Full disclosure: we provide Chef Craig with a variety of poultry (poussin, heritage chickens, guinea fowl, and duck), so maybe my review is biased. So be it. We were invited, along with a handful of other local farmers, to the farmer appreciation dinner back in early November, and I can say that that was unequivocally the best meal we've ever had. Each dish that came around seemed like something that any reasonably competent cook could make at home--which is a good thing, not a detraction--but what set it apart was that the execution of each component was flawless. Doing that for one plate is one thing, but doing it plate after plate after plate is something else. The flavor and texture combinations were perfect. I've never before been so enthralled with braised turnips, and the scallops were absolutely amazing. Duck confit, fried rabbit, carrot hummus, house-made crostini--none of it could have been improved upon. Chef Craig demands the highest quality ingredients (if I may say so myself) and, as he says, his job is to just not mess it up. But top notch raw materials and great skill add up to some amazing food. And he clearly enjoys his work, which is in evidence on the plate. The ambiance is surprisingly laid back for a place that serves dishes of this caliber. I think one would be as appropriately dressed in blue jeans and flannel as in a suit and tie. You could do much worse than to head over to Harvest for dinner!

By far the best restaurant and dining experience in our area. We are so blessed to have Chef Craig and his lovely wife, Tamara, in Southwest Missouri. As a foodie who travels and dines well, I would put him up against almost any chef. Thank you for a place I can dine and am never disappointed. I wouldn't care what you charge. I appreciate the quality, love and care you put forth in every morsel of food you serve.