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Harbor

Harbor - Chicago

Harbor is one of the brighter lights in the South Loop neighborhood, featuring Chef Anthony Bernal's creative interpretations of classic Midwestern dishes.

Paying homage to the Great Lakes, Harbor features a number of lake fish, like walleye, and some truly unexpected items, like the fried chicken and pickle pizza, which we liked a lot.

Harbor is one of the brighter lights in the South Loop neighborhood, featuring Chef Anthony Bernal's creative interpretations of classic Midwestern dishes.

Paying homage to the Great Lakes, Harbor features a number of lake fish, like walleye, and some truly unexpected items, like the fried chicken and pickle pizza, which we liked a lot.

The space is also spectacular, designed by architectural firm Barker/Nestor, and it gives guests their choice of different dining experiences, including sitting at the raw bar, dining by the fireplace, leisurely lounging on a banquette or contemplating the chefs while they prepare food at the dining counter.

Housed in the former Gioco space, the restaurant's physical dimensions inspired the new owners.

“The idea for Harbor came about when we walked through the space and saw the amazing bones and character it had and wanted to contribute to the landmark history of the building. We were excited to be a part of the growing dining scene in the South Loop and this location allows us to provide guests with so many options,” said Chris Parth, Managing Partner of Harbor Chicago. “They are able to enjoy oysters and a cocktail at the bar, sit at the dining counter and observe the craft and technique of the chefs, host a private dining event or dine by our fireplace. Through our combined experience, we have long partnerships with local purveyors to source great ingredients so this concept just fell into place for us.”

Other dishes you will want to try are the Pork Poutine (russet potato, cheddar curd, pork belly, kimchi, and gravy), Grilled Chicory and Apple salad (radicchio, salsify, brussels, orange, and oregano vinaigrette), and Duck Ballotine (with squash, mushrooms, dandelion greens, and demi-glace).

There is also a beverage menu featuring handcrafted cocktails, carefully curated Midwest beers, and more than 50 wines, including eighteen available by the glass and six on draft.

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