Harvest Restaurant

Harvest In The Press

Courier Journal’s Review of Harvest 2019

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This NuLu restaurant and its local menu earned one of our highest ratings for 2019


The team at Harvest would like to say a big thank you to the Courier-Journal for their recent review of the restaurant. They also took the time to snap some great shots of some of the dishes and the dining room.

CJ 2019 Review - HarvestClick on the image to read the full review

This Harvest restaurant in NuLu features a local menu, regional style

Lindsey McClave, Special to Courier Journal Published 6:58 a.m. ET May 29, 2019

Rating: 3.5 out of 4 stars
Address: 624 E. East Market St.
Cuisine: Farm-to-Table
Price Range: Expensive

The chef’s whites at Harvest may have changed hands over the years but the restaurant’s commitment to sourcing ingredients from local farmers is as genuine as ever. Harvest was founded on the promise that 80% of the items served would come from the plethora of farms within a 100-mile radius of Louisville.

A lofty goal to be sure, but Harvest has continually proven that it is an achievable one and when in the hands of the right chef, a goal that reaps delicious rewards for its diners.
Little has changed at Harvest since it opened in the NuLu neighborhood in 2011. What better decor for a farm-to-table restaurant than large photos of the farmers the menu celebrates? Diners who frequent Louisville farmers markets will recognize familiar faces among the bunch, including Adam Barr of Barr Farms and Maggie Keith of Foxhollow Farm, just two of the many farmers who have supplied Harvest with meats and vegetables over the years.

Reclaimed wood tables speak to the restaurant’s rustic nature and floor-to-ceiling windows at the front give diners a glimpse of the comings and goings of Market Street in the ever-vibrant NuLu district.

We took in the view while sipping cocktails during a recent dinner visit. At Harvest, Kentucky’s bourbon and rye are celebrated in its lineup of eight craft creations. The Harvest Old Fashioned ($10) plays by the seasonal rules and features a rotating fruit syrup; the spring variation, available now, is made with local strawberries. The berries were muddled in the glass as well, giving the drink a rosy hue.

It bore all of the trappings of a well-executed Old Fashioned with a subtle twist in fruit and is a drink I would look forward to sipping on through the seasons. The Down in Mexico ($12) was equally mixed. This mezcal-based cocktail is served up and balanced just so, elderflower liqueur, lime, and coriander tempering the mezcal’s smokey essence.

Like the Harvest Old Fashioned, the charcuterie board ($25) plays with fresh finds from the farm. The meat is house-cured and crafted with great skill. A trio of local cheeses is served at room temperature, allowing the textures and flavors to fully shine. A charcuterie board is only as good as its accompaniments, and Harvest does not disappoint — the pickled blueberries featured a particularly clever touch.

It’s these small but mighty touches that set Harvest apart, like the complimentary rolls served with house-made ramp butter, which is whipped to airy perfection. The subtle smoke imparted on the charred broccolini appetizer ($12) is complemented by crushed hazelnuts and creamy ricotta cheese and is yet another example of the attention to detail given to the composition of each dish.
This detail extends to the plating, which takes a modern turn. You’ll find striking black plates acting as a dramatic palette for several courses, including the broccolini and the hand-cut linguine ($26) pasta. Presented in a deconstructed format, the pasta is situated at the center with mounds of sauteed kale and a delightfully spicy Marcona dukkah spice and nut crumble flanking either side. Dollops of Fromage blanc and microgreens add only slight levity to the heat, which intensified with every bite.

The pasta was cooked to a perfect al dente, however, the same execution was not as exacting when it came to our entree proteins. The lamb porterhouse ($29) arrived under a beautiful mess of fresh herbs and greens, but it was cooked to a medium-well, lacking richness and juiciness. Plenty of small touches like the spiced chickpeas and turnips left whole with their greens ensured the plate was still enjoyable. The same applies to the half fried chicken ($36). The breast portion was tender while the dark meat was on the dry side. The accompanying greens, gravy, and mashed potatoes, though, hit the mark and helped bring the dish along.

There was nary an error to be found in the cookery of the chef’s catch ($mkt), which was a generous square cut of halibut on this particular evening. Stunning in presentation and flavor, a brown butter vinaigrette was the ideal complement, as was the creative carrot pain perdu.

We wrapped up our evening just as it had begun — with strawberries. A shortcake with plump local berries and a tasty but far too scarce cream was featured in addition to the standard dessert menu, from which we ordered the apple butter meringue ($9), which was well-balanced and full of texture.
The attention to detail exhibited by the kitchen extends to the front of house team at Harvest. Our service was attentive, engaging and genuine. In a city where the term farm-to-table is often taken advantage of, Harvest is true to its word and does the farmers of Kentucky and Southern Indiana justice.

Reach freelance restaurant critic Lindsey McClave at lindsey@foodie-girl.com.

Rating: 3.5 out of 4 stars
Address: 624 E. Market St.
Telephone: 502-384-9090
Web: harvestlouisville.com
Cuisine: Farm-to-Table
Children’s Menu: Child-friendly options available
Alcohol: Full bar with seasonal craft cocktail list
Vegetarian: Several vegetarian pastas, salads, and sides are available
Price Range: Expensive
Reservations: Yes
Credit Cards: Yes
Smoking: No
Access: Restaurant is handicap accessible
Parking: Street parking
Hours: 5-10 p.m. Tuesday-Thursday; 10 a.m. to 2:30 p.m. and 5-10 p.m. Friday and Saturday; 10 a.m. to 2:30 p.m. Sunday; Closed Monday

Harvest in The News Again – Insider Louisville’s Style Blueprint

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StyleBlueprint: 16 Louisville restaurants with delicious eats for all diets

By Madeleine Winer | StyleBlueprint

Have you vowed to eat healthier this year? Many of us do with the start of a new year, but when you go out to eat, that well-intentioned promise can get a little trickier to keep, and your new year’s resolutions can get derailed.
Not to worry — you can have your cake and eat it, too. Well, in this case, not cake but maybe a burger, some powerhouse salads, curries and kabobs. We’ve compiled a list of guilt-free Louisville restaurants, where you can eat out with friends while also sticking to your healthy eating goals.


We’ve even included recommendations of some dishes to try at each eatery, so you can have some go-to healthy choices to dazzle your taste buds and protect your waistline.
Happy — and healthy — eating!

Find out more here…

A Great Harvest Review From Leo Weekly

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Who doesn’t like to spend a summer Saturday morning browsing a farmers market, loading up on fresh veggies, enjoying a breakfast burrito or a barbecue sandwich, listening to music and running into friends? That’s what I love about Harvest Restaurant: It’s like a big farmers’ market that’s open all year, with air conditioning and table service!

So it’s no surprise that Ivor Chodkowski, a longtime leader in Louisville’s field-to-table movement and proprietor of farmers market favorite Field Day Farms, was the mind behind 6-year-old Harvest, a local destination that celebrates farm-fresh local food and the farmers who grow it.

Decor speaks of the farm, too, with rough-hewn wood tables and room dividers; side chairs are comfortable, blond wood, and oversize portraits of local farmers adorn the walls. A large wall map of the region bears circles and arrows connecting each farmer with the location of his or her property. Tables along the walls have small farmhouse-style lamps for cozy illumination. Tables are set with good, white napkins, assorted old-style flatware and fancy stemless wine glasses.

A bar along one side of the room is equipped with a massive list of 150 bourbons and another 50 whiskeys and ryes from around the world, plus cocktails and well-chosen selections of beer and wine too. We enjoyed a light, hoppy Founder’s All Day IPA ($4) and a “Berry Patch” cocktail ($10), a smooth and seductive blend of Rain vodka with strawberry-rhubarb and lime juices and basil syrup

I’ve admired Harvest since the very start, but I have to say that the arrival late in 2015 of Executive Chef Patrick Roney from his post as chef de cuisine at The Oakroom has taken Harvest to the next level. After a near-flawless dinner the other night, I’m not shy about declaring the food at Harvest on par with the city’s top tables.

Nine starters on Roney’s menu range in price from $10 (for Ivor’s black-eyed pea hummus) to $17 (for a Capriole goat cheese board).

Ten main courses, divided into pasta, pasture and creeks-and-lakes sections, are priced mostly in the $20s, with the Harvest burger holding the low end of the bill of fare at $17. A smoked Marksbury Farm pork chop tops the listed prices at $29, but market price on an eight-ounce Black Hawk Farms rib eye turned out to be $50.

I don’t like black-eyed peas and I’m meh about hummus, yet Ivor’s black-eyed pea hummus ($10) somehow combined those two things into a textured, rich and earthy dip that I wanted to lick the dish and wished there had been a lot more. It was plated on a long, narrow board with a dish of thin-sliced, crispy garlic toast fashioned from Blue Dog seeded baguette and assorted pickled veggies including carrots, green beans, kohlrabi julienne, hot-sweet curry-scented pickle rounds and more.

Heirloom tomato and charred cucumber salad ($12) was a delight. Generous portions of perfectly-fresh heirloom tomatoes in shades of yellow, orange, purple and red were plated with watercress and dill leaves, crescents of faintly smoky, quick-grilled cucumber, curry-scented onion pickle and a slab of Kenny’s Tomme de Nena cheese and encircled with a tangy orange gastrique.

Early tomato gazpacho ($12) achieved a remarkably creamy texture from pureed heirloom tomatoes. I can’t remember having better gazpacho in Spain than this bright, flavorful mix, topped with dollops of aromatic chive oil and micro-greens, iced with frosty chunks of cucumber-basil sorbet.

Potato gnocchi with mushroom ragout ($23) was a startling meatless entrée, a creative blend of field-grown salad topped with a variety of mushroom pieces that could almost pass for chicken and pork, tender rectangular house-made gnocchi, a mound of gently earthy Grana Padano cheese and an intense dark mushroom broth poured into the bowl at tableside.

The smoked Marksbury Farm pork loin chop ($29) was a very fine piece of locavore pig meat, dense but tender, lean save for a strip of edge fat. It had been gently smoked until its flavor rested in the zone between pork and ham, plated on a mix of several varieties of Ivor’s farm-grown beans held together with bean puree and finely chopped kale and kale stems. It was topped with a foamy coffee- and bourbon-scented red-eye gravy, a frothy presentation that was trendy a few years ago and perhaps came along from the Oakroom with the chef. It was a bit on the salty side, and so were the gnocchi, but not enough so to warrant a complaint.

Desserts were insanely good. A double scoop of rich, creamy yet tangy house-made lemon ice cream studded with frozen blackberries ($5) was opulent, not cloying, with subtly-flavored blackberry bits that carried hints of sugar.

Homemade angel food cake ($9) bore an unusual payload of chocolate bits, plated on a dark, intense bourbon hot fudge sauce with a ball of rich vanilla bean chantilly topped by four Muth’s chocolate-covered espresso beans.

Dinner for two came up to $125.14 and a $30 tip for our cordial, professional server Robin. •

Harvest Featured in the Courier-Journal

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We are very proud of the latest write up in the C-J. For the full feature click here


Harvest Restaurant – Taste of the Town

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Prima Supply recently came to film Ivor for a new video call Taste of the Town. Here is the film and if you wish to discover more about Prima Supply click here


Just minutes from downtown Louisville, Harvest sources an impressive 80% or more of their ingredients within a 100-mile radius. We had the unique opportunity to sit down with Harvest’s Executive Chef, Chef Patrick Roney, and one of the co owner’s of Harvest, Ivor Chodkowski. On top of tasting some seriously savory, delicious meals, we also visited Ivor at his farm, Field Day Family Farm. Harvest’s mission is “to serve outstanding, regionally inspired, seasonal ‘farm-to-table’ cuisine.”

USA Today – Featuring NuLu and Harvest Restaurant

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USA Today featuring Harvest Restaurant

Click to Play - Harvest on USA Today!

Again Harvest makes it into the national news…. this time in an interesting feature by USA Today called Heartland Hotspots. The video looks at the exciting things that are happening in NuLu.


Harvest Featured in Southern Living

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Southern Living mentions Harvest’s fried chicken, click here for the full article

Harvest in Souther Living

Harvest Recognized as “Best New Restaurant” Semifinalist

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Harvest restaurant last week was named a semifinalist for the prestigious James Beard Foundation’s “Best New Restaurant” Award. The award honors “a restaurant opened in 2011 that already displays excellence in food, beverage and service and is likely to have a significant impact on the industry in years to come.”

James beard award

The Beards–known as the “Oscars of the food world”–will be presented on May 7 at the Lincoln Center in New York. See a list of all semifinalists here.

The James Beard Foundation is a New York based non-profit created in honor of Chef James Beard and dedicated to the food industry. The finalists will be announced on March 19.

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.