Several weeks ago, we assembled a list of our favorite restaurants cutting out their ingredients’ commute by growing them on the roof. Today, we are pleased to announce the opening of a new restaurant taking the concept a step further - by nixing the stairs.
Guest entering through Roots Homemade Pizza ascend to the rooftop and a new restaurant called Homestead. Mismatched tables, including some made from recycled doors, and iron chairs sit adjacent to the L-shaped garden that extends up the wall via trellises. Additional seating is available inside or at the bar, if diners opt not to watch their meal grow.
Executive chef John Wayne Formica - formerly of Sunda and C-House - created the menu based on the 100 varieties of fruit, vegetables, greens and herbs growing in the garden. Dishes include mozzarella roulade with housemade cheese, basil and house-pickled tomatoes as well as octopus confit, lamb tartare and beer braised beef.
The cocktail program, assembled by Revae Schneider of Femme de Coupe, also features rooftop-fresh ingredients. The menu has 10 drinks, aptly names No. 1 through No. 10, and utilize the fresh herbs as well as house-pickled fruits and vegetables from the garden, such as lavender blossoms in the No. 7 pisco cocktail.
In keeping with the seasonality of its menus, the restaurant itself will only be open until mid-October. It will reopen in the spring, as soon as Mother Nature allows the restaurant to regrow.
1924 W. Chicago Ave.; 773-645-4949
Guest entering through Roots Homemade Pizza ascend to the rooftop and a new restaurant called Homestead. Mismatched tables, including some made from recycled doors, and iron chairs sit adjacent to the L-shaped garden that extends up the wall via trellises. Additional seating is available inside or at the bar, if diners opt not to watch their meal grow.
Executive chef John Wayne Formica - formerly of Sunda and C-House - created the menu based on the 100 varieties of fruit, vegetables, greens and herbs growing in the garden. Dishes include mozzarella roulade with housemade cheese, basil and house-pickled tomatoes as well as octopus confit, lamb tartare and beer braised beef.
The cocktail program, assembled by Revae Schneider of Femme de Coupe, also features rooftop-fresh ingredients. The menu has 10 drinks, aptly names No. 1 through No. 10, and utilize the fresh herbs as well as house-pickled fruits and vegetables from the garden, such as lavender blossoms in the No. 7 pisco cocktail.
In keeping with the seasonality of its menus, the restaurant itself will only be open until mid-October. It will reopen in the spring, as soon as Mother Nature allows the restaurant to regrow.
1924 W. Chicago Ave.; 773-645-4949
0 comments :
Post a Comment