A restaurant built on a principle, not a trend.
Harvest & Vine opened in 2018 when Chef Camille Bouchard and her husband Daniel left Atlanta to open the restaurant they had always dreamed of — one where every ingredient had a name, a farm, and a story.
They spent a year before opening visiting farms across Georgia, building relationships with growers, ranchers, and artisan producers. The goal was simple: build a menu around what was truly fresh and available, not what was convenient or cheap.
Today, Harvest & Vine sources over 85% of its ingredients from Georgia farms within 75 miles of Savannah. The menu changes with the seasons, and our kitchen team visits farm partners regularly to stay connected to the land behind each plate.
A graduate of the Culinary Institute of America, Camille spent eight years cooking in New Orleans and Atlanta before opening Harvest & Vine. Her cooking philosophy is rooted in restraint — letting the best seasonal ingredients speak for themselves.
Cooking that starts at the farm, not the recipe.
For Chef Camille, the best version of any dish begins with the best possible ingredient. That means building menus in reverse — starting with what's available from farm partners, and working backward to create the dish.
"When I walk through a field with a farmer and see what's at its absolute peak that week, the menu writes itself," she explains. "The challenge is always restraint — not overdoing something that's already perfect."
Her approach has earned Harvest & Vine recognition from Savannah Magazine, the Georgia Restaurant Association, and a place on Southern Living's list of the South's best farm-to-table restaurants.
The faces behind the flavors.
We work with a rotating roster of Georgia farms and producers. These are a few of the producers you'll find on our menu right now.
Certified organic vegetables, herbs, and microgreens grown just outside of Savannah. Family-run for over 25 years.
Pasture-raised beef and heritage pork. No antibiotics, no hormones. Dry-aged in-house for superior flavor.
Multi-species regenerative farm — beef, lamb, pork, poultry. One of Georgia's most acclaimed farm-to-table producers.
Seasonal stone fruits — peaches, nectarines, plums. Available summer through early fall, used in desserts and entrée accompaniments.
Come experience it for yourself.
Reserve a table and taste why Harvest & Vine was named Savannah's best farm-to-table restaurant.
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