SPECIAL
Harvest
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by Paloma Nozicka
Tuesday, October 9, 2007
"Harvest" is an appropriate name for a restaurant that uses only the freshest ingredients in their meals, many of which are organic and locally grown. After being seated in a corner table with a view of the Capitol, I quickly realized that I was not going to find anything remotely resembling brats or waffle fries on this menu.
The meal began with a complimentary sample of potato and chive soup, served with bread and butter, which was a perfect and warming start to dinner on an autumn night. With a menu that features prosciutto-wrapped frogs legs and blue prawns, I took the safe route and ordered the roasted chicken breast for my entrée, hoping my palette would be sophisticated enough to distinguish the different flavors.
After our food arrived, I soon realized that a finely tuned palette is indeed required to eat at Harvest, otherwise you will be sorely disappointed when your chicken dinner has the distinct flavor of a camp fire. Served on a bed of green onions and lettuce gussied up and renamed "haricot verts," I ate most of the meal, partly because I wanted my money's worth, and partly because I was intrigued that I could very well have been eating Smokey the Bear.
After much coaxing, I tried a bite of my date's Angus tenderloin steak, which was so tender and savory that it made up for the piece of tinder that was my chicken breast. For dessert we ordered the vanilla crÃ
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