The culinary team at Harvest’s original location in Bearden is led by Head Chef Steven Blackwell. At our second location located on the historic 100 Block of Gay Street downtown, the culinary team is led by Head Chef Justin Simmons. Both locations are supported by executive chef Danny Wilhoit.
Bearden Location Sous Chefs: Matthew Glickman and James Farkas
Downtown Location Sous Chefs: Bijan Keyhani and Matthew Ray
A new restaurant concept, “harvest – land, sea & vine,” is located in Bearden at the corner of Kingston Pike and Mohican, directly across from Nama Sushi Bar.
Harvest is open for lunch and dinner daily and features a unique brunch menu on Saturdays and Sundays. Our menu highlights aged midwestern hand cut steaks and premium fresh seafood selections along with several vegan, salad and house-made pasta options as well as daily chef specials.
One of the unique aspects of the “harvest” concept is a rotating menu that coincides with the change of harvest seasons and the utilization of local farmers to source many of its menu offerings. We have a full-service bar with a curated wine list, craft cocktails, and local craft beers.
A new restaurant concept, “harvest – land, sea & vine,” is located in Bearden at the corner of Kingston Pike and Mohican, directly across from Nama Sushi Bar.
Harvest is open for lunch and dinner daily and features a unique brunch menu on Saturdays and Sundays. Our menu highlights aged midwestern hand cut steaks and premium fresh seafood selections along with several vegan, salad and house-made pasta options as well as daily chef specials.
One of the unique aspects of the “harvest” concept is a rotating menu that coincides with the change of harvest seasons and the utilization of local farmers to source many of its menu offerings. We have a full-service bar with a curated wine list, craft cocktails and local craft beers.
