Written by Amanda Coers – If a trip to Fredericksburg has become your standard getaway for fine food and delicious drinks, you might want to look a little closer to home. The Harvest Restaurant is a hidden gem seated neatly on the Comanche downtown square, nestled next to Rathbone Hall – a stunning event space complete with an upstairs ballroom, Wisteria Courtyard – a truly magical indoor area that seems tailor-made for fairytale weddings, and The Stone Eagle Beer Garden with live music every Friday night. 

 

 

It’s only a 30 minute drive, a straight shot out of Early, along gently sloping hills roaming gorgeous Texas country. You’ll see the lazy pinwheeling of wind farms standing in contrast to the simplicity of sprawling ranch land, almost waving to welcome you into Comanche County. It’s a peaceful trip that leads you to The Harvest Restaurant, which opened on April 1, 2016 under the direction of Chef Todd Sanders and his wife, Sarimah. 

Chef Sanders approaches his menu with a deep respect for local farmers and an adventurous palate. His artistic nature shines with each beautiful plate emerging from the kitchen.

“I like to create,” he explained. “I like to introduce new food to people, there’s so much out there.” 

The Chef is certainly doing his very best to bring the flavors of the world to his restaurant in Comanche. 

The restaurant is currently offering a culinary tour of the world, quite literally from A-Z, with Tastings offered on the last Tuesday of every month at 6 p.m. by reservation. The special events feature a six-course meal crafted by Chef Sanders and his Sous Chef Jack Matthews. Beginning on May 29th with fare from Afghanistan, the Tastings will finish on October 27th with the flavors of Zambia. 

And while such an exotic offering is well worth a special trip, there are delights offered daily with Chef Sanders’ seasonal menu. Currently in the Summer, diners can enjoy first course choices of bay shrimp cocktails, BBQ pork crostini, even alligator bites or escargot. Dinner entrees listed include filet mignon with white truffle demi-glace, pan roasted Mahi Mahi with coconut rice, lobster ravioli and more. 

“It’s seasonal. I try to go with local farmers and producers,” Chef Sanders said. “I’m a big hunter, so I always try to have game on the menu when I can. In the summer I try to keep things light.”

Freshness is a priority for the chef, who orders his seafood from Florida and has it shipped overnight packed in ice to retain its flavor and integrity. Though the seafood has to travel, a large portion of the restaurant’s farm-to-table menu showcases local produce from Comanche area farms like Sorrells Farms, Pederson’s Farms, and Ortiz Family Farms. There are also wines from the Spirit of Texas winery in Early as well as Brennan Vineyards in Comanche.

Just as beautiful as the fresh food, the restaurant itself is perfectly decorated for fine dining. Todd and Sarimah discovered the building after it had sat empty for six years. 

“I saw it and thought it was just too pretty,” the chef remembered. “We saw inside and I was really impressed.” 

Sarimah agrees, “It’s unique, we found a jewel here in Comanche.”

Not much remodeling was needed at all and the restaurant glows with ambience that attracts diners from across the nation. A guest book near the entrance has sign-ins from Arlington, Dallas, Houston, and even as far as Las Vegas. 

Todd and Sarimah themselves moved to Comanche from California, with the hopes of raising their two children in a smaller community setting. They considered Idaho and Montana, but ultimately found a house they loved in the small Texas town, and were embraced by the community. 

“It was an adventure,” he described their decision to leave California. But then, the chef is no stranger to adventure through his service with the United States Coast Guard. 

It was his service that introduced him to diverse cultures and cuisines. Upon completion of his tour of duty, and graduating from The Art Institute of Seattle’s Culinary Program, he traveled to Singapore for an international culinary internship, where he met his wife Sarimah.

There is a touch of Singapore represented in The Harvest Restaurant’s High Tea, offered on the last Saturday of every month. 

“Because we were under British rule, we have tea in the afternoon,” Sarimah explained about the Singapore tradition. Diners in Comanche can now enjoy a taste of the British experience with scones, tea sandwiches, traditional finger foods, and a variety of teas served in delicate china. 

Sarimah herself brings more than a love of tea to the restaurant. She works in the front of the house, training the waitstaff with a focus on quality service. 

“Because I myself worked in The American Club in Singapore, where the dining is very detailed about serving, that’s how I train my staff,” she said. “We always get compliments about our service.”

The attentive service pairs perfectly with the artful food for a fine dining experience often enjoyed in metropolitan areas. For Todd and Sarimah, it’s all about their customers.

Chef Sanders feels a personal joy to see the faces of his diners light up with anticipation as their plates are placed in front of them, their heads nodding with appreciation as they begin to taste his food. 

“Everything is based around food,” he said. “You have a wedding, a birthday, a celebration, you go out to dinner or lunch, and I get to be a part of that in a small way.” 

The Harvest Restaurant is located at 112 N. Austin in Comanche and is open Tuesday through Saturday from 11 a.m. to 2 p.m. for lunch. Dinner is served Wednesday through Saturday from 5 to 9 p.m. Sunday Buffet is available from 11 a.m. to 2 p.m.

The restaurant offers discounts for teachers on Wednesday nights (20 percent off), children under the age of 10 eat for free from kids menu – one child per adult on Wednesdays. Senior Citizens can enjoy a 20 percent off discount on Thursday nights. Active Military and Veterans along with law enforcement receive the 20 percent off discount anytime. 

To learn more about the restaurant and view their menu, visit: harvestcomanche.com

Photos of the food and restaurant provided by Mitchell Hallmark with Found Media Group.