Cuisine:

• American
• Others
• Contemporary

Harvest Description:
Always known for its use of local and seasonal ingredients, Harvest also offers a spa menu of healthfully prepared dishes with ingredients we should all eat more of---and would, if our own skills made them this palatable. Owner-chef Steve Gontram makes menu renovations several times a year, but a few items are permanent, like mussels that are rich and sizzling hot. Don't be fooled, however, as this is not traditional food. Harvest prepares dishes like char-grilled marinated hanger steak with spoonbread and eight-hour-roasted porchetta with chanterelle polenta that's seasoned and cooked just right. Side vegetables get out-of-the-ordinary treatments, making them as much fun as the main courses. The wine list is long and strong, and desserts sing. The mid-week prix-fixe menu is a powerful draw, as is the famous brioche bread pudding with bourbon sauce.


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