York Harbor Inn has grown considerably since brothers Joseph and Garry Dominguez first opened it over three decades ago. “We hoped to take the original inn building, fix it up, create a really strong restaurant clientele, remodel the 12 guest rooms, and then possibly look to open another property somewhere,” says innkeeper Garry Dominguez. That other property turned out to be closer than anticipated – right next door. This enabled them to expand the number of rooms, and add a ballroom and a large parking lot.

Thirty-plus years later, the York Harbor Inn consists of 62 rooms spread over five buildings, each with its own personality. The main building also houses two eateries: the nautically themed Cellar Pub downstairs and the 1637 dining room upstairs, with views of the ocean. The two restaurants share the same menu, helmed by Executive Chef Gerald Bonsey. The attached Yorkshire House annex has an additional 11 rooms. The remaining houses each have 7 rooms, some with ocean views and fireplaces: Harbor Cliffs, Harbor Hills, Harbor Crest, and Chapman Cottage, which just opened this past summer.

There are three room types, and prices range from $99 to $349, depending on the time of year; there are often packages available. Rooms come with a “continental plus” breakfast, which includes an assortment of homemade breakfast goodies from pastry chef Dan Boucher. These include coffee cake, muffins, fruit breads, and Danishes, as well as yogurt, fresh fruit, house-made maple granola, and coffee and tea. Each building has its own dining room and living room with a fireplace, and there is free wifi.

“I like the idea of providing something people really enjoy,” Dominguez says. “The better job we do, the better time we have. We’re fortunate enough to have a great location, and a great staff – they’re very seasoned, and happy with what they’re doing.”