Finding locally grown, organic and healthy food at a pizzeria. That’s the unique idea behind a restaurant that recently opened its doors right across from Findlay Market in OTR.

“At Harvest Pizzeria Over-the-Rhine, we strive to source local and organic ingredients whenever possible,” says Seth Barnes, General Manager of Harvest Pizzeria. “Serving a menu consisting of traditional, standard and seasonal pizzas, as well as lovely small plates, thoughtful salads and homemade desserts. Great beer, wine and cocktails too.”

Grow Restaurants, the parent company of Harvest Pizzeria, has been in business for 23 years. The Harvest Pizzeria Over-the-Rhine location, which opened in Sept. 2017, is located at 1739 Elm Street, at the corner of Elm and Elder at the west entrance to Findlay Market. The business has a total of 24 employees at their Cincinnati location; 137, including the three Harvest Columbus locations; and 187 people, including all of their Grow Restaurants.

The inspiration behind starting Harvest Pizzeria came from a lifelong passion. Chris Crader, CEO of Grow Restaurants, had a lifelong love for pizza and an inspiring trip to Mario Batalis’ Pizzeria Mozza in Los Angeles. “We were also inspired, and continue to be, by the bounty of Ohio’s farmlands,” Crader says. “It really makes for amazing menu options and amazing fresh flavors.”

Something else that makes Harvest unique is its pleasant and friendly environment. “Harvest provides a warm environment, where community and neighbors can come to enjoy casual, friendly service, world class pizza, small plates, salads and burgers crafted with the care and the best local ingredients available,” Barnes says. “In addition, we have a full bar with craft cocktails, craft beer and a great wine list curated by owner, Chris Crader.”

There are a variety of items on the menu, including: Cast Iron Brussel Sprouts and Butternut Squash with Tellagio Cream Sauce, Panko Bread Brumbs and Spiced Honey; Buffalo Cauliflower Fried Pickle Chips; and burgers made from Columbus Heritage Lifestock provided by the butcher and grocer, etc. Barnes’ favorite item on the menu is the mushroom pizza made with local Kentucky-grown mushrooms.

Barnes’ favorite part about working for Harvest Pizzeria Over-The-Rhine is serving others. “I love my staff and my guests. I really enjoy seeing my staff gaining valuable skills, learning life lessons and growing as people, my job would not be complete without this,” Barnes says. “I love seeing a new guest enjoy a new experience and I love having regulars come back to enjoy our food and comfort.”

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