A (DC)Harvest worth rooting for

I have always lived in the NOMA area in DC, which is right near the fun-filled H Street. DC Harvest was always the top H Street restaurant on my bucket list.

“Have you heard about their bacon?!”

“You know that restaurant called DC Harvest has a cocktail called the Redhead…you need to get it.”

“There is this great farm-to-table restaurant on H Street that you need to go to…”

Well, Bex finally made her way there not just one but two times. The first was to join Bitches Who Brunch in testing out DC Harvest’s new winter menu, which included some amazing feature items such as the braised brisket and my favorite, the bacon doughnuts.

Bex left H Street that night craving their brunch to see what Owner/Chef Arthur Rigel had up his sleeve. Both him and his brother, Jared Ringel, the Owner/General Manager, have had amazing success growing their dream for DC Harvest into one of DC’s top restaurants that serves a uniquely local and seasonal menu.

The Redhead: District made vodka | ginger | carrot puree | spiced apple cider | eleven wells ginger liquor

I had no choice but to start with ordering a Redhead. I loved the carrot puree in this; it was very fresh and subtle. Definitely a milder brunch drink as opposed to a bubbly mimosa or spicy bloody and how could any redhead not order one of these?!

American Pie: ivy city gin | spiced apple cider | lemon bitters | wildflower honey | roasted gala apples | nutmeg

One of my best friends from high school, Taylor, was my lovely brunch date. She ordered a great cocktail at DC Harvest called American Pie, which has a perfect apple and gin combination (if you are one of the few gin lovers like myself in DC then you should definitely give this one a shot).

Farmstead Cheese Plate: goat cheese | oven dried raisins | smoked nuts | cornichons | whole grain toast

I had tried Chef Arthur’s unreal goat cheese during my first visit to DC Harvest and of course, I insisted that Taylor try it. Goat cheese is my absolute favorite types of cheese (and trust me when I say that you will want to try Chef Arthur’s). This cheese plate also comes with the option of sheep or cow’s cheese and the additions of saffron pear chutney, shallot jam, and/or olive tapenade.

DC Harvest Homemade Cherry Wood Smoked Bacon

Obviously getting anything with bacon in it is a must because I mean, who else bakes their bacon the way DC Harvest does?! You need to check it out yourself to believe how good it is.

Toasted Coconut and Pecan Baked French Toast: wildflower honey mint butter | sorghum syrup

As y’all know, Bex loves trying brunch items that she would rarely make herself, hence why she ordered this beautiful french toast. The bread was so thick and dense – really unlike any french toast bread I have ever had. I loved the pairing of the pecans, coconut and sorghum syrup.


That syrup though….so thick and perfect with this dish.

Tri-Tip Steak Hash: yukon gold potatoes | organic eggs | scallions | tarragon | tomato chili jam | market greens salad

Taylor ordered one of DC Harvest’s most popular brunch dishes. She loved the fresh arugula and the tomato chili jam atop the eggs added a great kick of flavor.


St. Elizabeth: buffalo trace bourbon | five spice syrup | house made allspice dram | chesapeake bay roasting co. coffee | whipped cream | cinnamon

The St. Elizabeth was a drink I tried at the winter menu media tasting and I really wanted Taylor to try this one. The second time around, this drink definitely had more bourbon then expected! Definitely put a little hair on our chests to say the least – but such a good way to end a fabulous brunch at DC Harvest.


Next on Bex’s bucket list is to head back here and try their new Crispy Quinoa Crusted Scallops. Those have my name written all over them. Thanks for yet another great experience, DC Harvest!

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