More and more Americans are turning to healthy food now that we have mined the earth's final reservoir of chili dogs. Tap a new resource with this Groupon.
$20 for Two Tapas Plates and a Wine Carafe (Up to $42 Value)
Parties of two or more browse the happy hour menu menu for dishes such as baked goat cheese with dates ($12), sharp-cheddar mac ‘n’ cheese ($10), or burrata with McEvoy olive oil ($9). Harrow offers a rotating selection of wines, including a 2011 Santadi Vermentino and a 2009 Verasol Monastrell. Happy hour is served Wednesday-Friday from 4:30 p.m.-8 p.m.
The harrow is a farming implement and not a kitchen tool, but it’s still relevant to the culinary team at the restaurant that bears its name. After the plow has done its rough work at the turn of seasons, the harrow breaks up and refines the soil, readying it for a new crop. The concept of cyclical change and freshness permeates every aspect of the restaurant, beginning with an ever-changing menu seasoned with from-scratch dressings, aiolis, sauces, and marinades.
During lunch, locally sourced, seasonal veggies bolster the flavor of organic, hormone-free slices of beef, chicken, and pork from Golden Gate Meat Company—all of which have been brined for at least 12 hours and then slow-roasted before they arrive on the plate beside breads from Petaluma bakery Della Fattoria. Wednesday through Friday, a nightly happy hour pairs pours from the eclectic drink menu—which brims with domestic microbrews and international wines—with small plates of local organic cheeses, Creminelli artisan charcuterie, and creative tapas selections crafted from organic breads, McEvoy olive oil, and seasonal, locally sourced produce. The to-go dinner menu, meanwhile, festoons family tables with gourmet comfort food in the form of mac 'n' cheese made with sharp cheddar and grana padano and meatloaf sandwiches infused with fennel and topped with slow-roasted roma tomatoes.
The Examiner found the chefs’ “clear love for ingredient-driven cooking” manifested in “moist and tender” roast chicken, asparagus that “had the perfect snap,” and sandwiches that “channeled a hillside picnic” without all the dangers of spending time in nature. The interior is well-suited to the restaurant’s status as both a lunchtime hub and a post-work spot, its faded white-brick walls lending the room an airy feel when sunlit and adding dramatic contrast to color-saturated abstract photos at dusk.