Huntington Beach council members have gotten a glimpse of what it would take to dredge a portion of the channels in Huntington Harbour and whether the city could partner with the county to reduce costs.

Huntington Beach council members have gotten a glimpse of what it would take to dredge a portion of the channels in Huntington Harbour and whether the city could partner with the county to reduce costs.

During a study session March 3, city engineer Tom Herbel put the cost of the project —aimed at ensuring that vessels do not run aground while navigating the man-made harbor — at about $2 million.However, he added that city staff has yet to identify whether the work even needs to be done.He and Public Works Director Travis Hopkins said they have not received complaints from boaters about their boats hitting the bottom of the harbor.The county is currently working to obtain permits to dredge the main channel, which runs approximately from Peter's Landing Marina to the Warner Avenue bridge. The main channel is the widest and more than 10 feet deep. The surrounding city channels range in depth from 5 feet to greater than 10 feet.

The county plans to dredge the main channel in January 2015, and the city hopes to dovetail its work in order to reduce expenses.

New tavern opens in Crowne Plaza

A new Costa Mesa restaurant aiming for a classic American tavern feel with a modern twist held its grand opening Thursday afternoon.

Fireside is located inside the Crowne Plaza hotel on Bristol Street and across the freeway from South Coast Plaza. Its contemporary American menu is headed by Orange County native Scott Brandon, formerly of the Corona del Mar's Crow Bar and Kitchen.

Brandon, who was otherwise busy in the kitchen Thursday, said in a prepared statement about Fireside's menu that "simplicity and quality go a long way. I want nothing but the best for our guests at Fireside, while letting the food speak for itself."

The 2,800-square-foot restaurant and bar will serve breakfast, lunch and dinner. It seats about 110 people.

An estimated 400 attendees converged on the opening party that featured live music, desserts, cocktails, beers, a tour of a renovated hotel room and staff cooking steaks, burgers and salmon on the grill. It also included a ribbon-cutting ceremony underneath the hotel's porte-cochère.

City officials, including CEO Tom Hatch and Assistant CEO Rick Francis, were on hand for the event. Hatch said Costa Mesa is fortunate to contain the international Crowne Plaza brand in the city, as well as the new Fireside restaurant.

"We're blessed to have you here," he told the hotel and restaurant executives.

The Crowne Plaza recently underwent 18 months of remodeling, which included replacing the hotel's SavoyRestaurant & Lounge with Fireside.

"Savoy was this giant dining room, very cold and dark," said John Nye, of Sentinel Restaurant and Hospitality Group. "And now we've got warm colors and a fire pit outside."

Fireside has wood floors and tables, "natural earth colors" and "fire-tone accents" for a rustic decor, according to a news release.

Nye said the hotel and restaurant's location in Costa Mesa is "an amazing spot" with a lot of potential.

"With 225 rooms and over 95% occupancy, we already have built-in clientele," he said. "The idea is to give something to locals and let travelers mix with locals."

Among the foods Nye said he's personally excited about are Fireside's "unbelievable" bacon-cheddar biscuits topped with house-churned butter.

With a smile, he quipped: "I try not to eat too many of those."

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