The word "locavore" has officially been in the dictionary for a few years, and it's no wonder that lots of restaurants are jumping on the local-production bandwagon. Harvest makes the best use of regional ingredients through "seasonally inspired cooking," offering ingredients including local grass-fed beef, 50-mile Bibb lettuce, Arizona cucumbers, locally made tortillas and breads, and more. Even the wine list has some local features, like the Keeling Schaefer "Three Sisters" syrah from Willcox. These inspired dishes and a sense of environmental responsibility make being a locavore even more delicious.
© 2017 Tucson Weekly