Consumers are more ingredient focused and educated about food than ever. This has escalated the farm-to-table movement. What if the farm was on the roof of the restaurant? Several D.C. restaurants are growing their own produce, herbs, and garnishes in kitchen gardens. Not only does this reassure the dining guests about where their food is coming from, but it is also cutting costs for the restaurants.
All of the Kimpton Hotel restaurants have some form of kitchen garden. Urbana, at the Palomar Hotel, has expanded their rooftop garden, thus saving $250 per month on herbs. Read More