Harvest - Louisville

Harvest prides itself on its farm-to-fork ingredients and they purport obtaining at least 80% from within a 100-mile radius. But it's not just the food that's local because the decor incorporates reclaimed materials from all over the city as well. The menus change regularly, but you can almost always find the hugely popular buttermilk fried chicken with peppercorn gravy and bread pudding....

As soon as you walk into Harvest, you know that chef Patrick Roney is serious about his kitchen's relationship with the people who supply the ingredients. Farmers get rock star status with giant photos of their likenesses covering the walls of Harvest's down-home dining room. Repurposed church pews, wood floors, Mason jars for drinks, all contribute to the transplanted rural vibe. About 80% of...

It's not really breakfast, nor is it quite lunch. But it is a meal, and often involves cocktails, so Eater of course wants in on it. We've put together some local places that are happy to offer delicious edibles during the (especially on Sundays) often hazy hours between morning and mid-afternoon. Some brunches (and breakfast-ish items) are available all week/all times; some are only around on...

With a downtown dominated by a giant structure known as "The Bucket" after the iconic offering of Yum! Brands "finger lickin' good" founder, it's somewhat ironic that last year an Eater reader expressed some difficulty finding good fried chicken in Louisville. As we are a responsible, semi-democratic site, Eater asked readers to vote on which Louisville restaurants did fried bird best. Only...

A few paragraphs from the end of his Harvest article, after a "news flash" that Chef Coby Lee Ming will shortly change her ever-so-seasonal menu, Robin Garr writes that he will "keep the food report brief." A few sentences before, Garr "more in sadness than anger" wrote that his brunch and lunch had been "disappointing." While it "didn't suck," the restaurant committed the grievous sin of...

Harvest prides itself on its farm-to-fork ingredients and they purport obtaining at least 80% from within a 100-mile radius. But it's not just the food that's local because the decor incorporates reclaimed materials from all over the city as well. The menus change regularly, but you can almost always find the hugely popular buttermilk fried chicken with peppercorn gravy and bread pudding....