Cuisine:

• American
• New American
• Others
• Contemporary

Harvest Description:
Harvest first made its name as the pit stop on the way to stardom for some of the city's top chefs---Frank McClelland, Chris Schlesinger and Lydia Shire, to name a few. And yet, while the kitchen may as well install a revolving door, the restaurant as a whole has maintained a remarkably stable identity---at once stalwart and stylish, it integrates the provincial and the cosmopolitan in mostly seamless fashion. After all, it has been intoning the locavore's mantra since the age of nouvelle. With Mary Dumont, from The Dunaway in New Hampshire, at the helm, the menu seems a tad more subtle, even serious, than in seasons past, with a heavier emphasis on French technique. Still, playfulness peeks out from items like a deconstructed "BLT" with crispy pork belly, braised lettuce and tomato confit (as well as cannellini and green peppercorn jus); meanwhile, brunch just gets better and better, what with nifty surprises like chive-oil-drizzled goat cheese tartlets and brioche french toast jazzed up with poppy seeds and citrus cream. Finally, for a refreshing jolt, try the ice flights---fruity, boozy adult "popsicles" in an array of flavors.