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Harvest Wine Bar & Restaurant Restaurant Review: Harvest’s interior, with the golds, reds, greens and yellows of fall, reflects its name and makes for a soothing setting. The kitchen’s use of locally grown ingredients from independently managed and family maintained farms and fields is a mandate. Conceived by Vicente Siguenza of Cava and chef Eben Leonard of Scena, the restaurant successfully brings the farm-to-table experience to diners. Start with a delicate salad of shaved Brussels sprouts on a Parmesan risotto cake, drizzled with a truffle vinaigrette. Or try the unusual charred octopus with red wine-braised lentils, bacon and avocado, tender and smoky. A medley of sweet seafood flavors arrives with the pan roast of littleneck clams, mussels, shrimp, lobster, scallops, white wine, tomato and herb basmati rice. Desserts like warm chocolate chip and oatmeal raisin cookies served with pistachio and chocolate ice cream, or zesty lemon crêpes with caramelized citrus sauce and vanilla crème anglaise, follow the same wholesome concept. The wine list, featuring more than 300 bottles, complements the menu.