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What’s Sprouting On The Roof At Westin New York Grand Central?

awestin
Photo By A. Schechter.

The “produce” from the garden will be making appearances on the room service, restaurant, and cocktail menus

By A. Schechter
Hotel Chatter
May 2, 2013

Excerpt:

If your first thought is ‘Mojito!’ when you see this picture, then you’re on the right track.

Since last summer, the Westin New York Grand Central has quietly been working on a modest but respectable rooftop veggie garden way up on the hotel’s 41st floor. Located smack in the middle of midtown (the Chrysler Building is so close you can touch it), it seems like an unlikely place to be growing…well, anything. But urban farming is trendy these days, and a hotel’s gotta go what a hotel’s gotta do, right?

383 feet above Manhattan, ten dirt-filled tubs with arugula, mesclun lettuce, rosemary, heirloom tomatoes, and “mojito mint” are being overseen by the hotel’s Executive Chef, Brian Wieler (pictured), who tends to his green leafy sprout-lings like a proud dad. And not one to cut corners, Chef Wieler has also ensured the garden is 100% organic, with only organic plants, soil and fertilizer being used. And now, as spring gets going, he is starting to harvest some of the mini-crops.

Read the complete article here.

1 comment

1 Janet { 05.03.13 at 5:12 pm }

Leave it to a NYC hotel to grow their own vegetables on their roof top. What a great place to grow fresh veggies for the restaurant and cocktail bar.