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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 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 short rib mac ‘n’ cheese, a gourmet take on the original with cavatelli, Cabot white cheddar and toasted bread crumbs. A dry-aged pork chop served with house-made barbecue sauce and broccoli rabe is a highlight among the many 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.