Max's Harvest, the farm-to-fork concept restaurant by restaurateur

, has opened in Delray Beach's Pineapple Grove district.

The restaurant, located at the former Taste Gastropub location, focuses on clean ingredients by local farmers and purveyors. Vegetables and fruit are raised by farmers in Delray, Boynton, and Loxahatchee, and meat is humanely raised and free of steroids, growth hormones, and antibiotics. Seafood is caught or raised by means that do not damage the fragile ecosystem of our waters.

The menu starts with small bites like ricotta gnocchi with morel mushrooms ($14), Broward County burrata ($16) and Cedar Key clams and Florida shrimp ($16).

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Entrées include wild salmon with yuzu-truffle vinaigrette ($28) and Heritage pork chop with sweet corn polenta ($26).

The menu also features a selection of snacks, including a BLT slider ($4), free-range deviled eggs ($4), and Heritage meatballs ($6).

Chris Miracolo, a chef with 21 years of culinary experience, most recently at Himmarshee Bar & Grille, has been named executive chef.

Max's Harvest, 169 NE Second Ave., Delray Beach