Through a collaboration of Harvest staff, Water Boy Farms grew its first crop in 2015.[/caption]Harvest Seasonal Kitchen is a farm-to-table restaurant that features menu items that come directly from farms within a 100-mile radius. Every decision made regarding the restaurant involves area farmers and their harvests. Seasonal is a key word in the restaurant’s name as the menu changes four times a year based on harvesting, with two main adjustments made in spring and fall.
Since their anniversary, dedication to local ingredients has lead Harvest chefs and owners to the dirt.
“Our restaurant has its own farm, [and] our first harvest was this fall,” co-owner Rick Wells said. “The farm supplies s [Rick’s Chophouse and Harvest] with organic vegetables, flowers, honey and cage-free chickens. But its purpose is to support the philosophy that we can do better in our country by producing sustainable foods.”
Wells said the garden is designed seasonally and guided by himself and Chef Andrea Shackelford, a master gardener, as well as sous chef
Carlos Suarez.
“The farm is worked by a collaborative effort of our employees,” Wells said. “Water Boy Farms is named in honor of my father, a high school football coach who cared about his entire team—even the water boy.”
112 E. Louisiana St.
214-726-0251
www.harvesttx.com
Hours: Mon.-Thu. 11 a.m.-3 p.m., 5-10 p.m.; Fri.-Sat. 11 a.m.-3 p.m., 5-11 p.m.
