Harold's

Jeanne Clark

We love when we can book our date night at Harold’s! Even better if we get to sit at the chefs’ bar. We ordered garlic glazed vegetables, roasted oyster mushroom, scallops and coulette. Everything was delicious and I was particularly fond of the oyster mushroom. I still find myself obsessing over the dessert we ordered- deconstructed pistachio cheesecake with a layer of chocolate mascarpone, and plenty of graham cracker crumble! The name on the door is certainly a mastermind, but we were also impressed with pastry Chef Scott who bookended our meal with the most beautiful amuse-bouche and petit four. The nougat was nostalgic confection with layers of texture and flavor that continued to evolve long after the last bite. I think it would be accurate to call our dinner at Harold’s a spiritual experience.

Elaine Green

Wine, wait staff and food could not have been better!

Tom dePetra

Our first visit to Harold’s was a quiet birthday dinner without fanfare and a departure from our normal practice of never visiting anything untried for a special occasion. The reservation, greeting and seating were each effortless and welcoming. There a quiet, easy ambience more reminiscent of an off-the-tourist beat, one-off bistro that you would find in parts of Milan, Victoria, B.C. or Prague. -- where everyone working there seems to care as much about being there as you do. More important, they care about you and ensuring the best kind of experience you can have as their guest. Wait staff is top-notch. Teamwork is evident everywhere, and everybody takes responsibility. This doesn’t happen without old-school fine dining training. Server engagement was just right - not to much, not too little, friendly, but not overly so. There is nothing standardized about the menu, which frequently changes in a continuously creative process orchestrated by owner/chef Harold. The results are delicious, the presentation flawless. Steak and fish entrees were both wonderful. Dessert sublime. The quality of the food, service and overall experience is so high that you have to ask, “How can Harold’s be this good and so many other dining establishments be so mediocre?” It likely comes down to staff being cared for as well as customers, and creating the grace and hospitality of a private home meal inside a restaurant setting. Harold deserves the most rewarding kind of success.

Jack Robinson

Food is not as good as it use to be. Very Noisy not our go to restaurant any more!