Find Brunch Right Now

Preview: DC Harvest Winter Menu

Each season—and very occasionally more than once a season—I make the long journey to H Street from Logan Circle to visit DC Harvest, a casual little joint with a serious commitment to farm-to-table fare. So serious, they only serve fruits and veggies that are in season, run their own herb and vegetable gardens, and make nearly everything, from the bitters to the bacon, in-house.

You see, I love being healthy, but not at the expense of quality. If vegetables don’t taste good, I won’t eat them. Thankfully, I take most of my meals at D.C. restaurants and DC Harvest is one of my top-hitters for veggies. (Read our DC Harvest brunch review, here, and our interview with Chef Arthur—and his efforts to serve local— here).

Aside from it being local, fresh, sustainable, and nutritious, DC Harvest’s food is, most importantly, delicious. And, meals at DC Harvest begin exactly as I like them to: with cocktails and a half a dozen oysters.


The oysters are always Rappahannock, which I truly appreciate, as I like to have certain consistencies in life. And, the dozen oysters served with a special house-made shallot mignonette happens to be one of them. There are other consistent dishes on the menu: pork belly and bacon doughnuts, both made with sustainable raised pigs from Heritage Farms in North Carolina. Because bacon is always in season.


In addition to rotating its menu seasonally, DC Harvest also switches up its cocktails. We were beyond flattered when they named a cocktail after us—the BWB Blood Orange Spritz, for my well-known love of Aperol Spritz cocktails. It’s made with Aperol, bubbly, fresh blood orange juice, and a burnt sprig of rosemary, and served in a stemless champagne glass. It’s perfect.

Always on the menu is a draft cocktail, which rotates seasonally along with everything else. This winter, it’s the Chesapeake Storm, made with local rum from Lyon Distilling, Pritchard’s ginger syrup, lime juice, salt, and a candied ginger lime wheel. It was light and delicious, and went down far too easily.

Another seasonal number that struck our fancy is the Smokey Robinson, and not just because we love that old crooner. This appropriately titled cocktail is crafted with ancient age bourbon, Xicala Blanco Mezcal, lemon juice, five-spice syrup, and smoked lemon. It was an interesting—and dare we say smoky—combination of flavors that rested on the palate.


DC Harvest crafts some delicious and hearty spelt pastas, and the winter menu has the most wintry pasta of all: a spelt spaghetti with roasted kale, bacon, organic egg yolk, and black pepper. It was rich and dense, and filled with the comforting flavors of cheese, butter, and pepper. Utter winter, rib-coating heaven.


The roasted chicken breast was utterly divine, served with sautéed fall greens, cranberries, and walnuts atop a cheddar grit cake with a sweet Sorghum syrup. I love that some of DC Harvest’s fare is Southern inspired, and they Southern just right.


Last but not least, there’s always a handful of vegetarian and pescatarian dishes on the menu, so we were encouraged to try the pan-seared catfish. While not a particularly sexy fish, the catfish was actually quite good. It was served with a roasted pecan sauce and a side salad of baby kale, walnuts, and apples.


The seasonal menu will be available for the next month or so—because before we know it spring will arrive. We’ll be back to DC Harvest by then, but in the meantime, head on over for a Bitch-inspired spritzer and some hearty, rib-hugging fare.

DC Harvest
517 H St N.E.
Washington, D.C.
(202) 629.3296

DC Harvest on Urbanspoon


BitchBiz: Bitches Who Brunch partners with DC Harvest. While this preview was written independently by us, we do receive compensation from the company.

Cori Sue

Co-Founder, Pro Bruncher

The co-founder of Bitches Who Brunch, Cori Sue loves brand strategy, social media, red wine, and pink lipstick.

Share your thoughts!

Your email address will not be published.

We Think You'll Like
Expository Essay Prompts High School