Harvest
Rating: 4/5
1059 South Big Bend Blvd.
St. Louis, MO 63117
$20-25
After hearing so much buzz about Harvest all year, we decided to finally try it out for Eric’s birthday dinner. As the day approached, our excitement mounted. In fact, one of the most appealing things about Harvest can be appreciated before you actually get there. The restaurant’s proximity to campus means that it’s only a long walk or a cheap cab ride away. Seeing as we are two people without access to a car, this was pretty great news. Plus, the idea of fresh, local ingredients is foreign to the average diner. On paper, Harvest seemed inviting and extremely promising.
Once we arrived, the theme of the restaurant became clear: nature. The lights were dim enough to create a romantic atmosphere, but bright enough so our fellow patrons could read the menu with ease. Everything from the chairs to the structural design had an organic feel. The terracotta, dark yellow and deep blue tones all added to the cozy, warm setting. Also worth mentioning is the bar, which was bustling even on a Thursday night.
Harvest’s menu is extensive and currently specific to early spring. It includes a daily selection of fresh oysters, foie gras, scallops, and pork tenderloin. Harvest also boasts a “spa menu” in the aim to create a guilt-free way of eating out. The food on this menu is cooked without butter, oil, or cream, making it very low in fat and cholesterol. Harvest’s spa menu has several salads and spring rolls, as well as fish, chicken, and steak.
Harvest’s menu goes along with the nature motif. Offerings change with the seasons and the restaurant’s chefs strive to include fresh, local ingredients. Our waiter, who was attentive all night, listed the specials as a barramundi dish (barramunid is kind of like a more delicate swordfish) and a lamb dish. Interestingly enough, he also informed us that the lamb came from a farm close by in Missouri. But, this was no ordinary lamb chop that you buy from a butcher. The plate included five different cuts of lamb cooked five different ways. Once we decided on our appetizer and main courses, we thumbed through the long wine list and the waiter kindly advised us on what particular kind went best with the meal we had ordered.
For a place that claims on its Web site to excel at what it refers to as “slow food,” the service at Harvest leaves nothing to be desired. Shortly after we ordered, we were brought bread and two kinds of flavored butter. Though we disagreed about the quality of the spreads, it was nice to know that the spreads were natural and unprocessed. Before we knew it, our appetizer had arrived. While there was only one medium sized crab cake, the dish was excellent. Light and crispy, it is within the realm of possibility to say it was the best crab cake we have ever tasted. The chipotle aioli sauce it came with was tangy and complex: a perfect companion.
After the appetizer came our main courses of lamb (the aforementioned special) and chicken. While two of the varieties of marinated lamb were deliciously prepared in sweet orange mint sauce, the three other ways the meat was prepared were pleasantly unexpected. First, one of these cuts was breaded. While one might think this was merely fried lamb, the breading was very light and delicate. In fact, this portion of the dish was so delectable, it could have been its own entr‚e. The next cut was made into sausage. Though this sounds almost absurd, the little two-ounce sausage stood on its own as well. Finally, there was a barbequed lamb rib that sat at the top of the plate and put all beef and pork ribs to shame. The noodle side dish was fair, but nothing could compare to the attention to detail put into the entr‚e it complemented.
The chicken dish was a main course off of the highly lauded spa menu. Though it is described on the menu as skinless, this actually proved to be untrue. This mistake was quickly forgiven, however, when we tasted the chicken’s accompanying sauce. With a delicious mushroom flavor, it worked beautifully with the poultry, the asparagus, and the garlic mashed potatoes. Unfortunately, the lack of oil or butter in the cooking of the chicken might have contributed to its slightly rubbery consistency. While the rest of the dish was excellent, the consistency tainted an otherwise perfect meal.
It might be a good idea to avoid the spa menu if you are looking for a richer meal. Yet, all in all, Harvest remains a great restaurant with a natural appeal, helpful staff, and, most importantly, good food. Though it is a little pricey, the casual dining room and short distance from campus make it a place we would recommend to any student looking for a delicious meal.