From the beginning, the kitchen has been the literal and philosophical heart of our restaurant. A mere 10 feet inside the front door, the kitchen is open and exposed, surrounded by a copper bar with 10 stools which invite guests to witness the creation of each dish.

Chef Joseba's unwavering commitment to authenticity is apparent in every plate. He constantly searches for genuine Basque ingredients imported from Spain and France or grown here to his particular specifications. His menus are ever evolving as he cultivates new relationships with purveyors and growers. His unending quest for ingredients has yielded everything from hake and sardines caught off of the coast of San Sebastian to 5 week old milk fed organic lamb from Bainbridge Island and Galician padrón peppers grown in Palo Alto.

Along with authenticity, quality is of equal importance. Nearly all of our produce as well as our dairy products and eggs are certified organic. All of the meats on our menu are free range and contain no antibiotics or growth hormones. These stringent guidelines not only insure the most naturally flavorful ingredients on your plate, but also help to support sustainable, environmentally sound agricultural practices.

None of these ideas are new. We at The Harvest Vine simply mirror the philosophies of the Basque Country where its people are stewards of the land and sea and whose very lives are centered on the joys of the table.