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The Basics: Harvest restaurant information

Harvest

44 Brattle Street (on the walkway)
Cambridge, MA 02138
617-868-2255

Harvest restaurant information
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Harvest celebrates the modern New England table. Executive Chef Mary Dumont presents contemporary New England cuisine focused on the region's freshest ingredients.

Tucked along a cobblestone pathway in the heart of Harvard Square, Harvest provides a welcome respite from the fast-paced world outside. Inside, the combination of soothing earth tones, supple banquettes, dark woods and pastoral art create an air of understated elegance. The open kitchen, spacious bar, and fireside dining complete the comfortable interior. Graceful linden trees offer shade to the Garden Terrace, the private garden café that boasts fireside dining, blooming flower boxes, and heaters for the chilly night of spring and fall.

News and Events at Harvest restaurant

DinnerFest 2010
On Sunday, February 28th stock up on restaurant gift certificates and dining packages in the name of charity at the ...

Super Hunger Month Returns
This January, Super Hunger Month returns for its third successive year with the lofty goal of ending hunger in eastern ...

New Year's Eve at Boston Restaurants
Not one to ring in the new year at home? See what kind of fun things they've got in ...

Mary Dumont

Chef at Harvest

Chef Mary Dumont at Harvest

Chef Mary Dumont, grew up in Portsmouth, New Hampshire, in a family of restaurateurs and chefs. Though she received a degree in creative writing from Simmons College, she found herself drawn to the kitchen.

Her impressive resume includes stints first at San Francisco's Jardiniere, where she learned everything there is to know about specialty cheeses under the tutelage of Chef Tracy Des Jardins; and then at Campton Place, where she directed the renowned cheese program, taking it to a level that resulted in significant critical acclaim. Further honing the skills, Dumont moved on to Elisabeth Daniel in San Francisco, then to Blackbird in Chicago. From there she traveled to California's wine country, to Sonoma Saveurs, celebrating in the glory of great food and great wine.

In 2005, Dumont returned to New Hampshire where she opened The Dunaway Restaurant at Strawbery Banke. There she earned rave reviews from The Boston Globe, Boston Magazine, Food & Wine and Bon Appetit. In 2006, she was named a Food & Wine Best New Chef. In 2007, she appeared on the Today Show and Iron Chef America.

Known for her strong respect for local farmers and fishermen, Dumont takes the helm at Harvard Square's revered Harvest Restaurant. "Harvest has an amazing and storied history" she says. "It is an honor to be a part of that story now, to continue the tradition of excellence, plus bring my own hand to the mix."

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Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Charcuterie
1. noun The French term for delicatessen-style items.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Compote
1. noun Slow-cooked fruit in syrup.
Comte
1. noun The French equivalent to Gruyère.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Couscous
1. noun Granular semolina popular in North Africa.
Daube
1. noun A classic French dish made with beef, red wine and vegetables, braised for a number of hours.
En croute
1. noun A food that is wrapped in pastry and baked.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mâche
1. noun Dark, tangy greens used most often in salads.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Pancetta
1. noun Cured Italian bacon.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ratatouille
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
Roulade
1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
Verbena
1. noun A lemon-flavored South American herb.