Harvard's—a fine dining establishment with a relaxed atmosphere—is located within the gated Longwood community of Alaqua. This restaurant is definitely open to the public.
The incomparable trio of world-renowned Chef Massimo Fedozzi; sommelier, Maitre de Fromage and now general manager Alvaro Olmos; and Executive Sous Chef Robert Dauberman—all formerly of the Delfino Riviera Restaurant at the Portofino Bay Hotel—have joined forces again doing what they do best.
Attentive, unhurried service is guaranteed. Olmos, with more than 16 years of fine dining experience, oversees a professional staff trained in the art of treating every table like a VIP table. He is sure to make an appearance at your table to welcome you and ensure that every aspect of your meal is to your liking. It is apparent that this man truly loves his job.
Chef Massimo can also be seen in the dining room preparing his house specialty, Tagliolini Aragosta, table-side: homemade pasta, Maine lobster, and shallots in a tomato Béchamel sauce with a splash of cognac. Be sure to order this one—this dish is outstanding, and Chef Massimo’s company and lively conversation add to the complete dining experience here.
While you peruse the dinner menu and the well-rounded wine list, an assaggio (translation: “a small taste”) arrives, compliments of the chef. It changes nightly: on this night it was seared tuna in a rich balsamic vinegar reduction. Also served was a basket of warm bread, and a dish of roasted garlic and herbs.
For appetizers, the stand-out was the crab cake stack—three mini-crab cakes with roasted tomatoes, leek salad, and a horseradish-and-chive sour cream sauce. The lobster and corn bisque was also very tasty, and nicely presented in an oversized flat bowl with the lobster bisque on one side, the corn bisque on the other, large chunks of lobster in the center, and fennel sour cream drizzled on top.
Entrées consist of a nice selection of prime dry-aged beef, lamb, veal chops and assorted seafood selections including cold-water Australian lobster tails and a seasonal fresh seafood special. All are accompanied by a choice of side dish such as Boursin baked potato, wild mushroom, sautéed spinach or creamed corn, to name a few.
Alexandra Rodrigez prepares all of the desserts on the premises, and does an excellent job with both presentation and taste. The bread pudding was quite delicious, and like no other I’ve had—slivers of tart Granny Smith apples, nutmeg and black currants inside pannetone with Frangelico-spiked crème anglaise. Pair a dessert with a French-press coffee or espresso, and you have a wonderful finish to a most satisfying dining experience.
Enjoy live jazz in the dining room every Saturday night. Harvard’s also has a banquet room that is available for weddings or private functions for up to 120 guests. A second V.I.P. room is available for groups of 30 or fewer.
You must try dinner at Harvard’s at Alaqua. But you must phone ahead, not only to make a reservation but to go through the gate. (Your name will be on a list at the gate house when you arrive.) This policy—along with Harvard’s wonderful cuisine and superior service—ensures you a flawless dining experience. S
DINING