Harvest Restaurant

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Kentucky dishes with a Harvest twist

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Kentucky Inspired Menu

March 2012

the harvest team has been preparing our take on some traditional kentucky dishes

come try them the entire month of March

*menu subject to change based on availability*

Mardi Gras Dinner Menu

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Mardi Gras Dinner Menu

january 31 – february 21, 2012

the harvest team has been preparing our own take on some traditional new orleans dishes

come help us celebrate

from bourbon street to the bourbon capital


Release Date: Jan 24, 2012

January 23, 2012 — In honor of the awe-inspiring upcoming Mardi Gras celebration and parade hosted by New Orleans, from Tuesday, January 31st all the way to “Fat Tuesday”, February 21st , Harvest restaurant will host a veritable “carnival” of flavors with awesome dishes inspired by the tastes of Louisiana. While the tradition of feasting during Carnival may go back to the second century, Louisiana raised Executive Chef Coby Lee Ming calls on her formative years to create an innovative menu using locally sourced ingredients that gives ample reason to feast and celebrate in Louisville this month.

Dishes that bring a bit of Bourbon Street to Louisville, the Bourbon Capital, include appetizers such as Crispy Boudin Croquette with Sunny Side Egg, Mustard Glaze, and Spicy Greens, and New Orleans style BBQ prawns with French bread; Main courses like Smoked Vegetable Etouffee with Crispy Grit Cakes and Arugula Salad, or Abita Beer Braised Creole Chicken with Roasted Garlic Chive Grits, among others.

Patty Knight, one of Louisville’s few Executive Pastry Chefs, bakes up some mouth-watering rare treats, such as Mini King Cake, Bread Pudding with Whisky Sauce, and an Abita Beer Float.

Harvest Mardi Gras Menu will be a la carte, and available from Tuesday, January 31st through Tuesday, February 21st. (Regular menu items will be available as well throughout.)

Harvest is located at 624 East Market Street, and is open for lunch and dinner, Tuesday through Saturday, and weekend brunch. www.harvestlouisville.com. Reservations recommended, (502) 384-9090, or through OpenTable.com.

Media contacts: Philip Ruskin, Melissa Zhang, Ruskin International, (917) 215-9439, (212) 749-5511, Philip@ruskininternational.com, Melissa@ruskininternational.com


*menu subject to change based on availability*


New Year’s Eve at Harvest

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please join us
New Year’s Eve
for a special 4-course menu celebrating
Winter’s Bounty
$60 per person
includes champagne toast

seatings at 5:00pm and 7:30pm
for reservations call (502)-384-9090
or find us at opentable.com

624 E. Market St.
Louisille, Ky. 40202

New Year’s Eve invite and menu pdf

Christmas Eve Brunch Specials at Harvest Louisville

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We will be open for Brunch on Christmas Eve, and Team Harvest has put together some awesome specials.

Li’l Buddy: Buttermilk Spiced Cake Doughnuts

Omelette: Smoked Shiitake, 15-B Porter Beer Cheese, Wilted Swiss Chard

Special: Housemade English Muffin, Canadian Bacon, Poached Eggs, Spicy Tomato Hollandaise, Herb Oil, Side Salad

Harvest Mentioned in WSJ

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We were recently mentioned in the Wall Street Journal!  In an article that was looking for an angle around accessibility a little different from ours, the reporter, was very interested in food access especially for very small people.  Check this out this excerpt from the article:

“At Harvest, a casual Louisville, KY., restaurant that opened in April and specializes in local and seasonal cuisine, servers offer freshly made purees of farmer’s-market vegetables for small children.

The baby food isn’t on the menu, but servers are instructed to offer it and ask parents to specify which combinations.

So far the sweet potatoes have been a hit, says farmer and restaurant co-founder Ivor Chodkowski.”



Harvest featured in “Sophisticated Living” July-August 2011 Issue

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Harvest was featured in the July/August issue of “Sophisticated Living” magazine. Writer Bridget Williams had some great things to say about our menu, drinks, and overall concept. An excerpt from the article:

The meteoric rise in popularity of neighborhood farmers’ markets and CSA’s underscores the growing sentiment among their patrons that eating local nourishes more than the body. Factor in higher global food costs and becoming a locavore works on a multitude of levels for consumer and local farmers alike. Ivor Chodkowski , one of the region’s early and staunchest advocates of sustainable agriculture, helms the team behind Harvest, a locally focused casual fine dining restaurant on East Market Street. An organic farmer since 1997, Chodkowski operates the eight-acre Field Day Family Farm on the Bullitt property and facilitated Grasshopper Distribution, whose aim is to connect a portion of the 82,000 small farmers in Kentucky with a variety of steady customers, including fine dining establishments. His primary partners in Harvest include childhood friends, brothers Peter and Patrick Kuhl, as well as Jim McArthur.

Read the entire article.

Harvest Voted “Diner’s Choice” Winner

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We received this last week from OpenTable.com, the site that handle our online reservations:

“As a tribute to the excellent experience your restaurant provides, OpenTable.com diners voted your restaurant, Harvest – Louisville, onto the June 2011 OpenTable Diners’ Choice lists.”

Diners’ Choice lists are generated by the feedback received from folks who reserve their tables through OpenTable. OpenTable emails these diners asking them to complete a Dining Feedback Form about the different aspects of their dining experience. This feedback is available at the OpenTable website. In addition to providing us with feedback from recent diners, this feedback is used to select the local “top restaurant” lists published monthly on OpenTable.com.

Woohoo for Harvest!

Farmer Ivor Chodkowski & Chef Coby Lee Ming Put The “Table” In “Farm-To-Table”

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Media contact: Philip Ruskin, (917) 215-9439

April 2011– Louisville’s reputation as one of the “foodiest towns in America” (according to Bon Appetit magazine) is thanks largely to the bumper-crop of impressive culinary talent and the abundance of staggeringly great food from local producers and farmers. Farmer Ivor Chodkowski, the man who helped put the “farm” in Louisville’s vibrant “farm-to-table” movement, will put local farm-fresh foods on the tables at the eagerly awaited Harvest, alocally grown”restaurant whose mission is to serve amazing food with locally sourced ingredients. The restaurant will serve casual fine-dining cuisine, and will be open for lunch, dinner, and brunch (with entrees ranging from $7-$15 at lunch, and $13-$25 at dinner). Harvest wants to excite and educate, and it all begins on the plate.

Farmer Ivor Chodkowski

Farmer Ivor Chodkowski

To that end, Chodkowski, along with his founding partners, have tapped the talented Chef Coby Lee Ming (most recently of Wiltshire on Market). Her irrepressibly creative “Rustic Regional cuisine will be supported by a menu that boasts 80% of ingredients sourced locally from within a hundred mile radius. Many of the foods will be house cured, smoked, and preserved.

With over ten years of experience in leading kitchens in Louisville and beyond, Chef Ming has built a strong reputation cooking food that is remarkably innovative yet accessible. She has a way of giving a dish a deceptively simple-yet refreshingly creative twist without ever being contrived. For example, lunch entrees include the likes of: Smoked Goat Cheese Ravioli in a Roasted Mushroom Broth with Garlic Crouton and Rapini Pesto, a Ploughman’s Lunch Plate: Ploughman’s Plate of Chow Chow, Local Greens, Head Cheese, served with a Pretzel Crostini, among others. Among the tasty sandwich offerings: Sweet Potato Hummus with Pickled Carrots, Bibb Lettuce, Toasted Garlic-Chile Aioli served on house-made Focaccia, and the Beef Burger with Chevre and Hog Jowl Bacon Jam, Harvest Pizza, and more. The mouth-watering side dishes, like Sweet Potato Chips served with Smoked Paprika Creme Fraiche, are too numerous to list.

Chef Coby Ming

Chef Coby Ming

Dinner entrees feature Buttermilk Fried Chicken with Arugula Biscuit Hoecake and Smoked Peppercorn Gravy, Grilled Bison Hanger Steak with Braised Greens, Whole Grain Dijon Bourbon Jus served with Crispy Onions,Ricotta-herb Gnocchi Bolognese,and Roasted Vegetable Pot Pie with Smoked Black Pepper-Mushroom Jus with Herb Salad, among others. Almost all breads and baked goods are house-made by Pastry Chef Patty Knight, whose seasonal dessert menu will include: Maple Spice Cookie, Vanilla (with Candied Bacon) Ice Cream Sandwich,and Bourbon Poached Sweet Potato with Peanut Brittle and Szechuan Torched Marshmallows.

TheFarm-to-Bar”beverage menu will also focus on seasonal local ingredients featured in crafted cocktails, with many of the bitters, syrups, tinctures, and bar preserves made in-house. In the convivial spirit of the communal table, Harvest will offer classic punches served in vintage cut glass punch bowls designed to share. Craft beers and local Bourbons will be prominent, as will wines by the glass and the bottle—all selected to be delicious, fun, and affordable.

The hand-finished communal table in the front center of the room sets the welcoming tone. Repurposed church pews serve as banquettes along one wall, and as the wooden bar that runs the length of the other. Patrons will be waited on by an attentive staff, many of whom have worked as former farm hands.

Chodkowski and partners Peter and Patrick Kuhl are no strangers to giving Louisvillians what they want. At the Bardstown Road Farmer’s Market (which Chodkowski helped launch), they can be found behind their skillets with legions of faithful fanslined up for their generous, wholesome, and delicious omelets filled with farm-fresh ingredients (which even includes smoked catfish) served on a slice of artisan bread. Those same famous omelets, and a great deal more, will be available as part of a full tasty weekend brunch at Harvest.

At Harvest, the food is not the only thing that is locally grown and sustainable; the business and operational models developed by partner Jim McArthur are as well. The founding partners assembled a group of nearly twenty local investors–a group whose individual investments are matched by their commitment to supporting family scale agriculture, improved health, creating jobs, and offering great food.

With the help of a local food wall map, patrons will be able to follow their food from its source, developing a richer understanding about the meal they are enjoying. Chodkowski and Ming see Harvest bringing restaurant-goers closer to the farmers, figuratively and literally. The restaurant will host hands-on events where patrons can eat-and-learn, including farmer dinners and “pick-your-own” farm-to-table dinners that include a trip to the farm, cooking classes, seminars, and more.

Harvest is located at 624 East Market Street, and is open for lunch and dinner, Tuesday through Saturday, and weekend brunch. www.harvestlouisville.com. Reservations recommended, (502) 384-9090, or through OpenTable.com.