Reviews and Articles
Seattle Metropolitan, November 2006
Voted 1 of the top 30 restaurants in Seattle in the "Best International Restaurants" catagory.
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What's Hot! What's Cool!
Network program "What's Hot! What's Cool" features Harvest Vine chef Joseba Jiménez de Jiménez and pastry chef Carolin Messier de Jiménez preparing new trends in Basque cuisine. Show aired originally June 2004 (Windows Media Player Required)
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Food and Wine Magazine
Try out this collection of Chef Joseba's recipes which have been published in Food and Wine magazine.
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The Seattle Times 2004
View our listing on NWsource.com
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Entertainment & the Arts: Friday, April 18, 2003
Restaurant Review
Harvest Vine transports tapas lovers to Basque Country
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The Seattle Times, November 16, 2003
"Hungry All the Time: Dining Out Guide 2003"
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Puget Sound Business Journal, August 30, 2002
"Harvest Vine makes big impression in tiny space"
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The Seattle Times
"Dining Out Guide 2002"
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The Seattle Weekly, July 26, 2001
"Best Place to Overeat"
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The Stranger, March 14, 2002
"The Healing Powers of Salt Cod"
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Awards
James Beard Nominee 2007
"Best Chef of the Northwest/Hawaii"
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Seattle Magazine
Top 10 Restaurants of Seattle 2007
James Beard Nominee 2006
"Best Chef of the Northwest/Hawaii"
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Ultimate Seattle Restaurant
1st annual Chowhound award
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James Beard Nominee 2005
"Best Chef of the Northwest/Hawaii"
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Seattle Magazine April 2006
Voted 1 of Seattle's Top 10 Restaurants
Seattle Magazine October 2005
Voted 1 of Seattle's Top 10 Restaurants.
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Seattle Weekly 2005
Listed as 1 of Seattle Weekly's 100 favorite restaurants in 2005
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Where Magazine March 2004
"Ultimate Foodie Hot Spot"
Wild About Game Cook-Off 2003
1st Place
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Seattle Magazine October 2003
"Best Communal Table 3rd Place"
"Best Server 2nd Place"
Gourmet Magazine, October 2002
"America's Best Restaurants"
Seattle Magazine October 2000
"Most Authentic Ethnic Dining Experience"
Blogs
hvy TK a blog about food, tech and trends
A description of a Californian's first visit to The Harvest Vine
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Braden Eats, Harvest Vine '06
Photos showing a "lips' eye view" of dining at our copper counter.
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