Harvest celebrates the integrity and simplicity of classic Midwestern fare, focusing on locally-sourced farm fresh seasonal ingredients and the practice of time-honored cooking traditions by a kitchen staff that shares a passionate pursuit of excellence.
- 540 N Michigan Avenue
- Chicago, Illinois
- Open for breakfast, lunch and dinner
- Dress code: Casual
The Soul of Heartland Cuisine
Harvest’s contemporary yet classic approach to Midwestern American food is complemented by surroundings that draw from a modern urban feel with a hint of nature, giving every diner a reason to linger, enjoy the company they’re with and celebrate nature’s culinary bounty.
With a private dining room that seats 25, Harvest is the perfect place to host company luncheons, cocktail receptions, rehearsal dinners and other social gatherings.
540 N. Michigan Ave.
Chicago, Il 60611
Hours of Operation
Monday-Friday 6:30AM - 11:15AM
Saturday-Sunday 7:00AM - 11:45PM
Monday-Friday 11:30AM - 2:00PM
Saturday-Sunday 12:00PM - 2:00PM
Daily: 5:30PM - 9:30PM
Myk Banas – Executive Chef
Originally from the Chicago area, Executive Chef Myk Banas is no stranger to the nuances of Midwestern cuisine. Renowned for his dedication to simple, well-prepared American food and the use of seasonal ingredients, Chef Banas’ commitment to support local farmers and culinary artisans not only helps reduce environmental impact, but ensures that the restaurant’s menu selections are always the freshest they can possibly be.
Pierre Daval – Chef de Cuisine
Transcending any international style of cuisine, France native Chef Daval knows that no matter where you live and cook, good chefs ascribe to only one mission - to create simple, freshly prepared food with an emphasis on local products sourced from area farmers.
Cheryl Brookhouzen – Executive Pastry Chef
If it weren’t for her role in creating the fresh and playful desserts at Harvest, Chef Brookhauzen would be a full-time gardener. Beyond her position as Executive Pastry Chef, Brookhauzen has helped develop and nurture the hotel’s rooftop herb garden.
Kevin Pickard – Director of Restaurants
Canada native, Kevin Pickard began his hospitality career at an early age, learning the trade from his grandparents at their Ontario lodge. Under his leadership at Renaissance Pere Marquette Hotel in New Orleans, Rene Bistrot was mentioned in “Top 10 Best New Restaurants in the U.S.” by Esquire Magazine and “Top 50 Best Hotel Restaurants” by Food and Wine Magazine.
Harvest produces a variety of products in-house that we are delighted to share with our guests.
Harvest Roof Top Honey-Wheat Beer
Our own micro-brew uses honey from beehives that are located on the hotel’s 9th floor roof house.
Harvests’ exclusive wine is produced from grapes crushed on-property.
Michigan Single Barrel Hard Cider
Just in time for apple season, this hard cider is served in Harvest, and in our bar, RUSH.
Harvest “Mag Mile” Morning Blend Coffee
An exclusive blend of coffee beans roasted in conjunction with the local Bridgeport Coffee Company.
Harvest Cherry Cola
Our deep, fruity homemade cherry cola uses Michigan cherries, and is produced in conjunction with Filberts Soda.