Thursday night, the 19th Annual Harvest in the Square event came to Union Square’s northern end, and just like in previous years, it was a blowout showcase of the finest foods that local restaurants have to offer as well as the finest wines being produced in the state.
Set up inside a giant tent in the space also used for the Union Square Greenmarket, nearly 50 restaurants from the immediate area served bite-size portions of some of their classic dishes. BLT Prime, Knickerbocker Bar & Grill, and Strip House served slices of prime steak, BLT Fish Shack served lobster rolls, Blue Smoke’s new head chef Jean-Paul Bourgeois served sweet and sticky spare ribs that were the event’s biggest hit, Ilili served eight-hour pork, Union Square Café served spaghetti with clams, and Blue Water Grill served Maine lobster deviled eggs. Wineries, many from the Finger Lakes, also poured some of their best offerings.
Proceeds from the event will go to the Union Square Partnership, which has been working with area residents, businesses, and institutions to enhance the neighborhood’s quality of life for 37 years, and it’s clear that they’re succeeding so far.