BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Restaurants with Outdoor Dining in Boston

The Basics: Harvest restaurant information

Harvest

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

Harvest restaurant information
Share Harvest share on LinkedIn share on Twitter share on Facebook

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

Brasserie 28 Sausagefest
If you can’t make it to Germany for Oktoberfest this year, don’t worry; chef Matthew Morello of Brasserie ...

Himmel Hospitality Hosts Farm To Change
The whole Himmel Hospitality family of restaurants will be coming together for the first ever Farm to Change dinner to ...

Food Fight for a Cause
Harvard Square favorites Russell House Tavern and Harvest will be battling it out at Food Fights 2, Share Our Strength ...

Newsletter

Want to win a $50 gift certificate?

Subscribe to e-licious and keep up-to-date
with greater Boston's culinary scene.

  • food
  • chef
  • info
44 Brattle Street, (on the walkway), Cambridge, MA 02138
617-868-2255
next

torchon

by Chef Mary Dumont

  • food
  • chef
  • info
Hudson Valley Farm smoked foie gras torchon with cinnamon & calvados persimmon chutney, toasted Irish soda bread and vin cotto
 
by Chef Mary Dumont
 
Dictionary
 
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.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Tuile
1. noun A thin, crisp, French cookie.
Velouté
1. noun A creamy white, stock-based sauce.

Subscribe to e-licious and keep up-to-date with greater Boston's culinary scene.