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The Basics: Harvest restaurant information

Harvest

44 Brattle Street
(on the walkway)
Cambridge, MA 02138
617-868-2255

Harvest restaurant information
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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.

News and Events at Harvest restaurant

19th Nantucket Wine Festival
Martha isn’t the only vineyard in town anymore when Nantucket Wine Festival returns to the Cape Wednesday, May 13th ...

Pasta Takes Over
Local chefs come together at Alden & Harlow on Thursday, April 30th to try their hand at a Pasta Takeover.

Cooking Matters at Tremont 647
Philanthropic and eternally hospitable chef Andy Husbands is hosting a seven-course supper in support of Share Our Strength’s Cooking ...

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44 Brattle Street, (on the walkway), Cambridge, MA 02138
617-868-2255

Brian Mercury

Pastry Chef at Harvest

Chef Brian Mercury at Harvest

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.

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Dictionary
 
Agnolotti
1. noun Small, half-moon-shaped ravioli.
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Charcuterie
1. noun The French term for delicatessen-style items.
Compote
1. noun Slow-cooked fruit in syrup.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Couscous
1. noun Granular semolina popular in North Africa.
En croute
1. noun A food that is wrapped in pastry and baked.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Persillade
1. noun French for parsley, also refers to a mixture of parsley and garlic that is often sprinkled on a dish as flavoring or garnish towards the end of its preparation.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Ratatouille
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
Rillettes
1. noun Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.

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