Note
I stopped in around 5pm at the restaurant, to see whether it would work for us to come early and check out the rooftop garden. The greeter put me in touch with the maitre d' who then took me back to meet the chef, Steve. I was flummergasted because it was the Chef, and I'd seen his picture on the website, and it looked just like him. I splutter about me & Dave having an appointment at 7, and Steve told me that in the restaurant business, they call that a "reservation." Coming at 6:45 to check out the garden wasn't going to work because of course the chef would be busy. I called Dave and got him to meet me outside the restaurant asap, 5:45 or so, which worked, though it took several minutes to explain to Dave that yes, he should meet me at the restaurant on the way to go home to get ready to go the restaurant, and, yes, I was already there, and waiting for him.
The ladder up to the roof was much less intimidating than it might have been, as a result of us using a ladder up to our roof garden. And the roof sloped, and right away you have to maneouvre around some HVAC unit covered with thin shaped tin. Maneuver. Manuever. Argentinian tango.
Yum.
Radishes, planted weekly. Rosemary bushes. Potatoes. Mint, marjoram, chives, lovage. Lovage. Flowers & succulents recovering from their stints as display pieces near the restaurant entry.
Steve gave us plenty of time to savor the garden. He lives quite near us, 3 blocks, and just about adjacent to the Sidney St chickens, the free-rangers, who co-habitate with a pitbull or pitbull-like dog. He didn't mention the chickens. We only mentioned ours at the very end, reciprocating with an invitation to visit our garden.
The food was FA.
Yeah.
The garden is watered by runoff condensation from the 3 big air-conditioning units. the water runs out of the tubes coming from the boxes, onto the roof, where it puddles and slowly drains away. The garden boxes are fruit crates and the like, rough thin slats with space between them, nailed or stapled together. Inside, a cardboard box, then the dirt, compost, plant. Watering happens by wicking up from the puddle into the cardboard, to the dirt, sucked by the roots and the evaporation at the surface of the dirt. Very re-used. Very sustainable.
Steve talked about other restaurants-in-the-making by other people, getting a lot of press. $20M including a well-engineered hyper productive green roof. Not so "found object"