Digital Storytelling and Visitor Analytics for City and Cultural Institutions
Located on the shore of Lake Michigan near the Milwaukee Art Museum, Harbor House serves up fresh seafood all year round. Their specialty? Oysters. The restaurant sells more than 10,000 oysters every month. Each day has a different variety based on freshness. All of the oysters and the rest of the seafood served here is flown in from both the east and west coasts, daily.
Harbor House's atmosphere takes inspiration from New England Style dining. However, instead of the Atlantic Ocean, guests get a premier view of Lake Michigan inside this bright space. The restaurant has a bar, raw bar, and private dining space for special occasions.
Executive Chef, John Korycki, is the culinary force behind Harbor House. His journey began in the Southside of Chicago where he worked at a small pizzeria. He received formal training and worked at a number of renowned Chicago restaurants. But it was at Spiaggia that his love of authentic Italian food was born, and so he came to Milwaukee to study under Chef Paul Bartolotta. From Milwaukee, he went on to open his own restaurant, Zazios Italian Restaurant & Bar in Kalamazoo, MI. He later returned to Milwaukee in November of 2018 as the executive chef of Harbor House.
The simplicity of the recipes is what helps the fresh seafood flavors shine. Fan favorites include the roasted branzino, great lakes perch, and Alaskan king crab legs. But don't forget to check out the rotating specials for seasonal flavors.
(Cover image by Harbor House)