The Harvest Vine started in 1998 as a specialty food store built by owner Carolin Messier and a former partner as an extension of their catering business — the neighborhood pushed back, wanting to stay for dinner, and it turned into a 16-seat restaurant. The space has since expanded three times and now seats 74, still centered on Basque country cooking in an intimate, often romantic room.
Joey Serquinia is the restaurant's second executive chef, taking over the kitchen in 2008 from founding chef Joseba Jimenez de Jimenez. Regulars point to seafood — tuna and other fish dishes come up often — along with beets, cauliflower, and a cheese plate as recurring strengths, the kind of ingredient-driven small plates tied to Basque pintxos tradition. Service is frequently singled out as a consistent high point.
The restaurant drew James Beard Foundation recognition in the Best Chef category across five consecutive years — finalist in 2005, 2006, 2007, and 2009, and semifinalist in 2008 — a stretch that marks it as a longstanding presence in Seattle's Spanish dining scene.
Joey Serquinia is the restaurant's second executive chef, taking over the kitchen in 2008 from founding chef Joseba Jimenez de Jimenez. Regulars point to seafood — tuna and other fish dishes come up often — along with beets, cauliflower, and a cheese plate as recurring strengths, the kind of ingredient-driven small plates tied to Basque pintxos tradition. Service is frequently singled out as a consistent high point.
The restaurant drew James Beard Foundation recognition in the Best Chef category across five consecutive years — finalist in 2005, 2006, 2007, and 2009, and semifinalist in 2008 — a stretch that marks it as a longstanding presence in Seattle's Spanish dining scene.