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Harvest Wine Bar & Restaurant Restaurant Review: Harvest’s interior is done in golds, reds, greens and yellows, reminiscent of the fall season while exuding warmth. 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 the butcher board, with an eclectic sampling of specialty meats including wild boar sopressata, chicken liver mousse, pepper-coated cervelate, venison pâté and duck prosciutto served with pickles, violet mustard and fruit preserves. Or try the house-made Colorado lamb meatballs seasoned with basil and oregano in marinara with Parmesan crostini. A pan-roasted seafood medley of shrimp, littleneck clams and mussels, as well as lobster and scallops in white wine, tomatoes and herbs over basmati rice, is only one among a number of well-executed entrées. Desserts like warm chocolate chip and oatmeal raisin cookies 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.