This place is sure to, and as I'm seeing below, cause plenty of controversy. It's well known concept is obviously slow cooked all organic foods. Not the kind of life I'm personally going to lead but I applaud the effort and enjoy trying something outside the box. \n\nHarvest is the kind of place you only go for GRPs. Graduations. Rehearsals. Parents. It's an experience almost more than a dinner. Very much involved in the ingredients the preparation, technique, pairings as much as the food. It's for those particularly who are more open-minded. I would say do not come here if you don't have an adventurous or willing palate. You won't like it off the bat and then you'll knock all the efforts put in as just \""weird food in little portions.\"" \n\nMy experience here was a mix of those who thought it was expensive dog food and those who acted as experts in eating foie gras and squid. Coming in I hadn't had the chance to try some of these fine dishes, while I tried the more exotic options and didn't really care for many of them, I didn't much anticipate to walk away loving duck liver. But as I said GRP. Graduations, Rehearsals, Parents. This is the opportunity to try these things while you can in a smaller city. \n\nIf it's your dime and you're more concerned about getting something you know you will enjoy definitely get something more fit for you. I'm just saying don't knock it if you are ignorant or close-minded. I loved the butternut squash soup shot I had. And I had several bits of fish dishes I really enjoyed. The cuts of meat were also flawless. \n\nThis was probably the longest meal I've ever had. From the amount of people present, to the courses, to the pacing of the restaurant. Sit back in your fine apparel, talk with those around you, take it ALL in, savor it as one of the more elaborate meals you may ever have. The food is amazingly refined, I may not like liver and shellfish, but this restaurant's food is not the result of a golden calf effect. Really make this most of this if you have the chance, look at the menu beforehand, look some things up, ask questions, and try as much you can. I wish more restaurants could inspire this amount of passion in people.