You'll find a 100% plant-based selection of dishes at the bright, wood-laden Harvest -- right down to all the creams and butters on the menu, which are nut-based. The chefs here are creating flavorful and inventive dishes like akras (bean cake) in a chickpea jus and the Harvest Hash Barbecue, an impressive tray of roasted vegetables with poblano cream and lemon-tahini. There's a Southern twist to the menu, too, as the kitchen is headed up by Shawn Sigmon­, former chef-owner of Dig, the sole vegan restaurant in Jacksonville, Florida.