Harvester Brewing's sourdough cornbread

Image: Nomad

With Harvester Brewing, James Neumeister raised the bar for American gluten-free beers. Now, with a new pub menu, he’s trying to do the same for beer-friendly food. In the kitchen, chef Neil Davidson—a former line cook at Thomas Keller’s lauded Ad Hoc—makes use of just a few hot plates, a sandwich press, and a convection oven to bring a white-tablecloth pedigree to Portland’s first gluten-free gastropub, matching Harvester’s small-batch ales with elegant, flavorful fare.

Order: Housemade sourdough corn bread plate, featuring thick toasted slices of nutty bread alongside ale-braised greens, earthy olive tapenade, and warm honey butter. Pair: Brewed with deeply roasted McMinnville chestnuts, the porter-style Dark Ale offers a noseful of chocolate and espresso.

Order: Seasonal vegetable plates, like a recent creamy Dungeness crab salad with crisp fennel and ripe persimmon, provide colorful counterpoints to the menu’s comfort fare. Pair: Any of Harvester’s bright, limited-run seasonal releases, like the cider-spiked Sour Oak Apple Ale, fruity Marionberry Pale Ale, or an IPA infused with fragrant Mosaic hops.  

Order: The well-seasoned grass-fed-beef burger, loaded with Beecher’s cheddar, caramelized onions, whole-grain beer mustard, and tomato marmalade, sits on a made-in-Portland gluten-free bun. Pair: The 90-IBU IPA 2 gets its hop-heavy strength from Crystal and Newport hops, balanced by nutty buckwheat and chestnuts. 

Harvester Gastropub
2030 SE Seventh Ave

Order: Making the most of Keller’s Cup4Cup gluten-free baking blend, Davidson showers his flatbread-style pizza with toppings like Olympic Provisions bacon, Rogue Creamery Oregon Blue, arugula pesto, and Queso Oaxaca from Albany’s Don Froylan Queseria. Pair: The buckwheat-based IPA 3 showcases fruit-forward Santiam hops; it’s also the first Harvester brew available on tap around Portland.

Order: End your meal with baked-to-order chocolate chip cookies even a wheat eater could love, with a side of vegan coconut-milk pudding for dunkin’. Pair: An unusual Vanilla Cream Coffee Pale Ale, made with Equal Exchange Peruvian coffee and vanilla beans, taps milk sugar for creamy, complex sweetness.

This article appeared in the March 2014 issue of Portland Monthly Magazine.

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