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Highlights
Chef Arthur Ringel makes everything from scratch, creating menus of seasonal, modern American cuisine plus craft cocktails, beer, and wine
Customer Reviews
100% Verified Reviews
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Christinatop reviewerhelpful reviewer
80 ratings53 reviews
Dessert was delightful 24 carrot cake lovely
Candace
17 ratings4 reviews
The lamb burger was delicious! The sides were a bit bland. My husband loved the carrot cake but wished there was more. The goat cheesecake reminded me of a guava cheese pastry. Yummy
esimotop reviewerhelpful reviewer
29 ratings25 reviews
Everything here is good and unique. Love their farm to table concoctions. One of my favorite places in the district.
Marie
3 ratings3 reviews
Very friendly staff and our lamb burgers were good. We would return there.
lisabstuart
1 ratings1 reviews
Always a good meal. We enjoyed eating outside in the back and even splurge on the calories of a drink and dessert.
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About This Deal
- Type of cuisine: new American
- View the menu and prices
- Valid for the full menu on any day the establishment is open
- Valid for contactless carryout only at the pick-up window
- Must provide 21+ ID to receive alcoholic beverages and must order 1 food item to buy alcohol
- Click here to see our dine-in offer
Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires.
Valid for carryout only. Must provide 21+ ID to receive alcoholic beverages. Must order 1 food item to buy alcohol. Limit 1 per person, may buy 1 additional as gift(s). May be repurchased every 90 days. Limit 1 per visit. Entire voucher value must be used in one purchase. Valid only for option purchased.
Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About DC Harvest
At DC Harvest, chef Arthur Ringel treats every dish like a math problem. In other words: he shows his work. The restaurant runs a full scratch kitchen, meaning that everything, from the pasta to the aioli to the candied rhubarb, is made right on the premises. This personal attention to ingredients allows Ringel to tweak his menu to fit with changing tastes and season.
Guests here might dine on house specialties such as the eight-day house-cured bacon smoked with cherry wood or crispy quinoa cakes with carrot puree and goat cheese. Ringel's love of bespoke cooking also extends to the mixologists behind the bar, who whip up a lineup of house specialties like their seasonal "Thyme for Fall" draft cocktail that features apricot-infused rye whiskey with thyme syrup, dry vermouth, and lime juice.