New downtown restaurant from well-known chef is weeks from opening

March 9, 2021

Bryan Moscatello’s newest restaurant has a name – Harvester Kitchen by Bryan – and some milestone dates ahead.

By mid-March, he’d like to be testing menu items.

By early April, the plan is a menu will be ready to go.

And by mid-April, the goal is to open the doors of the latest restaurant to fill the Harvester Building on East Sixth Street.

“We’ve been doing a lot of the work ourselves,” said Moscatello, who moved to Sioux Falls from Washington, D.C., after most recently serving as executive chef at The Oval Room near the White House.

His wife, Jaime, is from here, and they have family in town who are helping with the build-out.

“Being a chef and wanting to spend where I want to spend, we need to save somewhere, and we’re saving on labor.”

The design of the space is meant to mimic an in-home dinner party, “so it’s a very residential feel,” Moscatello said.

A “living room” will include a sofa, swivel chairs, benches and tables with a fireplace.

A formal dining space is designed for groups of six to 10 and will include “Grandma’s china and actual silver-plated silver … like you’re coming over for a special day at my house,” Moscatello said.

A den has a more masculine feel and could be used for a before- or after-dinner beverage or for the entire meal.

There’s also a space near the wine room designed for tastings, plus booth and table seating in the main dining area.

“Everyone won’t experience every space every time, but if you want to, you should be able to experience the different areas as well as the kitchen,” Moscatello said.

He has done a lot of work in there, too, and will be adding a large chef’s island. Diners will be invited to stop in and visit.

“It’s been really cool,” Moscatello said of how people have responded to his move already. “I’m really looking forward to adding to the community and being part of the community, especially in the downtown.”

His menu is still coming together but will include local ingredients sourced seasonally.

“I know I want to do lamb, duck, a couple beefs, a few fish,” he said, adding he is working with a fish provider in California to have fish 24 to 36 hours out of the water.

“I want to give local guests what they’re used to, so I don’t scare people away, but I do want to be able to offer a variety of different things,” Moscatello said. “In our family, we’ll go out and my wife likes to eat lighter with a lot of fish and vegetables.”

There also will be a tortelloni dish – “I love plating it,” Moscatello said – “and we’ll have a noodle pasta of some kind. It’s a very Old World philosophy and tradition but very new, more modern approach to plating and how we’re getting the food to the plate.”

Another example of that: A selection of five or six potatoes on the menu will be drawn from classic French potato dishes.

“Most will be very composed with some starch and vegetable,” he said. “They will be a bit richer and heavier but done traditionally how they’re made in France.”

Hours will be Wednesday through Sunday evenings to start, but Moscatello also plans to add a “ghost kitchen” for sandwiches during lunch hours that will be grab-and-go or delivery.

“We’re still a brick-and-mortar restaurant in this business climate trying to utilize it to increase revenue and support us, which is huge,” he said. “And a lot of people are supporting us.”

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New downtown restaurant from well-known chef is weeks from opening

Bryan Moscatello’s newest restaurant has a name – Harvester Kitchen by Bryan – and some milestone dates ahead.

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