) will be marked with symbols on the menu. The drink menu will feature local beer, wine and spirits, as well as cocktails created by Gwen Goodrich and The Hammond’s beverage director, Jon Borth.

“We’re on the water, so we want to focus on really high-quality seafood,” said George Goodrich. The Cove will have an eight-seat raw bar featuring seafood (like oysters) and sushi.

The entire space, including the outdoor patios and fire pits, will be full service. “Counter service is not our style,” said George Goodrich. “As a restaurateur, I hate it. That’s not an experience to me. I can buy a box of food anywhere and eat it.”

Goodrich also wants to make sure customers have plenty of space. “We’re into comfortable seating with large seats and lush padded booths,” he said. “Designers like those hard chairs, but customers don’t. It’s part of the experience to have space and not be crowded. If you’re having a personal private conversation, you don’t want someone eavesdropping.”

The Goodriches will open and run the restaurant before planning events upstairs. They’ll focus on the event space as COVID-19 restrictions loosen up to allow gatherings. An event planner and a dedicated full kitchen that can accommodate all-day dining will be available for these special occasions.

Gwen Goodrich looks forward to restarting the wine dinners that were popular at The Hammond upstairs at The Cove. A self-proclaimed wine nerd with 17 years of experience in the wine industry, she has built her wine program around local, boutique wineries like Analemma Wines in Mosier.

At present, there’s no specific opening date, but the Goodriches plan to open The Cove this summer.

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