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Harvest by Roy Ellamar

Neighborhood: 
The Strip
Cuisine: 
Fine Dining
Award: 
Restaurant Awards
Award Year(s): 
2016
Price: 
$$$--under $50
Bellagio Las Vegas
3600 S Las Vegas Blvd
Las Vegas , NV
702-693-8865
View the website
Last Updated: 
April 4, 2019

One look at the menu shows the depth of and passion for  "farm-to-table" sourcing. Nearly every ingredient has a location or, better yet, a farm name to it. Herbs by Diane and Prime Color Growers in Nevada, Life’s a Choke and Weiser Family Farms in California, Painted Hills Beef in Oregon, Beehive Cheese in Utah — the list goes on. This is the kind of farm-to-table stuff that makes Michael Pollan swoon.

The cuisine itself is a love letter to New American dining, using part international classics and part modern tropes. And yet, everything has a spark of genius to it. For example, the roasted baby beet salad (from County Line Harvest) uses the green beet tops to make a pesto; it also features a spiced yogurt and a finely diced, pickled Asian pear garnish. (When was the last time you’ve seen a beet salad that wasn’t dollops of goat cheese and arugula?) The Brussels sprouts dish is charred and tossed with Blis barrel-aged maple syrup, mustard seeds, and bourbon soy — and no bacon. (I’m over people constantly throwing bacon in Brussels sprouts. You could almost imagine Chef Roy brainstorming this recipe and quickly erasing the word “bacon,” thinking, No, I can do better.)

The duck confit sliders are a rare show of decadence. Small brioche buns are hollowed out and filled with duck confit, red onion jam and a slice of foie. Absolute heaven. The rest of the menu generally comprises restrained, ingredient-focused recipes, with a few deft, fancy moves here and there. For instance, the New England diver scallops, sourced from the fishermen Chef Roy befriended, are prepared with brown butter, winter chanterelles and Delicata squash. I thought I was done being impressed by a scallop, writing them off as squishy pillows of blah, but this one had so much of the sweet flavor of the sea, and such a firm, consistent texture, I could have been tricked into thinking it was something like a langoustine. The menu also has a section on rotisserie, with spinning porchettas and the “bird of the day,” and a section of items from their stone oven, featuring roasted fish, stews and lamb.

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Steak tartare and other items from Harvest's "snack wagon"
Sabin Orr

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Brussels sprouts is charred and tossed with Blis barrel-aged maple syrup, mustard seeds, and bourbon soy — and no bacon.
Sabin Orr

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Duck Buns
Duck confit sliders

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New England diver scallops with brown butter and Delicata squash
Restaurant Reviews & Stories: 
Desert Companion
Dining
Steak tartare and other items from Harvest's "snack wagon"
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At first bite: Radical bounty

Mar 24, 2016

With uncompromising quality and earnest innovation, Harvest by Roy Ellamar is the farm-fresh restaurant we’ve been waiting for.

Desert Companion
Feature

Side Dish Awards

Nov 28, 2016

Other tasty dishes and culinary trends of note in 2016.

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