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624 E. Market St. (S. Clay St.) Send to Phone
502-384-9090 | Menu
Raw materials for these dishes are sourced within a 100-mile radius of this farm-to-fork restaurant.

Lunch Tues.-Fri., Dinner Tues.-Sat., Brunch Sat.-Sun.

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Harvest, Louisville, KY

Harvest Restaurant Review

: As soon as you walk into Harvest, you know that chef Patrick Roney is serious about his kitchen's relationship with the people who supply the ingredients. Farmers get rock star status with giant photos of their likenesses covering the walls of Harvest's down-home dining room. Repurposed church pews, wood floors, Mason jars for drinks, all contribute to the transplanted rural vibe. About 80% of the menu's ingredients --- meats, produce, cheeses --- come from farms within a 100-mile radius of Louisville. Look for such dishes (seasonal, of course) as black bean and curried sweet potato hummus, smoked rainbow trout, deviled eggs, chilled asparagus and leek vichyssoise, buttermilk fried chicken, wild ramp and potato gnocchi, and the Harvest burger with hog jowl bacon and pepper jack cheese. Local cheeses star on the cheese plate. For dessert, order the apple-bourbon bread pudding or the sorghum cookie with candied bacon-vanilla filling. Full bar includes reasonable wines, all from the U.S., excellent bourbons and very good craft beers. The taste for local even extends to the wine list, which offers the delicious Huber Family Farm Winery (about 10 miles away in Indiana) Traminette. The servers are obviously proud of the farm-to-table approach and are happy to tell you about any and all of Harvest's suppliers.


GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.