Harvest Bar + Kitchen Explodes Onto the Clintonville Dining Scene

| May 6, 2014 | 0 Comments

Harvest Bar + Kitchen in Clintonville, picture by Steve Stover

Harvest Bar + Kitchen, brought to you by Chris Crader and the folks from Harvest Pizzeria and Sycamore in German Village, adds a whole new dimension to Clintonville dining. Open since March 1, Harvest has been jammed with families early, and a young, fun crowd later in in the evening, with lots of people-watching inside and out.

Harvest Bar + Kitchen brings the same emphasis on local sourcing, quality ingredients, and friendly, laid-back service just like its older siblings. The restaurant is plain but warm, with high tin ceilings, wood tables and booths, and seating at the L-shaped bar. Harvest does not take reservations, so go early.

We shared all of the dishes with friends. We started with small plates: 4 kinds of olives ($6); portobella fries with banana ketchup ($8); and ricotta gnocchi with trumpet mushrooms, butter, sage, and pesto ($7).

We tried half orders of all four salads ($9 full, $4.50 half), each with house-made dressings: house chop, chick peas, ricotta salata, Italian dressing; kale Caesar, parmigiano reggiano, hazelnuts; arugula & spinach, Cambazola cheese, apple, walnuts, cranberry, buttermilk dressing; “mean green” salad: local jewel lettuce, spinach, avocado, green goddess dressing.

Harvest's margerita pizza + sausage, picture by Steve Stover

Harvest’s margerita pizza + sausage, picture by Steve Stover

We enjoyed Harvest’s margerita pizza + sausage ($13); almond pesto pizza, spinach, fresh mozzarella, and artichoke ($12); and duck burger (yes, duck burger) with orange marmalade, and slaw ($15).

For dessert: Chris’ mother’s homemade apple pie a la mode, huge portion ($6) and butterscotch budino (pudding), caramel sauce, creme fraiche, hazelnuts, and sea salt ($6), a highlight.

Homemade apple pie a la mode, and butterscotch budino (pudding), caramel sauce, creme fraiche, hazelnuts, and sea salt, picture by Steve Stover

Homemade apple pie a la mode, and butterscotch budino (pudding), caramel sauce, creme fraiche, hazelnuts, and sea salt, picture by Steve Stover

There is a nice selection of wine, beer, and cocktails. We enjoyed a bottle of 2012 Bodega Breca Garnacha de Fuego, a bargain at $24. My only constructive suggestion would be to offer more moderately priced wines (under $30).

Harvest Bar + Kitchen is off to a great start, and it brings new excitement to dining in Clintonville – lots of fun!

Harvest Bar + Kitchen
2885 N. High

Harvest Bar + Kitchen’s Facebook Page

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Category: Restaurants, Cafes, Bars

About the Author ()

Steve Stover is passionate about food. He has taught cooking with Rich Terapak for more than 31 years, and has reviewed restaurants and judged cooking for more than 25 years. He currently teaches cooking at the Franklin Park Conservatory after stints at La Belle Pomme at Lazarus, Columbus State, Sur la Table, and Faire la Cuisine. In addition, he frequently cooks for charity events and speaks to community groups all over Central Ohio. Steve had a weekly restaurant and food commentary program 610 WTVN AM radio from 1996 to 2008. From 1992 to 2004, Steve was the Ohio editor for Zagat Survey, edited five Zagat Survey Ohio editions, and was a contributing editor for several editions of Zagat Survey America’s Top Restaurants. Steve is currently a contributor to Edible Columbus magazine, and a regular guest on WOSU’s Allsides with Ann Fisher. In "real life," Steve retired in January 2012 as the Legislative Counsel for the Ohio State Bar Association, and is involved in numerous community activities.