(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.
Sugar Rush 2014
For those who believe that there’s always room for dessert, take note: this year’s Sugar Rush is headed ...
Taste the Republic’s Best
Due to inclement weather the Taste of Cambridge has been rescheduled for Thursday, July 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.