At Your Service: Braiden Nicholson-Moriarity
When did you start working at Harbor House?
I started working at Harbor House in April of 2014. My sister Rachel had worked here since it opened and she thought I would be a great addition.
What did you do before working here?
Before Harbor House I was working at Walgreens in Racine in the photo department. I had also been a server at Olive Garden and Meadowbrook Country Club.
What are some of the most popular dishes your guests order at Harbor House?
Everything that comes out of our kitchen is amazing! Chef Espinosa works magic because he can turn even the simplest things, like Brussels sprouts, into something extraordinary. His creativity and talent are nothing short of impressive and I know that our guests would second that. The most popular dish would have to be the Branzino -- a Mediterranean Sea Bass. It is roasted whole with Anaheim peppers, garlic, butter and potatoes; the Branzino is the perfect dish to showcase Chef Espinosa's work. I would highly recommend it! Additionally, our raw bar selection stands out. Chef hand- picks every oyster on the menu so rest assured you will be enjoying the freshest, most flavorful oysters in town.
What do you like to do when you’re not taking care of guests at Harbor House?
When I’m not working at Harbor House, I’m going to school to become a firefighter. I have one semester left before I graduate and begin the paramedic program at MATC. Helping people has always been a passion of mine, and as a firefighter I will get the opportunity to do that every single day.