Harvest by The Patio is quickly taking shape in the historic Carnation Dairy Building at the corner of 10th and J in the East Village, and Eater got a peek at the in-progress space, which is due to open to the public on October 25. With this concept, The Patio Group brings its focus on experience-oriented hospitality to the counter service format with a casual concept that the group plans to plant in other local neighborhoods.
This is the second collaboration with Antonio Friscia’s Legal Restaurants Group, which partnered with The Patio to help launch Liberty Station’s Fireside by The Patio. A third co-developed project, Bao Beach on Mission Boulevard, is scheduled to launch in mid-November.
At the heart of Harvest is executive chef Amiko Gubbins, whose holistic outlook on locally-sourced food and a healthy lifestyle informs the menu that ranges from coconut-lime ceviche and Cobb salad to grain-boosted bowls and lunchtime sandwiches. Dinner entrees will include Moroccan-spiced flat iron steak and vegetarian curry with coconut basmati rice, plus weekly specials.
The menu is ordered from a register downstairs, which sits in full view of the glassed-in kitchen. There will also be a large array of hot and cold grab-and-go selections for even speedier service. Diners eating on-site can venture upstairs, where the seating options range from a relaxed lounge area to a large communal table and an expanded bar. The restaurant’s staff will deliver plates to guests, and be available to take additional food and drink orders.
Harvest by The Patio’s bar will be open until 2 a.m., mixing up seasonal cocktails; the launch menu includes "The Lady Wears Red," a gin cocktail with hibiscus flowers, raspberry brandy and Sichuan peppercorns and "Carnation Factory", which blends Hatch chile-Infused vodka with mezcal, Ancho Reyes, pineapple, lime and honey. There will also be a rotating specialty drink, with ingredients sourced from the market and featuring local spirits.
General manager and beverage director Travis Carter says the eatery will start by serving lunch and dinner daily, but may venture into breakfast service, along with a breakfast cocktail program.
See an excerpt from the complete food lineup below: