BA Foodist's Picks for the 10 Best Roof-to-Table Restaurants
In this year's version of farm-to-table eating, restaurants in big cities are literally raising their roofs, harvesting everything from herbs and chiles to tomatoes and beans. Here are our favorites in extreme locavore dining.
By Andrew Knowlton
Photography by Misty Keasler
Oliverio
Beverly Hills
The basil in the pesto with orecchiette and Manila clams and the arugula in the salad with Parmigiano-Reggiano and pine nuts at chef Mirko Paderno's Italian spot come from the rooftop garden.Avalon Hotel, 9400 West Olympic Boulevard; 310-277-5221; avalonbeverlyhills.com
Pura Vida
Atlanta
All peppers are not created equal. Just ask Top Chef contestant Hector Santiago, who hails from Puerto Rico. From the "aji macho" in the tilapia ceviche to the aji amarillo in the "melted" white asparagus, he raises dozens of varieties on the roof of his Latin-inspired small-plates restaurant. 656 North Highland Avenue; 404-870-9797; puravidatapas.com
Frontera Grill
Chicago
Atop his pioneering casual Mexican place, chef Rick Bayless uses portable, self-watering containers to grow several varieties of tomatoes and chiles used in the "rooftop salsa." 445 North Clark Street; 312-661-1434; rickbayless.com
Uncommon Ground
Chicago
Chicago is the epicenter of the urban gardening movement, and its leader is this eco-conscious establishment with 650 square feet of soil in a certified organic rooftop farm that produces beets, okra, shallots, beans, and more.1401 West Devon Avenue; 773-465-9801; uncommonground.com
Roberta's
Brooklyn
Two repurposed cargo containers on the rooftop of this funky spot serve as the foundation for the garden that produces tomatoes, brussels sprouts, peppers, peas, carrots, and heirloom lettuce-much of which finds its way onto brick-oven pizzas and other Italian-inspired dishes. 261 Moore Street; 718-417-1118; robertaspizza.com
Noble Rot
Portland, Oregon
Look for the ingredients in all capital letters-mizuna, arugula, radishes, green tomatoes, herbs-on the menu at this wine bar; it means they were raised in the rooftop garden. 1111 East Burnside Street, Fourth Floor; 503-233-1999; noblerotpdx.com
Gracie's
Providence, Rhode Island
Husk cherries, Alpine strawberries, tomatillos, and bronze fennel are just a few of the ingredients grown in the 1,000-square-foot rooftop garden just blocks from chef Joseph Hafner's New American spot, home of slow-poached Heritage Farm duck egg with marrow squash, peppers, and Long Pie pumpkin.194 Washington Street; 401-272-7811; graciesprov.com
Pyramid Retaurant & Bar
Dallas
The personal farmers' market (a.k.a. the rooftop terrace garden) at chef jW Foster's disposal is enough to make even the most farm-connected chef jealous: It measures over 3,000 square feet and features 1,800-plus plants, including watermelon, pumpkins, heirloom tomatoes, and even figs. 1717 North Akard Street; 214-720-5249; pyramidrestaurant.com
The Grove
Houston
In new downtown park Discovery Green, this restaurant overseen by legendary Texas chef Robert Del Grande has an herb and tomato garden that gives cocktails and savory dishes local appeal. 1611 Lamar Street; 713-337-7321; thegrovehouston.com
Bastille Café & Bar
Seattle
Seattle Urban Farm Company maintains the heated garden atop this Ballard neighborhood hangout. Even during the colder months, you're likely to find that the salads, herb-encrusted salmon, and rosemary lemonade are all made with roof-sourced ingredients. 5307 Ballard Avenue NW; 206-453-5014; bastilleseattle.com
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