(on the walkway)
Cambridge, MA 02138
Harvest celebrates the modern New England table. Executive Chef Mary Dumont presents contemporary New England cuisine focused on the region's freshest ingredients.
Tucked along a cobblestone pathway in the heart of Harvard Square, Harvest provides a welcome respite from the fast-paced world outside. Inside, the combination of soothing earth tones, supple banquettes, dark woods and pastoral art create an air of understated elegance. The open kitchen, spacious bar, and fireside dining complete the comfortable interior. Graceful linden trees offer shade to the Garden Terrace, the private garden café that boasts fireside dining, blooming flower boxes, and heaters for the chilly nights of spring and fall.
Bites and Bubbles on the Island
Boogie on down to Nantucket Island on Sunday, December 7th for Bubble Bash 2014 at The Pearl.
11th Annual Flavors of Fall
Flavors of Fall is back and bigger than ever for its 11th anniversary on Monday, November 17th.
A native of Rochester, New York and a graduate of the Culinary Institute of America, pastry chef Brian Mercury has honed his dessert-making skills in some of the most highly-acclaimed kitchens in Cambridge.
When he came to Boston in 2004, Mercury landed a job working for Peter Davis, Executive Chef of Henrietta's Table and The Charles Hotel. “Chef Davis helped me define my food. Local and sustainable are buzz words out there, but they were the foundation of my training long before the trend. I had a great opportunity to hone my skills at The Charles.”
Mercury worked under the guidance of Executive Pastry Chef Dan Angelopolus and closely with Rialto’s Executive Pastry Chef Susan Abbott, and considers both great mentors.
As a resident of Somerville and having worked in Cambridge for a number of years, Mercury always kept his eye on Harvest and jumped at the opportunity of becoming Harvest’s Executive Pastry Chef. “It is a perfect fit. I like to create desserts that are contemporary, refined and local. It matches the Harvest sensibility.”
Mercury, who feels that “desserts should be desserts” uses the best seasonal ingredients sourced from local growers and producers to create the tantalizing desserts on the Harvest menu.