Monterey Jack Doughnuts at DC Harvest
DC Harvest (517 H Street) will be serving brunch on Black Friday from 11 am until 2:30 pm. In addition to their usual brunch menu, they will be serving their signature Old Bay fried chicken, $20 bottomless Bloody Marys, and monterey jack doughnuts. The restaurant will be closed for Thanksgiving but will otherwise have normal operating hours during the weekend.
Sour Cherry Gel Cocktail Shooter at DC Harvest
We’ve loved DC Harvest’s food for awhile, but recently DC Harvest has changed up its drink menu and now has several new creative cocktails available. Under the leadership of new bar manager Matthew Fisk, DC Harvest’s drink menu has branched out from only having domestic alcohols to instead having a mix of domestic and international. Fisk–a former philosophy and ancient language graduate–comes to DC Harvest by way of New Orleans and Proof, Vinoteca, Ripple, and Daikaya in D.C. In discussing the changes to the cocktail menu, Fisk says “when I came here to DC Harvest, the bar was completely stocked with offerings that only came from the United States…I strongly advocated for a more international presence behind our bar…the cocktail is an American institution, like rock and roll. Its origin is multiple. Mixing together ingredients from different lands is how this country began, and what often makes the U.S. a wonderful place to hail from. We will always feature spirits from our friends and neighbors at home, but we will also not forget that most of us came here from elsewhere.”
Clover Kyu at DC Harvest
A sample of the new drink menu (descriptions and photos courtesy of Fisk and the staff at DC Harvest; links added in by District Cuisine if you would like to learn more about the drinks or alcohols):
Que Hora Son at DC Harvest
Bar at DC Harvest
DC Harvest (517 H Street) will serve a blended menu that features some items from brunch and some from dinner (including a new grilled swordfish salad dish) for H Street Festival this weekend (September 19th). This menu will be served from 11 am until 5 pm when the kitchen will close for an hour before reopening to serve the dinner menu. DC Harvest will also be debuting a new gel cocktail during the Festival. You can view the complete H Street Festival menu here.
Scallops at DC Harvest
DC Harvest (517 H Street) recently celebrated its first anniversary on H Street (see our review here). We caught up with co-owners Arthur and Jared Ringel to discuss the first year and what is on the horizon.
District Cuisine: What has surprised you most in the first year?
DC Harvest: Many things, especially how successful Saturday Brunch has been. Most onlookers told us we should stick to just Sunday, but both days have been extremely successful. We have also just been thrilled by how patrons have taken to our menu and approach to offering a healthy take on upscale dining.
District Cuisine: What’s been your best selling item?
DC Harvest: Our locally sourced Scallop entrees. We have done many preparations that have reflected the changing seasons and the seasonal produce available throughout the year.
District Cuisine: Any consideration of lunch in the future?
DC Harvest: We are considering lunch in the future, but it is not in our immediate plans.
District Cuisine: Anything coming up that we should be on the lookout for?
DC Harvest: Continued expansion of our craft cocktail program. We’re working on packaging and pricing to offer our house made pastas for take and cook at home. We will be partnering with Catoctin Creek for weekly tastings every Wednesday starting in October. We’re currently researching products and recipes for our fall menu as well as our New Year’s Eve Celebration.
Pepperoni Parmesan Doughnuts at DC Harvest
Fans of DC Harvest (517 H Street, NE) will soon be able to enjoy the restaurant’s food on nights when they may not have time for a sit down dinner out. In the coming week, DC Harvest will debut delivery by partnering with the service DoorDash. Users can either log on to the DoorDash site or open up the App to get DC Harvest delivered right to their door. Most of the items on DC Harvest’s menu will be available; however, certain items that don’t transport well (oysters) will only be offered in the restaurant.
Pan Roasted Catfish with Grilled Asparagus at DC Harvest
Additionally, DC Harvest is working on offering its delicious housemade cherrywood smoked bacon in a packaged form that will allow customers to take it home and cook in their kitchens. They are still ironing out the details, but their bacon will likely be sold by the pound.
New Confit Duck Leg with Blood Orange Duck Jus, Crispy Spaetzle, Roasted Carrots, and Brussels Sprouts at DC Harvest
DC Harvest (517 H Street, NE) has rolled out several new items on its winter menu, including:
Lyon Rum Cake with Candied Clementines and Roasted Strawberry Gelato
In addition to these dinner additions, DC Harvest is now featuring $15 bottomless mimosas and made from scratch Bloody Marys during brunch on Saturday and Sunday.
You can check out our review of DC Harvest here.
DC Harvest (517 H Street, NE) is debuting a late night happy hour that will run from 11 pm to 1 am on Friday and Saturday nights. All draft beers and wines by the glass will be $5 and specialty cocktails will be $6. They will also have happy hour food specials including lamb sausage sliders for $3, an arugula and grilled radicchio salad for $4, and a local cheese plate for $4.
*This post is revised from an earlier version because there was a last minute menu change due to the availability of certain ingredients.
First Floor at DC Harvest
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.
Zatar Seasoned Turkey at DC Harvest
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
Table at DC Harvest
DC Harvest (517 H Street, NE) will officially open next Tuesday (September 2nd) for dinner. You can check out our detailed preview here. The following week they will open for brunch on the weekends.
We got a sneak peak of the tentative brunch menu when we came to take pictures of the space. It will be arguably the most impressive brunch menu in the H Street Corridor.
Bar at DC Harvest
A few brunch dishes to look forward to:
-three different egg scrambles: one with housemade spicy lamb sausage, one with a mushroom mix, and one with Maryland blue crab
-lamb burger
-turkey hash made with their freshly roasted turkey
-steak and eggs
-oysters on the half shell
-a traditional greens salad and an heirloom tomato salad
-fruit and granola
We also learned that instead of a traditional bread plate at the beginning of dinner service that the restaurant will instead offer roasted butternut squash chips. And to conclude dinner, all diners will receive several housemade marshmallows with their check. Continue reading
Chilled Avocado Soup with Pickled Shrimp at DC Harvest
DC Harvest, a New American restaurant specializing in fresh and local ingredients, is hoping to open by the end of August at 517 H Street, NE. Brothers Arthur Ringel (head chef) and Jared Ringel (General Manager) plan to have a seasonally rotating menu that will focus on ingredients from the Chesapeake Watershed Region (you can read more on the Ringel brothers’ impressive culinary backgrounds from our friends at the Washington City Paper). They are currently in the finishing stages of a complete renovation of the space and hope to pass final inspection and begin staff training in the coming weeks for a grand opening towards the end of August. In the coming days, the exterior of the restaurant will get a completely new paint job in addition to a brand new sign for the restaurant.
District Cuisine was lucky to get a sneak preview of the menu. A few of the items that you can look forward to trying on the opening day menu:
Appetizer – Chilled Avocado Soup with pickled shrimp. Garnished with micro cilantro and fresh radish (see picture above).
Pasta – Fresh Homemade Kale/Whole wheat Agnolotti filled with homemade Ricotta served with yellow tomato confit, eggplant and fresh marjoram.
Entree – Zatar seasoned Turkey Breast with kamut, shitake mushrooms, swiss chard, pan jus and garnished with crispy turkey skin cracklings.
Additionally, we were told that everything will be made in house and from scratch and that homemade pastas will be a staple of the menu. They chose the turkey breast as opposed to chicken because it was a healthier protein that they knew they could source locally. DC Harvest will feature several local DC brews and will be giving each DC brewery a selection on tap.
We’re very excited for DC Harvest to open up on the Western end of H Street. In the meantime, you can track their progress on their website, Facebook, and Twitter
District Cuisine 