Thanksgiving Point has always had an intriguing restaurant space, three cozy and rustically elegant dining rooms with stunning trompe l'oeil painted walls.

And now, at last, there is a restaurant that belongs in such a unique and lovely spot.

Not that the previous restaurants weren't good — they were. But in Harvest, the newest restaurant at Thanksgiving Point, the food reflects the space's mood to perfection.

We visited Harvest with our kids on a recent weekend night. We won't do that again. The staff was more than welcoming, with a verbal menu of kids' favorites and plastic-lid cups for their drinks, but the vibe was quite grown-up, with low lighting, jazzy music and soft-voiced, deferential wait staff in long aprons. Our 7-year-old did great; the 4-year-old and 2-year-old frankly didn't belong there. (Maybe we'll take them back for lunch or for the Saturday brunch, which features lots of kid-friendly selections.)

After being seated in a cozy brown-leather booth, we started with the delicious breaded smoked gouda, two large slices of creamy, smoky cheese in crunchy breading, resting in a tart raspberry-chipotle coulis. It's one of my new favorite appetizers, but I also enjoyed the Tuscan flatbread, a large round of chewy bread spread with pesto and piled with grilled chicken, artichokes, spinach and tomatoes.

All of those flavors blend enticingly into what tastes like a big bite of sun-drenched Mediterranean garden, and the chicken is lean, moist and flavorful.

We also enjoyed the complimentary loaf of nutty, crisp-crusted brown bread brought to our table along with a pot of creamy butter. I also liked my cup of thick, aromatic carrot-and-ginger soup.

The kids enjoyed the usual mac and cheese and chicken strips, but I think we adults liked our meals even more. I had the maple-pecan chicken with cranberry-orange chutney. Beautifully presented, it looked and tasted like a holiday meal; not just because of the cranberries, but because of the quality ingredients and the obvious care that went into its preparation. It rested on a bed of crisp-tender, whole caramelized baby carrots and mashed potatoes.

My husband had the fork-tender pot roast, a large portion of moist braised beef with potatoes, carrots, celery and other root vegetables in a dark, rich gravy redolent with the flavors of the meat and veggies. Some of the vegetables were a bit more firm than I would have expected from stewing, but the whole was good.

For dessert we had the double-chocolate cheesecake, a nice example of its kind, with dark and deeply flavorful cheesecake on a chocolate-cookie crust. But the best thing we had, maybe in the whole meal, was the sublime banana chocolate-chip bread pudding with chocolate ice cream. It's the kind of dessert — with firm but moist bread, banana slices, light and creamy pudding and semi-melted chocolate chips — that made me close my eyes in bliss at the first bite. And on some subsequent bites, too, especially when they featured the accompanying caramel sauce.

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In Harvest, Thanksgiving Point has reaped the fruits of its years-long effort to bring a great restaurant to its premises.

Appetizers $6.50-$8.50, soup and salad $4.50-$8.50, pasta $12.75-$16.50, entrees $14-$24, kids' meals $5.75, desserts $3.75-$5.50, Saturday brunch $18.95 adults, $1 per year of age for kids up to 12, free for kids 3 and under.

Rating: ***

Where: 3003 N. Thanksgiving Way (Thanksgiving Point), Lehi

Hours: Lunch: Monday-Friday, 11 a.m.-3 p.m.

Saturday brunch: 11 a.m.-3 p.m.

Dinner: Monday-Thursday, 5-9 p.m.

Friday-Saturday, 5-10 p.m.

Payment: Checks, credit cards accepted

Reservations: Accepted

Phone: 801-768-4990


Stacey Kratz is a free-lance writer who reviews restaurants for the Deseret Morning News. E-mail: