DC Harvest is excited to highlight fresh seasonal local ingredients in their new Spring menu. We were invited in by general manager/owner Jared Ringel to sample some of the newest dishes made by his brother, chef/owner Arthur Ringel. The duo have kept DC Harvest a popular mainstay along the bustling H St NE/Atlas District area for the past 4 years now. Check out my original review here. Closest Metro is Union Station.
The group was quite loud and jovial, but we did not mind and were happy to start off with a Spring cocktail recommended by Chef Arthur. He described the Chesapeake Storm as their version of a "Dark & Stormy" which is actually made in batches and served on draft. Featuring dark rum and curacao from a Maryland distillery called Lyon Distilling Co., this drink was strong with good flavor from the mix of the rum with Pritchard's ginger syrup, lime juice, and salt finished with a candied ginger lime wheel.
Next, we shared one of the Spring pastas - Black Pepper Garganelli with preserved meyer lemon, kale, maitake mushrooms, swiss chard, and fresno. The handmade pasta is vegan and full of black pepper that leaves a nice subtle ting in the mouth. The meyer lemon was lovely and added that citrus pop to the earthy mushrooms and greens. I really enjoyed this dish. Paired with a glass of wine, this light pasta meal is perfect for Spring time.
For those more hungry, I suggest the Smoked Chicken Breast topped with a sweet and spicy syrup and served with sautéed chard mixed with currents and walnuts, and a delectable cheddar grit cake. The smoke scent was intense and sweet, but did not overpower the tender meat. The cheddar grit cake was AMAZING! I appreciated the fresh spin on a classic Southern meal.
Keith enjoyed the Grilled Lamb Paillard served with farrotto carbonara, smoked lamb bacon, pea shoots, shiitake, and pecorino. The meat was a different cut than he was used to and cooked to a medium-rose, yet it still had great flavor and was overall a savory dish that filled him up.
Lastly, we tried one of the Spring desserts called Banana Cream Pie. This deconstructed version is made with fresh banana cream pudding, toasted marshmallows, housemade vanilla wafer cookies, and a salted rum caramel made with the same rum from Lyon Distilling Co. The dessert was fun and not overly sweet or dense. Though I was quite full, I still managed to clean the plate.
The passion of using fresh seasonal ingredients was very clear in Chef Arthur's cooking. He stated how he just wants to "have fun" with classic American dishes, while using less common yet still quality ingredients from local purveyors in DC, Virginia, Maryland, and Pennsylvania. This testament is evident in the restaurant's steadfast popularity among the constantly expanding neighborhood. Check out these latest Spring time offerings from DC Harvest soon!
Total Rating: 3.95
Food: 4, Price: 4, Service: 4, Ambience: 3, Accessibility: 5
