The Harvest VineSeattle | Washington

  • added: Sep 11 2010
  • author: foodsketches
  • comments:
Editor's choiceHidden jewel
Seattle has a few unique gastro jewels. The city attracted interesting chefs who transformed the culinary scene of the entire state. Some of the more obvious delicacies are fresh seafood and local grown and produced wine. Other culinary twists are a bit harder to identify.The Harvest Vine is a perfect example of such hidden jewel. It is an upscale tapas bar/restaurant. In their own words: “we are a Basque kitchen where collaboration meets craft and strangers become friends”.

Seattle has a few unique gastro jewels. The city attracted interesting chefs who transformed the culinary scene of the entire state. Some of the more obvious delicacies are fresh seafood and local grown and produced wine. Other culinary twists are a bit harder to identify.

The Harvest Vine is a perfect example of such hidden jewel. It is an upscale tapas bar/restaurant. In their own words: “we are a Basque kitchen where collaboration meets craft and strangers become friends”.  I was introduced to this restaurant a few years ago by a friend of mine who knew the owner very well. What stroke me the most is the amount of time and the genuine interest that the owner was showing towards each guest. This breaks any barrier and immediately puts you at ease, making you feel at home. The restaurant has two distinct grounds: high tables and stools by the open kitchen space and a separate floor set up as a restaurant. I could never pass the offer to observe chefs at work and to inhale multitudes of aromas escaping from the kitchen. So, we sat on one of the high tables and asked the owner for his recommendations (we made sure that our stomachs were very empty prior to this special experience).

The menu consists of various tapas dishes that are served as starters and main courses. This makes it very interesting to try various plates and a great treat if you come in a big group. Our exploration began with vinegar-cured anchovies with piquillo peppers and  anchovy-stuffed olives with hard-boiled egg; we certainly ordered Jamón Serrano  and variations of cheeses (goat, sheep cheeses accompanies with quince and various fresh fruit). As main course tapas we had seared scallops with roasted peppers, onion, eggplant and hazelnut picada; pan-seared trout with crispy jamón serrano, shrimp stock and pipperade; grilled venison with oyster mushrooms and a final touch of seared foie gras with cherry compote. Each plate was utterly delicious and came in a perfect size to let us try various options on the menu. It is worth mentioning that menu is seasonal and does change often depending on the available ingredients in a given time. What is also interesting is that there are only two people working in the open kitchen side by side who create these masterpieces and demonstrate a miracle of culinary art and unprecedented cohesiveness.

We were also spoiled with a great choice of the Spanish red wine. Wine list is very impressive and touches many Spanish regional specialties. We highly recommend to leave some place for digestive!

Dessert is not to be missed either. My favourite is chocolate cake, ganache with orange compote and chocolate mousse. Among unusual combinations is olive oil & white wine cake, chantilly and fresh strawberries. There are more interesting offerings and we hope that you would have an opportunity to discover those yourself. Enjoy your time at The Harvest Vine and share your impressions with us!

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