Phrases such as “seasonal,” “local,” and “farm-to-table” have become so overused in restaurants across the country that they have begun to lack meaning and simply induce eye-rolling amongst diners. Seemingly anyone can throw a few “local” or “seasonal” vegetables on a plate and claim their restaurant fits this bill. While such restaurants are a dime a dozen at this point, restaurants that truly embrace local, seasonal sourcing through close relationships with farmers and suppliers and combine it with superior culinary skills in the kitchen, warm service in the front of the house, and a focus on their neighborhood are truly rare. DC Harvest is such a place and has quickly become our favorite restaurant on H Street.
Brothers Arthur and Jared Ringel bring decades of experience to the front and back of the house at DC Harvest. Arthur’s resume includes graduation from the Culinary Institute of America in New York along with stints at D.C. culinary destinations BLT Steak, Vermillion, Vidalia, and Hank’s Oyster Bar, where he became head chef. Jared’s restaurant management experience spans over a dozen years around the D.C. area, including being both a general manager and a franchisee for several concepts. Their experience shines through in both the food and the service. Continue reading