Rates

$89 to $399

Payment types accepted include Visa, Travelers Checks, Master Card, Diners Club, American Express and Personal Checks.

The types of beds available include Queen, King and Double.

Description

Circa 1637. Experience a relaxing coastal getaway or business retreat at this luxurious oceanfront inn, located in the historical district with period estates listed in the National Register. Gathering rooms include the Cabin room, originally a sail loft from the 1600s, showcasing a massive fieldstone fireplace. Many of the large guest rooms and suites feature fireplaces, Jacuzzi tubs, heated tile bathroom floors, decks and seascapes. Taste award-winning gourmet dining overlooking the Atlantic in the 1637 restaurant, or enjoy a pub menu and entertainment in the Ship's Cellar Pub. A gift shop and outdoor hot tub offer pleasant indulgences.Publicity and Awards: New York Times, Down East, Food & Wine, The Learning Channel, Ladies Home, Travel Channel- "Great Country Inns".Location: Waterfront, Ocean Community, Southern Maine, Coast and 1 hour north of Boston.

Amenities

Meals Included in Rates: Breakfast.
Types of meals: Early Coffee/Tea, Continental Plus Breakfast, Lunch, Dinner, Gourmet Dinner, Room Service, Banquet Service, Catering Service and Restaurant on Premises.
Amenities In Room: Air Conditioning, Modem Hook-Up, Cable TV, Reading Lamps, Central Air, Clock Radio, Telephone, Coffeemaker, Television, Data Ports, Desk, Hair Dryer, Bath Amenities, Wireless Internet Access, Iron/Ironing Board, Climate control, Ironing board, Many with fireplaces, 19 with ocean views, Jacuzzi spa tubs and Free Wireless Internet access.
Amenities On Site: Television, Phone, PC, Hot Tub/Spa, Gift Shop, Fireplace, Fax, Copy Machine, VCR, Hot tub, AV equipment, 1637 (restaurant), Ship's Cellar pub, Meeting and function rooms.

Reviews

“It's hard to decide where to stay when you're paging through a book of country inns. This time we chose well.”
—

“Our favorite and only place to stay in Maine!!!”
— Tina Ouellette

“The wedding coordinator, Patty Roche, was the root of all wedding day issues… That should never happen! These are just a sampling of the reasons: We did not have 11 extra guests, yet the morning after our wedding they handed us a $500 bill for 11 extra entrees. Why? Because they forgot to feed 11 of our guests and had to rush their food. During our initial meeting, I specifically asked what option there was with the clambake package for those who don't/can't eat seafood. I was told Chef will put a chicken on the buffet as well. At no point during this meeting, any email (and there were 50+ emails), any phone call, our details meeting or our final meeting did they ask for a head count on those who would prefer chicken. I made a point to confirm this the day before our wedding. I was absolutely shocked to learn, in the middle of my reception, that my response of "Good, I know of at least three people who can't go near seafood." to their confirmation of the brick chicken was somehow, some way, taken as a head count for chicken. I am still floored and don't understand their logic in the least. That wasn't something they should have confirmed? Or maybe asked? When you say that there will be a chicken available on a buffet, that means it will be as available as every other item on that buffet. As such, if they had done it right the first time, by either asking for a count or preparing a decent amount of chicken, there wouldn't have been extra work. I am not paying $500 for Patty Roche’s bad. There were a total of 14 guests who needed something other than seafood, that's 26% of our total count. Even if they didn't want to prepare enough chicken to have it available for each guest, they think they can charge me $500 when they didn't have it available to cover 26% of my guests? That's not even mentioning the part where Patty told my husband that my maid of honor authorized this charge. Is she on the contract? She isn't, so she couldn't have authorized a thing. She simply ensured that my guests had something to eat... Which should have been Patty’s job. We also paid for bruschetta and crab cakes as our hors d’ ouerves yet when our bridal tray arrived in our holdng room, it was only cheese and fruit. How does that happen? We were all starving by the time dinner finally came out. I just about lost it when I called my florist, two days prior to our wedding, and found out that the York Harbor Inn had not paid them and they were not planning on doing our flowers. The only reason I even called them was because I lost a bridesmaid. If that didn't happen, and it usually doesn't, I wouldn't have had a clue until my mother went to pick them up on my wedding day and we would have had no flowers. How does that happen?! I asked for confirmation and they assured me on May 11. Where was their follow up on that? When my maid of honor asked why the cake wasn't being cut, she was told that they didn't know we cut the cake. How did all of their staff miss the DJ announcing, the lights, the music, the amount of pictures, the guests crowding and the cake fight? Just not paying attention? Still? After the cake was cut, how did it wind up hidden on a back table where no one got any? I am floored again that blueberry pie was served to each guest and my wedding cake was unseen by most guests. Where did it all go after? Why wasn't any packaged for me to bring home? I am sure their staff enjoyed my cake, but it would have been nice if I was able to as well. I also did not have a final bill prepared and available until 5:15pm on the day our final payment was due. Unbelievable. In addition, I write this review 9 days after writing them a very concerned email about how my wedding day was handled… I have yet to see or hear a response. In short, my wedding day was beautiful and I was happily surrounded by wonderful friends a family… But the York Harbor Inn played no part in creating that.”
— Sara Locke

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