Harvest Room

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The 170-seat Harvest Room plants a flag for local-ingredients, nonindustrial-meats food in the southwest suburbs, an area less saturated with Michael Pollan buzzwords than the city. Farmers located within 250 miles of the restaurant provide grass-fed beef, free-range chickens and cage-free eggs on the menu by chef David Johnson II, also including pickling, preserves, and five types of homemade sausage. Homemade offerings such as biscuits, jams and many bakery items made with GMO-free flour accompany the menu, which also features grab-and-go sandwiches. On the weekends, find a bloody mary and mimosa bar in addition to the full bar. Of the more than 20 different teas on offer, 10 were hand-blended by Two Sisters Brews, with ingredients such as licorice root, dandelion root, and marshmallow lemon balm. Even the red in Harvest Room's red velvet pancakes comes from beet juice rather than red dye.