Harvest Restaurant, 10355 North La Cañada Drive, Suite No.1 41, won the Star’s Candlelight Madness for most romantic setting in a restaurant. A second Harvest on River Road is now open.
Second Harvest site opens on River Road
Harvest on River, the east side sister restaurant of Oro Valley’s Harvest, quietly opened on Monday.
Executive Chef Michael Veres helms the kitchen at the new eatery, 5605 E. River Road at North Craycroft Road. The menu mirrors the original Harvestm 10355 N La Cañada Drive.
Harvest owners Reza and Lisa Shapouri have been working since June 12 to open the restaurant, which is on the second floor of a plaza that also includes the Dusenberry-River Library.
Harvest on River is open from 11 a.m. go 10 p.m. daily. Details: Call 529-7180 or online at facebook.com/harvestonriver
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Govinda’s Krishna Fest set for Saturday
Iskcon Temple & Govindas Natural Foods is commemorating the birthday of Sri Krishna with “Krishna Fest 2015” from 7 p.m. to midnight Saturday, Sept. 5.
Govinda’s Natural Foods is hosting the festival, which includes what organizers in a press release described as “an exciting blend of cultures — a virtual East meets West” with traditional Indian and folk dances, Cirque Roots, an acrobatic fire troupe, live music, a raffle, henna art and temple ceremonies.
This year there will also be a children’s village with slide castle, face painting, arts and crafts and games.
Gourmet vegetarian cuisine will be offered throughout the evening and a free feast will be offered complete with Krishna’s birthday cake. Admission is free.
Govinda’s is located at 711 E. Blacklidge Drive — at First Avenue, two blocks south of Ft. Lowell Road. Learn more at govindasoftucson.comfestival or call 792-0630.
Destination: China
Downtown Kitchen + Cocktails, 135 S. Sixth Ave., Tuesday moved its Around The Globe dining series to Chengdu, China, capital of the Sichuan province.
The menu showcases some Chengdu’s most famous dishes and examples of different techniques and flavor profiles, according to a news release.
Appetizers include “Bang Bang Chicken and Bruised Cucumbers,” $11; main courses such as “Pock-Marked Mother Chen’s Bean Curd,” $23, and desserts.
A three-course dinner is $38 per person — $35 with the eggplant. It will be offered through Oct. 12. Downtown’s complete summer menu is also available. downtownkitchen.com
