★ ★ ★ ½ - Milwaukee Journal Sentinel
Wine Spectator Best of Award of Excellence winner since 2017.
Harbor House is a bright, spacious New England-style seafood restaurant Milwaukee residents and visitors love, set on the shore of Lake Michigan. Our restaurant offers a premier lakefront dining experience and the freshest seafood flown in daily from both coasts. The interior features a three-sided bar, a raw bar, an open kitchen, and a private dining room available for special events and parties. A seasonal outdoor patio features a full bar, Adirondack chairs and unparalleled views of the lake, the Milwaukee Art Museum, and Milwaukee's skyline.
Harbor House specializes in oysters, selling more than 10,000 each month and offering a different variety each day depending on what's available and fresh. In addition to fresh fish and seafood options, the menu offers a variety of specialty dishes, from steak and pasta to sandwiches, salads and a signature hamburger. A weekday happy hour features oysters and drink specials. Sunday brunch is served buffet-style and features raw bar offerings, salads, desserts, and both breakfast and lunch entrée options.
Executive Chef, Harbor House
Originally from Chicago, John’s interest in the culinary world was sparked by his first working experience at a small "mom and pop" pizzeria in his south side Chicago neighborhood. After several years competing as a Category 2 cyclist, he switched paths and chose to become a chef. His formal culinary training took place at the Culinary School of Kendall College in Evanston, Illinois. After graduating, he worked at several critically acclaimed restaurants in the Chicago area, including Tallgrass and Spiaggia. It was at Spiaggia where John realized and nurtured a passion for truly authentic Italian food. He studied under Chef Paul Bartolotta who encouraged him to study in Italy where he developed a passion for Italian technique and cuisine. In 2004, John opened Zazios Italian Restaurant + Bar in Kalamazoo, Michigan and after more than 10 years as Executive Chef, he accepted the position as the Director of Culinary Education at Kalamazoo Valley Community College’s Culinary Arts and Sustainable Foods program. In 2017, John was the opening consulting chef at Mino’s Italian Restaurant in Winnetka, Illinois. The restaurant quickly achieved awards as Best New Restaurant and Best New Italian Restaurant in Chicago’s North Shore Suburbs. In November of 2018, John returned to Milwaukee as the Executive Chef of Harbor House, excited to bring fresh, worldly flavors to fish, seafood and steaks.
General Manager, Harbor House