Hyper-local: roof-to-table

On Friday, Nightline did a little piece on a restaurant in Manhattan called, Bell Book & Candle. Chef John Mooney claims it will be the first “rooftop-to-table” restaurant in the US. Using hydroponic technology, Mooney manages to grow lettuce, tomatoes, strawberries, legumes, melons, and other fresh herbs. He also claims that the rooftop garden will generate enough produce to supply the 80-seat restaurant every night for ten years.


Whoa.


I’ve visited delicious restaurants like Langdon Hall before, where there is a large garden on site. That’s been a rare and precious dining experience.


What is particularly exciting and precedent-setting about this rooftop initiative is its implications for deliciously fresh produce in urban environments. It doesn’t get much more urban than downtown Manhattan!


Watch the video tour from Nightline below: