Late Harvest Kitchen Review: Contemporary Comfort Food

I’d been hearing good things about Late Harvest Kitchen for a while. Problem was, until last Friday, my addiction to the convenience of dinner at home was a hard one to break. But in the end, my desire for a good meal at a nice restaurant prevailed, and I had the pleasure of eating at Late Harvest Kitchen for the first time.


In a conversation earlier that day with chef/owner Ryan Nelson, I learned that Late Harvest uses nothing but locally-sourced ingredients. Or, as he puts it, “What’s on the menu is what’s coming in the back door. All of our proteins, our beef, lamb, pork, chicken, duck, turkey, rabbit, everything is sourced from local, Indiana producers. And our produce is as seasonal as the weather allows.”

He goes on to describe Late Harvest as “contemporary comfort food,” and says he would characterize it as his ideal of a neighborhood restaurant.

Looking back, I think the locally-sourced aspect is what stood out the most, aside from the actual food, of course. It is a point that was driven home when our waiter—who was very knowledgeable and did a great job, by the way—pointed out that the garden on the other side of the window was the very garden from which they get the herbs they use in their recipes.


I really like the contemporary look and feel of this place. It looks even cooler at night, with the high ceilings and hanging light fixtures.


Servers don’t bring bread to your table on the initial visit, since breads are not pre-made at Late Harvest, but instead, baked at the time of order. So after starting with an order of bread, we moved on to the salads.


I chose “The Wedge,” which comes with blue cheese dressing, pomegranates, roasted pears, house bacon and fried shallots. Although nicely prepared, this would not be my top choice the next time, since it is not a light salad. But in fairness, it was as advertised.


In hindsight, I’d have chosen the Shaved Brussels Sprout Salad, which comes with sieved egg, smoked almonds, parmesan, citrus vinaigrette. My dinner companion chose this and she was nice enough to share. This was an excellent salad, and I’m not even a fan of Brussels sprouts.


For the main course I chose the Braised Lamb Ravioli, which comes with merguez sausage, mint yogurt, cucumber and Manchego, a type of cheese made in the La Mancha region of Spain from the sheep’s milk. I would highly recommend this dish.


My dinner companion went with the pork chop. It is topped with baked beans, vinegar peppers, house kraut and bacon marmalade. One thing’s for sure: This is one big pork chop! There was no way she was leaving without a to-go box.


We ordered the Roasted Vegetables to go along with our entrées. They couldn’t have been better. I appreciated the fact that they were not over-cooked. If you’re a vegetarian, this could practically be an entrée.


We shared an order of Sticky Toffee Pudding  for desert, and let me tell you this was freakin’ awesome! If you go to Late Harvest Kitchen do yourself a favor and get this!

Other Late Harvest Kitchen Photos

late-harvest-kitchen-bar-area-2The Bar Area

late-harvest-kitchen-bar-areaBar as Seen from Alternate Angle

late-harvest-kitchen-chef-owner-ryan-nelsonLate Harvest Kitchen Chef/Owner Ryan Nelson

late-harvest-kitchen-dining-area-2A Dining Area Sometimes Used for Private Groups

late-harvest-kitchen-dining-areaAnother Dining Area, One of Several

late-harvest-kitchen-fire-stoneThe Patio Area at Late Harvest Kitchen

late-harvest-kitchen-fire-rock The “Fire Rock” is a Focal Point of this Area for Cocktails and Conversation

late-harvest-kitchen-herb-gardenHerbs Grow in Wooden Boxes behind the Water Fountain Area

late-harvest-kitchen-tableTables are Made from Reclaimed Barn Wood

late-harvest-kitchen-sugarSugar in the Raw