Chicago Tribune ★★★☆
When it comes to Harvest Room, an ambitious 2-year-old restaurant in southwest suburban Palos Heights, chef Jonathan Harootunian is pulling out some of the stops.
Chicago Tribune’s Top 50
The most intriguing restaurant in the Southwest suburbs sits in a Palos Heights strip mall, an eco-conscious concept that makes its own organic tea blends, puts out fine craft cocktails and whose menu, by veteran chef Jonathan Harootunian, might dust farro “risotto” with powdered butter but also will make room for a burger or three…
Chef Jonathon Harootunian loves to embellish his dishes with little surprises (powdered brown butter is one of his go-to moves), but strawberry barbecue sauce with mac and cheese?…
Elliott Bambrough’s getting a taste of the U.K. in Palos Heights…
At dinner, start off with smooth, luxurious smoked trout crostini with apples or homemade chorizo ravioli amped up with a sherry cream. A duo of pork features both a hearty, grilled chop as well as some braised, fork-tender cheeks. Clearly, not the typical plating you see in this part of the ‘burbs…
There’s plenty of food to feast your eyes on at this farm-to-table restaurant. For breakfast, guests can delight themselves in the Quiche Lorraine packed with spinach, smokey bacon, swiss, parmesan, and a side of country potatoes. The Harvest Room also has a fully stocked bar with plenty of cocktails including the signature Bloody Mary with a slider, bacon, sausage!..
Scotch eggs are back in style. A decade ago, you couldn’t find a Scotch egg — a hard-boiled number encased in sausage, breaded and deep-fried — anywhere in Chicago except at taverns like the Duke of Perth, where co-owner Colin Cameron says he tossed out more than he sold…
Drink this: Sol Punch.Harvest Room in suburban Palos Heights is a farm-to-table gem with a special attention to detail in each homespun dish and drink, from specially curated vegan and gluten-free options to staples like the build-your-own grass-fed beef burger to house-mixed cocktail syrups such as lemon verbena-maple and local lavender honey…
Executive Chef Jonathan Harootunian has developed a special twist on classical flavors for Valentine’s Day. The bleeding heart consists of strawberry encrusted chocolates placed on a bed of red velvet cake, topped with raspberry sauce and almond milk and accompanied by heart-shaped champagne jellies…
The Harvest Room has hired veteran Chicago chef Jonathan Harootunian. Harootunian has more than 25 years’ experience (Tallgrass, Carlucci, Courtright’s, Carlos’ Restaurant, Vivere), and was most notably the opening chef and partner at Meritage in Bucktown. The Harvest Room’s menu will include roasted chicken pot pie with a poached farm egg, Amish chicken breast with smashed fingerling potatoes and braised oxtail farro risotto with butternut squash custard…
Orland Park Prarie
When it comes to creativity, Harvest Room was never in short supply. But a shot in the arm never hurts, and that is exactly what the Palos Heights restaurant got late last year when it hired Executive Chef Jonathan Harootunian, who has cooked for the likes of Lockport’s Tallgrass, the famed four-star Courtright’s and Meritage in Chicago’s Bucktown neighborhood…