Harvest Kitchen and Lounge: Bringing Uptown Style to Downtown Solon

When we take care of the Land and Sea, we will reap its Harvest.  

That is the concept behind the menu offerings at Solon’s newest restaurant, Harvest Kitchen and Lounge, owned and operated by veteran chef Michael Longo, who happens to be a graduate of Solon High School.  Some of Chef Longo’s other “kitchens” have included area favorites Market Square Bistro, Firefly and Cowboy.

“We want to provide a unique dining destination with an upscale atmosphere but affordable pricing,” said Wesley Brechbiel, the restaurant manager.  

Harvest Kitchen achieves that with a simple, spacious dining room and lounge area.  

Tables are spread apart so that you’re not squeezed right next to another party, and as soon as the weather cooperates, there will be patio dining as well.  There is plenty of room to sit or stand in the bar area if you have to wait for a table or just want to relax with a beverage before dinner.  White tablecloths, uncluttered décor, and soft lighting provide a pleasant alternative to Solon’s dining options.

Now for the delicious part:  the menu.  In keeping with its mission statement, Harvest Kitchen uses main ingredients that are grown, raised and harvested using environmentally sound methods.  

For example, the fresh tuna used for its sashimi and seared tuna with grits and baby bok choy is “line caught” in Hawaii, meaning that no nets are used that could entangle and harm other ocean creatures such as dolphins.  High-end meats and poultry in dishes like the Peking Duck Breast and “Homestead Farms” Hampshire Pork Roast are bought from “free range” farms.  Vegetarian dishes like the Piccolo Farroto — ancient grains slow-braised with seasonal vegetables, mushrooms and Parmesan — use organic products and heirloom vegetables from 100 percent sustainable farms.  Also, Harvest Kitchen uses locally grown products as much as possible.

Another special feature of Harvest Kitchen is the Raw Bar — not too common in Cleveland restaurants.  Here, too, “green” methods are used to harvest the sea urchins for the Santa Barbara Sea Urchin Shooter so as not to damage the ocean floor.  

Between the raw bar and a fascinating array of appetizers — House Made Pastrami “Hanky Panky’s,” Pan Roast of Canadian Cove Mussels, Pat LaFrieda Lamb Meatballs — you may have to “doggy-bag” one of the in-house made desserts like Chef Longo’s famous Dried Cherry Bread Pudding.

“We hope Harvest Kitchen will make Solon a destination for visitors from all over Greater Cleveland, as well as its residents,” said Brechbiel.  

Harvest Kitchen and Lounge, located at 33730 Bainbridge Road, is currently open for dinner Tuesday through Sunday; lunch will be available in the near future.  The full menu is available online. Reservations can be made by calling 440-349-6520.