* Click here for rating key
Harvest Restaurant Review: Owner Nick Miller embraces the earth-friendly principles that have long defined Harvest; for example, by donating the restaurant’s cooking oil to bio-diesel users. The menu is filled with local and seasonal ingredients with a twist, like ricotta gnudi with spaghetti squash. Sides and vegetables get out-of-the-ordinary treatments too: mushroom-onion bread pudding, anyone? The spa menu highlights healthy preparations with ingredients we should all eat more of --- and would, if our own skills made them this palatable. It includes options like grilled barramundi with couscous, peppers, cauliflower and tomato-eggplant compote. The wine and beer menu is long and strong, prominently featuring Missouri vintages and brews. It has embraced the tools to sell high-end wines by the glass, opening much of its cellar to those who prefer not to order an entire bottle. For the ultimate indulgence between meals at Harvest, call in for an order of the famous brioche bread pudding with bourbon sauce; it's a surefire way to keep fans craving the dessert.