Harvest Vine – Seattle, WA
Harvest Vine has long been a favorite of mine in Seattle – but under specific conditions. If I can’t sit on the top floor of the restaurant, I’d rather just go back another time. I know that might sound picky of me but if you’ve been there before then I think you can understand where I’m coming from. The bottom section of the restaurant doesn’t have nearly the same appeal that the top section does. The best seat in the house (in my opinion) is at the bar where you’ve got a front row seat to all the action. It’s like watching a symphony right in front of your eyes but rather than instruments being played the chefs sing and whistle while plating gorgeous dishes from the smallest and cutest little sauté pans that you’ve ever seen.
During the summer on warm nights the garage door walls are rolled up and you’re able to fully enjoy a beautiful Seattle summer night. It’s a great spot year round and should definitely be on the top of your list if you haven’t already been there.
If you’re a beet fan definitely get the beets to start. You’ll want to sop up all the yummy olive oil and vinegar with bread once the beets are gone. If mushrooms are on the menu get those for sure! You really can’t go wrong here. I’m always amazed at the wonderful creations the make and each time I go back there’s a new menu.
Plato de Boquerones – vinegar cured anchovies with anchovy stuffed olives & piparra peppers
Remolachas – red & golden beets, olive oil, sherry vinegar & garlic
Coliflor – roasted cauliflower with onion confit & olive oil
Coles de Bruseles – brussels sprouts with béchamel, tomato frito & bread crumbs
Vieriras – seared scallops with fingerling potatoes & scallop reduction
Pulpo – grilled octopus with garbanzo bean puree
Bacalao Ahumado – smoked, salt-cod with grilled spring onions & hazelnut romesco
Flan de Almendras – spanish style toasted almond custard
Tarta de Queso de Cabra – creamy goat milk cheese cake with honey poached rhubarb & strawberries