When Stephen Gontram opened Harvest nearly fifteen years ago, it set a new standard for St. Louis dining with its emphasis on seasonal American cuisine. Gontram sold Harvest a few years ago to his executive chef, Nick Miller, and under Miller and his executive chef, Brendan Noonan, Harvest continues to stand out amidst an increasingly crowded field of restaurants featuring local, seasonal fare. Meat, seafood and game preparations are sure bets, and the bread pudding might be the best dessert in town. The award-winning wine list features good selections for most budgets.

Restaurant Details

When Stephen Gontram opened Harvest nearly fifteen years ago, it set a new standard for St. Louis dining with its emphasis on seasonal American cuisine. Gontram sold Harvest a few years ago to his executive chef, Nick Miller, and under Miller and his executive chef, Brendan Noonan, Harvest continues to stand out amidst an increasingly crowded field of restaurants featuring local, seasonal fare. Meat, seafood and game preparations are sure bets, and the bread pudding might be the best dessert in town. The award-winning wine list features good selections for most budgets.

Features: , , , , , , , ,

Price: $$$,$$$$
Payment Type: All Major Credit Cards, Diners Club, cash, ATM/Debit

Parking: Lot Available


Reservations: Accepted


Attire: Business-casual attire

Related Stories

Past Events

  • Harvest's Special Three-Course Menu

    • Tuesdays-Thursdays. Continues through Feb. 28. Harvest, 1059 S Big Bend Blvd., Richmond Heights, 314-645-3522, http://www.harveststlouis.com.

Map

Nearby

Friends

Become a Friend

© 2016 Riverfront Times

Website powered by Foundation