In case you missed it

Dining at Harvest is like eating at a farmers market

I’ve admired Harvest since the very start, but I have to say that the arrival late in 2015 of Executive Chef Patrick Roney from his post as chef de cuisine at The Oakroom has taken Harvest to the next level. After a near-flawless dinner the other night, I’m not shy about declaring the food at Harvest on par with the city’s top tables. Ten main courses, divided into pasta, pasture and creeks-and-lakes sections, are priced mostly in the $20s, with the Harvest burger holding the low end of the bill of fare at $17. A smoked Marksbury Farm pork chop tops... Read More

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