How it all began
Eleanor opened this restaurant to bring people together around real food — the kind that tells the story of the hands that grew it.
Eleanor's childhood on the farm
Growing up, Eleanor spent summers with her grandparents, learning to recognize ripeness by touch, to cook with what the garden offered. Those lessons never left. When she moved to the city, she missed that connection — farmers she knew by name, produce that arrived with dirt still on it.
In 2018, she decided to close the gap. She walked to farmers markets, called farms, and asked a simple question: "What if we cooked together?"
Partners, not suppliers
We work with 22 farms, many within 30 miles. Every farmer we work with can tell you the story of their land, their methods, what makes their tomato different from the one next door.
This isn't a sourcing strategy. It's a belief: that the finest restaurants are extensions of real partnerships, and that you taste the difference when someone cares about where their work lands.
Every dollar you spend here goes directly to people we know, working land they steward, growing food with intention.
Meet the team
People who believe that food is a conversation.
Eleanor Chen
Chef & owner
Led the kitchen at seven restaurants before opening Harvest & Hearth. Spends mornings at farmers markets talking to growers.
Marcus Webb
Executive chef
Manages the day-to-day kitchen and mentors our cooking team. Obsessed with technique and respect for ingredients.
Sofia Ruiz
General manager
Creates an environment where guests feel like they're sitting at a friend's table. Knows every regular by name.
What we believe in
Seasonality
The menu changes with the seasons because nature knows best. Eating with the season tastes better and costs less.
Transparency
We tell you where everything comes from, who grew it, and how it was raised. No secrets, no shortcuts.
Community
Food tastes better when eaten together. We're here to host your celebrations, your quiet dinners, your life.