Chef John Mooney and partner Mick O'Sullivan, believe in responsible sourcing. They wanted to take the farm-to-table restaurant a step further and in the process created a restaurant where the herbs, fruits and veggies are grown super locally-on the roof! The restaurant's location in a residential building without an elevator, initially presented a constraint. The problem was solved using an old fashioned pulley-system. The crops are lowered from the roof using a pulley to bring the bounty down to the ground floor. The pulley system is a carbon-neutral solution that is far less physically taxing than hauling produce down six flights of stairs.
Restaurants
BELL, BOOK & CANDLE Restaurant - $150 Gift certificate for Dinner
- Item Number
- 265
- Estimated Value
- 150 USD
- Sold
- 150 USD to ggeorgiades
- Number of Bids
- 10 - Bid History
Item Description
Just accross from VPC, newly opened is this amazingly delicious restaurant, and in spring they will be growing their own salad greens on their rooftop hydroponic garden!
What is special about Bell, Book and Candle, Chef John Mooney's new restaurant in the West Village, is not immediately apparent. This is because the peaceful 94 seat dining room doesn't highlight that on the roof, just six stories above you, the majority of restaurant's produce is grown in multiple hydrophonic tower gardens.
Donated By:
BELL, BOOK & CANDLE
Mary & Barry Anderson
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NOLITA HOUSE
mimeo.com
Susan Parsons