REVIEW: Harvest Brunch at The Hotel Hershey
I’ve turned up my nose at brunch menus before. Look, I love pancakes like a normal human, but they’re best either homemade or covered in syrup and dipped in egg yolk.
And sure, in Chicago, I ate the best orange ricotta pancakes of my life at The Bongo Room.
But typically, overly sweet brunch menus are a turnoff. I look for the “2 eggs, any way” special — which I can almost always count on to come with potatoes and meat — but it’s always better in a diner.
My palate skews savory, which is why I was so excited to see the -NEW- brunch menu at Harvest at The Hotel Hershey.
A la carte brunch is served 10 a.m. to 3 p.m. Sundays, as of just a few months ago.
Naturally, they offer the two brunch cocktail requirements: the Harvest Mimosa and Harvest Bloody Mary.
Andy ordered the mimosa, which they use Domain Ste. Michelle champagne; and I ordered the Bloody, which uses Ketel One Vodka, Horseradish and is garnished not just with citrus and olives but housemade bacon.
In addition, they also offer a Harvest Mule — Yep, that’s just a standard Moscow Mule — among other cocktails.
The favorite, if you can handle it this early, is the Barrel-Aged Peach Manhattan. This has limited availability, but please ask for this delicious mix of Woodford Reserve Bourbon, Sweet Vermouth and Peach Bitters.
We started our meal with the recommendation from our server: Breakfast Flatbread. Soft flatbread is topped with seasoned scrambled eggs, chopped housemade bacon, grape tomatoes, Choron sauce and what seems like a bit too much red onion slices.
At first, I picked off all the red onion — which I love, but it stays with me too long, so I don’t prefer it — but Andy said it was what made it, so I added back a few slices on my next bites.
Our main courses were tough to pick. Andy was between the Harvest Breakfast Sandwich, made with Groff’s smoked ham and sausage patty, housemade bacon, scrambled eggs, Vermeer cheese — but ultimately chose the Savory French Toast.
This dish appealed to me, too — featuring venison, wild mushroom and spinach gravy over what the menu calls housemade English muffins, but was definitely French toast. Andy didn’t care for the dish at all, but I enjoyed the few bites I sampled.
Harvest offers a Rotisserie Selection of the Week each Sunday, and on our visit this was a leg of lamb, accompanied by breakfast potatoes and veggie of the day — on that day, bacon-braised brussels sprouts.
My choice was between this or one of my go-tos — short ribs.
By our server’s suggestions, I went with the Bow Creek Farms Beef Short Rib Hash, a mix of sweet potatoes, peppers, onions and served next to two fried eggs. This was rich and tasty, if a bit oily, but the vegetables and egg gave a great balance to the plate.
When in Hershey, you dessert (that’s the township law, no?), so we also ordered a Grilled Orange Brioche for dessert — served alongside Rum Raisin ice cream and chocolate fudge sauce.
The pastry chef also sent out for us her pride and joy — a warm cinnamon roll — with an amazing cream cheese glaze.
Brunch at Harvest was filling and delightful — full of great options (including an abbreviated lunch menu) for whatever you’re in the mood to get into.