Toss salad with house dressing,” says manager Jaime Hobbs, who frequently serves Rachael at the bar. “Her pizza (which is now a menu item) - green peppers, onions, hot cherry peppers. “I’ve known her - I know the whole family. “Her and her husband John - they always sit at the bar, wearing baseball caps, inconspicuous,” says Harvest owner Phil Hart.
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Rachael Ray, the Lake George High graduate who achieved national stardom through her syndicated TV talk show, her magazine, books, pet food and other involvements, is a lifelong customer of The Harvest, who has touted it to her viewers. Rachael Ray a loyal lifelong customer a pizza named for her The Harvest’s two managers are sisters - Jaime Hobbs & Kelly Fuller - with the Rachael Ray Pizza (her favorite, with green peppers, onions and hot cherry peppers). What do you want out of life? Do you want a house? What’s your goal?” Hart says he urges young people, “You should have a goal. Hart says many servers are single mothers, and she understands their circumstances can be challenging. Hart says in terms of managing staff, she’s done “a lot of switching up from what I did 10 years ago.” She says that today “they work when they want to,” and that she’s almost always says yes when she’s asked for time off, but that she tell them “you gotta pay me back sometimes when I need to cover for someone.” The rumor spreads a lot,” without basis, he said. “We have been approached many times, honest to God truth. Hart says they have no interest in selling. Hart notes that because of travel curbs, “we couldn’t come for 17 months.”ĭespite his age of 82, Mr. The Harvest thrived during Covid - strictly on take-out - although Mrs. He mentions now vanished local mainstays like Dobert’s Dairy, Double-A Provisions and Leland Paper, as well as long-standing ongoing ones like Cifone and Mahoney Alarms. Hart is big on long-term relationships and buying local.
His construction firm has done all their expansions over the years. Hart, as well as make time for building maintenance and construction. The Harvest operates seven days a week, closing only for Easter, Thanksgiving and Christmas - and a week in September, “to give the staff a little time off,” says Mrs. We have great customers, great bosses, great staff.” “They all have pride and they’re loyal and they never say no to come in for work.” “We have huge payroll and they’re worth every nickel,” Mrs. And customers that go back that long and farther. Of the staff, “we’ve got people that have been here 35 years,” she says. “We couldn’t have better managers,” says Mrs. They’ve been here for 26 and 22 years respectively. The Harvest’s managers are Jaime Hobbs and Kelly Fuller, who are also sisters. “The kitchen is what keeps the restaurant successful,” Mr. Hart, and “we cross-train all our staff” to do multiple jobs. In the kitchen, “we have a pizza side and a short order side,” says Mrs. He says of the long hours building the business, “You don’t think about it. Made them both a little spicier and a little sweeter.” “Changed the sauce a little bit and the dough a little bit. “I just continued the menu pretty much,” he says. Why the name The Harvest? It’s short for Hart Invest, Mr. “I bought the lots all around except for the power equipment business” that existed just south. “Then I bought another lot in the back,” and a third and fourth.
In 1972 he bought a lot from Merwyn Pasco on the corner of Bay and Cronin Roads in Queensbury for $17,000, “because that was what I could afford.” Then my father said he didn’t want to do it.” It started out we were gonna do this together. “I worked for him for 9 1/2 years before I came here. Hart, now 82, got his start with his father Harry Hart in Glens Falls at what was hen Hart’s and is now Talk of the Town, on Hudson Avenue. They’re aided by a staff of long-time employees. Hart, who does everything from payroll and hiring to scheduling and tracking down items in short supply, like cherry peppers were this week. “We have all the set-up in Florida - cameras, computers,” says Mrs. The Harts keep an apartment in Glens Falls, but basically run the business - and keep a tight ship - from afar. His wife says, “Phil laid a big footprint and we all follow it.” We just do our job, do what do every day for the last 50 years.” The Harvest Restaurant celebrated its 50th anniversary on Tuesday.Īs is their style, Phil and Linda Hart didn’t make a big fuss about it, although they did come up from their home in Florida for the occasion.
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