It is my delight and surprise to report to all of you in the Tryon/Landrum (and surrounding) area that we now have a 5-Star Restaurant open daily for our pleasure. That restaurant is The Harvest House, located on 176, just about halfway between the two aforementioned cities. Harvest House only recently opened but it is a shoe-in to be here for a good long time. I had an exceptional meal there tonight - in my case a center-cut pork chop, perfectly cooked, crowned with an apple chutney and accompanied by two sides (they offer a choice of about 6). Mine were julienned carrots, zucchini and yellow squash, very thinly sliced, and fresh spinach. I don't know how they were prepared but I cannot remember the last time I had any vegetable in a restaurant that was expertly cooked and seasoned so perfectly that I simply forgot that there were condiments provided at the table.
The restaurant isn't fancy. The prices are reasonable. The service is wonderful. The wait staff is attentive, polite - no, more than just polite - friendly and welcoming, and the from what I could see, the entire place is squeaky clean.
However, every successful circus has a ring master that makes the show a smashing success. Harvest House's is a young man, named Adam, who is a fantastic chef. If he's more than 28 years old, I'll be surprised. Tonight, because I got their early, just barely before the evening wait staff arrived, this personable, engaging young man acted as my waiter as well as my chef. He's a delightful person and way too young to be this good.
He started by bringing me an amuse bouche, which is a one-bite appetizer and palate cleanser. It was a combination of roasted peach, strawberry puree and roasted thyme. And if you think that even comes close to describing the taste and the elegance of that one tiny mouthful of heaven, you are very mistaken. I haven't had my bouche amused in a very long time. The main course, as I've already said, was out-of-this-world.
Harvest House has a full-sized menu, with appetizers, entrees (divided into Pork, Poultry, Beef and Vegetables), and desserts. I didn't have one but I suspect I would have if I had any room left. They have a very fine wine menu as well.
I'm sure I'm going to be accused of shilling for this wonderful, modestly decorated café, but so be it. I can take it.
If you don't eat there soon you'll only be cheating yourself. The best review of the chef I got tonight was from one of the excellent wait staff, who remarked: "Not only is he an amazing chef, one of the best I've ever worked for, but he uses only the freshest and best ingredients."
I second that!! read more