About Harbor House
★ ★ ★ 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. Sunday brunch features raw bar offerings, salads, desserts, and both breakfast and lunch entrée options.
Executive Chef, Harbor House
John Korycki serves as Executive Chef of Harbor House, a New England-style seafood restaurant on the shore of Lake Michigan. A veteran chef, entrepreneur, and former student of The Bartolotta Restaurants co-founder Chef Paul Bartolotta, Chef Korycki oversees the kitchen in what is consistently ranked as one of Milwaukee’s finest seafood destinations.
Chef Korycki joined Harbor House in 2018 following a successful tenure as Executive Chef at Mino’s Italian Restaurant in Winnetka, Illinois. Under his leadership, the restaurant quickly achieved awards as Best New Restaurant and Best New Italian Restaurant in Chicago’s North Shore Suburbs. Prior to opening Mino’s, Chef Korycki served as Director of Culinary Education at Kalamazoo Valley Community College’s Culinary Arts and Sustainable Foods program. He also served for more than 10 years as Executive Chef of Zazios Italian Restaurant + Bar in Kalamazoo, a restaurant he opened in 2004.
Chef Korycki met Chef Bartolotta early in his career, joining the latter’s Spiaggia Restaurant in Chicago in 1992. It was at Spiaggia where Chef Korycki began to realize what the, “cooking of this country called Italy was all about,” he says. Chef Korycki served as Spiaggia’s Sous Chef for three years before joining the newly formed Bartolotta Restaurants at the company’s Lake Park Bistro as Sous Chef, and later becoming Chef of its flagship restaurant, Ristorante Bartolotta dal 1993.
Chef Korycki’s formal culinary training took place at the Culinary School of Kendall College in Evanston, Illinois. Since 2006, Chef Korycki has been the owner of Chef JK Travels, offering his services as a private chef and culinary tour guide to a global base of customers.
Assistant General Manager,
Chef de Cuisine,
Executive Sous Chef,