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Jan 18, 2007 04:33 AM

Harvest Vine

My wife and I visited Harvest Vine on Friday, January 13th. We were visiting from Los Angeles, mixing business and pleasure in beautiful Seattle. We decided, after much favorable reviews on this board, to check out Harvest Vine. DISAPPOINTING is my first thought, second only to AWFUL. We had 3ozs of tasteless cheese, stale & oily olives, salty mushrooms straight out of a can & a tuna appetizer that tasted like, well, miracle whip and canned tuna served on a Ritz cracker! The cafeteria nachos on the ferry ride to Bainbridge topped this place....what gives Seattle?

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  1. That really surprises me. Granted, it's been about 2 years since I've been to Harvest Vine, but the 3 times I visited were all outstanding. I'd be interested to hear from others who have been more recently.

    1. Mahimahi, don't believe everything you read on the board...i've had mixed experiences at Harvest Vine so it's not on my short list

      1. I'm also surprised -- in fact, flabbergasted. I regularly eat at Harvest Vine. As at any restaurant, there is the occasional lapse. But, in general, I find the food there consistently excellent and carefully prepared, and regard Harvest Vine as one of Seattle's best restaurants. Apparently, you limited your selections to cheeses and cold tapas. I don't know what kind of cheese you chose. Normally they have a couple of sheep's milk cheeses, a couple of goat's milk cheeses, and couple of cow's milk cheeses. I'm puzzled by the comment about "oily" olives. The menu clearly states that the olives are marinated, and the marinades for olives typically include oil. I think the stars of the Marvest Vine menu are the hot tapas, which change regularly depending on the availability of ingreients (such as fresh sardines flown in from Spain). It's too bad you didn't try any. By the way, I divide my time between Los Angeles and Seattle, and think that Harvest Vine is better than any Los Angeles restaurant for Spanish and Basque cuisine. Joseba Jimenez de Jimenez is to Spanish and Basque cuisine what Gino Angellini (a Los Angeles chef) is to Italian cuisine.

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