New York City
Harvest
Where West African ingredients meet global fire.
The Kitchen
Cassava flour
meets
miso glaze.
Harvest is a kitchen where West African pantry staples — fermented locust beans, dried crayfish, suya spice, palm fruit — are cooked with the discipline of Japanese technique and the warmth of a family table. Every plate arrives on handmade ceramic still warm from the kiln.
The Transformation
Soil to plate.
Drag the slider. Watch a raw West African ingredient become a finished dish. This is the philosophy of Harvest: nothing is wasted, everything is transformed.
01
Fermentation × Extraction
Crayfish & Dashi Broth
Sun-dried crayfish from the Niger Delta, dissolved into a dashi-based broth with smoked bonito. The umami doubles. The ocean arrives in a bowl.
02
Fermentation × Emulsification
Dawadawa Butter Sauce
Iru — fermented locust beans — aged for depth, then emulsified into a compound butter with shiso and yuzu. Spread it on cassava flatbread still hot from the griddle.
03
Cold Press × Slow Reduction
Palm Fruit Bisque
Fresh palm fruit pressed for its oil, the pulp slow-cooked into a bisque finished with coconut cream and black pepper. Served in a ceramic bowl that still holds the kiln's heat.
The Menu
Tonight's
journey.
A curated tasting experience. Five courses, each one a conversation between two culinary traditions.
Jollof Arancini
Saffron-stained jollof risotto, scotch bonnet filling, panko crust. Broken at the table.
Suya Duck Breast
Peanut-suya spice crust, miso jus, pickled garden egg.
Cassava Pappardelle
Hand-rolled cassava flour pasta, egusi cream sauce, crispy bitter leaf.
Plantain Tarte Tatin
Caramelised ripe plantain, cardamom crème, shiso sugar.
The Room
From garden
to candlelight.
Forty seats. Handmade ceramic on every table. The room was designed by the same hands that shaped the plates — local craftspeople whose work you'll feel before you see it.
"The most exciting new kitchen in the city."
"Diaspora cooking at its most precise and personal."
"Every plate is an argument for something new."
Reservations
Reserve your seat.
By the time you've reached this form, you've already tasted the food. Now let us set a place for you.