Harvest Seasonal Kitchen will open in its new downtown McKinney location Oct. 27, according to a news release.

The restaurant originally opened in downtown McKinney at 112 E. Louisiana St. in 2014, according to its website. Relocation efforts began in 2021 after owner Rick Wells acquired the property the restaurant is now located in.

What you need to know

The farm-to-table restaurant, now located at 215 N. Kentucky St., will operate under its new name: Harvest at the Masonic. The name references the three-story, 10,400-square-foot historic building the restaurant moved into, which is a former Masonic lodge, according to the release.

The building underwent an 18-month restoration project in preparation of the restaurant opening, according to the release. The McKinney Community Development Corp. board also unanimously approved a $50,000 retail development infrastructure grant request for the project during a meeting in March.

“The opportunity to house Harvest at the historic Masonic lodge is a beautiful intersection of our mission and desire to restore, preserve and celebrate the best of McKinney,” Wells said in the release.

The restaurant will operate for dinner Tuesday through Saturday and will offer a Saturday brunch service beginning in mid-November, according to the release.

The details

The first floor of the restaurant includes elements of the former Harvest location, including handcrafted tables and portraits of local farmers, as well as a 17-seat bar. The second floor includes a dining space with a view of the open-concept kitchen as well as a private dining room with decor selected by the restaurant’s chef, Andrea Shackelford.

The third floor of the restaurant features a lounge as well as views of the downtown McKinney square. The lounge will also offer live music performances Wednesdays through Saturdays, according to the release.

The menu will include Harvest staples, such as the deviled eggs, blackened striped bass and a grass-fed filet. Items new to the restaurant’s menu include a whole roasted chicken and a bison New York strip, the release stated. The restaurant’s menu features ingredients sourced locally as well as produced at Wells’ organic farm Water Boy Farms.

“From the beginning, I’ve been passionate about providing guests with locally sourced, sustainably driven and delicious culinary experiences,” Shackelford said in the release. “I look forward to sharing an even more intimate experience and connection to local food; innovating seasonally; and celebrating different farmers, ranchers and fishermen each quarter.”

The restaurant will also offer a curated selection of beer, cocktails and spirits as well as an all-American wine list featuring over 200 wines.

Also of note

The restaurant also supports the Seed Project Foundation, an organization founded by Wells and Shackelford to support sustainability. The restaurant hosts an annual gala along with four seasonal supper events to support the foundation as well as highlight local nonprofits.

Learn more

For more information about Harvest at the Masonic, visit www.harvesttx.com.