The garden is located just behind the restaurant. Customers can watch from the window as we harvest throughout the shift. (Whether we need to or not, it makes for a good show)
We've been known to pick lettuce to order.
P.S. I don't want to hear any chef bragging about going green. Sure, tout sustainable, organic or the farmer/chef connection but unless you're breaking your ass tilling the soil, weeding, watering and nuturing the food you are going to serve your customers shut the fuck up! From seed to salad, it don't get no greener!
