Harvest Seasonal Grill & Wine Bar is going hog wild. Chef Anthony DiPascale recently ordered pasture-fed antibiotic-free organic Heritage breed hogs from Wind Chaser Farm in Paradise, PA, and the hogs will begin arriving at the seasonally changing farm-to-table restaurant on February 15. This is the perfect opportunity for your to check out the University City hot spot, which is located at 200 South 40th Street.
DiPascale has conceived an a-la-carte menu designed specifically for pig lovers, which will be available throughout the rest of the winter. Enjoy Pork Belly Flat Bread featuring Agave glazed pork belly with grilled pineapple, queso fresco and micro cilantro for $12; A Vietnamese Pork Bahn Mi combines brick oven roasted pork loin with house made pork pâté, cucumber, pickled carrots, jalapeño peppers, cilantro and spicy mayonnaise on a French baguette for $14; and DiPascale’s Wood Grilled Pork Loin Chops are served with a Choucroute Alsacienne, roasted fingerling potatoes, Kaufman Farm apples and natural jus for $24.
For dessert, DiPascale is whipping up bacon maple cupcakes featuring bacon speckled genoise sponge cake topped with maple frosting and garnished with bacon crumbles for $5.
“I’m utilizing the whole hogs from nose to tail, and these Lancaster County breeds are loaded with rich, earthy goodness,” said DiPascale. “We’re a restaurant without a freezer, so you can expect these dishes to burst with fresh pork flavor.”
Harvest Seasonal Grill & Wine Bar is open seven days a week for lunch and dinner. Each seasonally inspired menu includes ingredients sourced from local farms and contains dishes possessing less than 500 calories. Learn more about the restaurant or make reservations by visiting Harvest Seasonal Grill.
Harvest exterior photo by Weld Photography.
