We’ll go to the local conservatories and talk to them as a resource sometimes on what we can grow that we’re not currently growing, or just walk around there and see what’s cool and then dig into Wikipedia and see if its edible and if we can grow it. Sometimes it works, and sometimes it doesn’t.
What percent of the produce your restaurant uses is grown in your garden?
During season, probably about 35 percent. Since we focus on things that are smaller instead of robust, we won’t grow things like cabbage and cauliflower and stuff like that. It’s more tomatoes and other precious things. When it comes to the dinner service, a higher percentage of the produce is grown in the garden, because that’s more of a higher ticket and a higher execution service with a constantly changing menu, whereas the daytime menus change more seasonally.
And the building you’re in, is it residential?
It’s actually only commercial space. There are coworking spaces, design firms, a gym, and a really big logistics firm that is the anchor. That firm is about 85 percent of the number of people in the building [about 12,000 total] in the top couple of floors. And they are a really hip-culture, young logistics group that’s heavy in technology and drinks a bunch of coffee, Monsters, and Red Bulls.
The garden was part of the lease. The concept, at least the farm integration, was very much contingent upon the space. There are some really cool systems built into the building overall that help to facilitate us having a more sustainable restaurant system, like the water is provided for free, because we use all the by catch from the building.