April 29, 2015
Harvest has been getting a lot of attention lately for its farm-to-table menu, which features, organic, local and sustainable ingredients sourced from more than 75 local farms. The menu changes seasonally to utilize the freshest foods available and a majority of its offerings contain fewer than 500 calories.
The newest unit, in Moorestown, NJ, features a 220-seat dining room, a 50-seat bar, a 50-seat private dining room and a 30-seat patio. Those who want to watch the kitchen action can sit at the two chef’s tables.
The restaurant is in good company, next to Iron Chef Jose Garces’s Distrito and star chef Marc Vetri’s Osteria. In addition to an ever-changing menu, Harvest also offers 50 wines by the glass, handcrafted cocktails and locally produced craft beers. Here’s a look inside Dave Magrogan’s growing concept.
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