Sunday, October 11, 2009 at 8:04PM
off the vine

Chef Joseba Jiménez de Jiménez’s Harvest Vine offers unwavering commitment to authenticity that is apparent in every plate. He constantly searches for genuine Basque ingredients imported from Spain and France or grown here to his particular specifications. His menus are ever evolving as he cultivates new relationships with purveyors and growers. His unending quest for ingredients has yielded everything from hake and sardines caught off of the coast of San Sebastian to 5 week old milk fed organic lamb from Bainbridge Island and Galician padrón peppers grown in Palo Alto.

the harvest vine

2701 East Madison
Seattle, Wa
(206) 320-9771

Article originally appeared on off the vine magazine (
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