Harvest Wine Bar & Restaurant, the latest venture of the Sigueza brothers, Vicente and Kleber, owners of Scena Restaurant in Darien, Cava Wine Bar & Restaurant in New Canaan and 55 Degrees in Fairfield, opens this week in Greenwich at 372 Greenwich Avenue. With large windows beckoning the guests, the modern interior is dominated by wood, stone and leather. Wood-topped tables are all hand-made and surrounded by leather backed chairs. Individual lights descend from the ceiling to create a whimsical touch to the otherwise masculine décor. The rear wall is half glass and sunsets will create an inviting end to the day to enjoy one of the signature cocktails with many of the fruit and vegetable additions juiced on site.
The menu is best described as “food inspired by the American tradition,” a steak house that meets Little Italy and embraces the sea and the farm to table movement. As Chef Leonard and I discussed his vision for the dishes, it became clear that his kitchen would focus more on flavor and texture combinations versus a specific region or genre. The menu will expand on his deft touch that has created so many fans at Scena by marrying flavors and textures, with both bold and subtle combinations.
The menu offers shared, as well as individually enjoyed appetizers. A daily changing selection of Tartares and Crudos will feature salmon, tuna, steak and scallops while the shared Snacks and Starters currently showcase cheeses and cured meats, a Short Rib Mac & Cheese and Pork Tenderloin Sliders. Individual appetizers include salads ranging from Organic Mixed Greens to a Pear with Pomegranate and Manchego Spiced Pecans. For the more adventurous, a Grilled Calamari with Whipped Avocado and Shaved Jalapeño will tempt the taste buds.
The entrée selections are diverse and include pastas, meats, poultry and fish. Several of Chef Leonard’s house-made pastas such as his Ricotta Gnocchi with Bolognese (from Scena) and an Octopus Cavatelli with guanciale, green olives and tomatoes will tantalize guests. Fish entrées will feature a Seafood Pan Roast, Scallops with a Scallion Mash, Lobster Pot Pie, plus a rare seared Yellowfin Tuna topped with a veal ragu, and served with crispy polenta, baby arugula, cherry tomatoes and a touch of bacon-balsamic vinaigrette. Meat lovers can choose from several cuts of steaks, simply grilled over the kitchen’s wood-burning grill plus combinations that will include a Duroc Pork Chop with Brussel Sprout Hash, a Veal Chop served with Veal Raviolis and a Roasted Chicken over Dirty Rice. Chef Leonard will also introduce the Harvest Burger with grass fed, all-natural beef on a toasted English muffin with bacon, crispy onions, smoked tomato mayo, Grafton cheddar and served with an everything-spice fries.
And to complete the meal, there are several desserts that caught my eye including Banana Bread Pudding, Apple Pie with Cheddar Cheese, Lemon Crepes plus a House-made Ice Cream Sundae.
Stay tuned as CTbites goes Behind the Scenes at Harvest Wine Bar & Restaurant in Greenwich in a few weeks to prepare a full guide for our readers to enjoy Chef Leonard’s delicious creations at the fourth restaurant of Vicente and Kleber Sigueza.
Harvest Wine Bar & Restaurant
372 Greenwich Avenue - Greenwich, CT 06830 - 203.869.4080