Harvest has always had a sense of refinement, with its linens and its private terrace shaded by linden trees. But it’s the understated sense of play that we love most. Scituate scallops pop in a vividly verdant pea puree; a ruby streak of vinaigrette blazes beside a woozy poached farm egg. These are lively, flirtatious dishes, and, in large part, they’re made from local ingredients: Recently, tendrilled lettuce came from Apple Street Farms in Essex, and a crèmeux dessert featured chocolate from Somerville’s Taza and sea salt sourced from nearby waters.