A Dallas native and rising talent in the food scene, chef Andrea Shackelford is behind the menu for Harvest, and she currently oversees another Wells’ restaurant, Rick’s Chophouse.
Shackelford has worked with local chefs like Graham Dodds, Kevin Maxey, Jeff Harris and Tim Bevins. She has formed partnerships in the Dallas farming community, and she intends to bring the best in local, seasonal ingredients to the restaurant.
Offerings at Harvest, which Shackelford already utilizes at Rick’s, are said to include Texas Gulf shrimp, cage-free chicken and grass-fed beef from K Bar K Ranch in Pottsboro, Texas, flat iron sirloin from 44 Farms in Cameron, Texas, and buffalo steak from Lawton, Oklahoma.
