Harvest, est. 1975
Cambridge, MA USA.
Harvest is the perfect place to meet for a great meal, classy and quiet enough for conversation. This 44-year old restaurant prides itself on serving contemporary, seasonal dishes. We thoroughly enjoyed the beautifully plated and creative flavors melding fresh fruits and vegetables to enhance perfectly cooked, locally sourced meats.
After a delayed flight to Boston on a rainy, blustery New England halloween evening, we headed straight to Harvest to meet up with our daughter. What a treat! From the very first section of the menu to the end, it was difficult to decide what to order. Everything was delicious.
We were able to try three of the four Autumn Salads. The preserved plum, apple and lime added bright sweet-tart flavors to the rich spices of the roasted, caramelized cauliflower on its own bed of smooth tangy hummus. Indeed, I was so enthralled with my selection, that I forgot to request a taste of the other distinctive dishes on the table.
After a delayed flight to Boston on a rainy, blustery New England halloween evening, we headed straight to Harvest to meet up with our daughter. What a treat! From the very first section of the menu to the end, it was difficult to decide what to order. Everything was delicious.
We were able to try three of the four Autumn Salads. The preserved plum, apple and lime added bright sweet-tart flavors to the rich spices of the roasted, caramelized cauliflower on its own bed of smooth tangy hummus. Indeed, I was so enthralled with my selection, that I forgot to request a taste of the other distinctive dishes on the table.
Since my husband had been bonding with my daughter's suitemate over summer jobs spent detasseling corn, it was not surprising that he enjoyed his chilled sweet corn panna cotta. Topped with red quinoa and cornbread crumbs, this savory custard was warmed by smoky-sweet hints of bacon, smoked gouda, cherry tomatoes, and sweet peppers.
Our daughter seemed to thoroughly enjoy her baby beets salad, served with gorgeous, huge peach slices over fresh stracciatella cheese. Stracciatella is a rich, slightly sweet, buffalo milk cheese that is best known as the creamy filling inside burrata. Smoked pecans, a bourbon gastrique (bourbon infused reduction of vinegar and sugar) and mint leaves rounded out this beautiful dish.
Our entrées were equally varied, both visually and flavorwise, disappearing rapidly to cleaned plates with every flavorful garnish and every drop of artistically arranged, colorful sauce consumed.
My dish of Arcadian redfish fillets and scallops (they were out of seafood sausage) was artfully plated with a delightful melange of sauces. The bold red-orange stripe of sweet pepper rouille and dots of raisin caper purée, perfectly complemented the seafood and eggplant caponata.
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