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Critic's Choice: The chef as gardener
How does your garden grow? That's a question that can be posed to a number of restaurants around town. And I'm not just talking old olive oil cans sprouting Genovese basil or flat-leaf Italian parsley. Restaurants are adding giant pots or raised beds wherever they have space. Some are putting in edible landscaping more as poetic ambience than working garden. But others are more ambitious, growing a good portion of the produce and herbs used in their kitchens. And why not? We've got sun. We've got space. And we've also, it turns out, got rooftops.
By S. Irene Virbila
September 1, 2012