Last Friday, Nightline took a look at Bell Book & Candle, which will apparently be the country’s first “rooftop-to-table” restaurant when it opens in a few weeks. Without soil, chef John Mooney grows mint, garbanzo, tomatoes, lettuce, and the like in hydroponic towers, on the roof of a townhouse on 141 West 10th Street. Nightline says Mooney will grow enough produce to supply the 80-seat basement every night for ten years, though the Times noted earlier that only 60 percent of ingredients will be lowered by pulley from the roof. Check out the video below.
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