Chef Brinn Sinnott and the rest of the kitchen crew at Noble began working with some of the freshest possible ingredients this week: herbs plucked directly from the restaurant’s rooftop garden. With the help of Graceful Gardens owner Grace Wicks, daughter of White Dog Café founder and slow foods pioneer Judy Wicks, Sinnot transformed the restaurant’s barren roof this spring into a lush green garden in the sky. He plans to utilize its bounty throughout the summer and fall. “Things are growing nicely,” Sinnott told Grub Street. “I’m excited about our first borage flower, and the tomato plants are enjoying the sunny weather.”
It will be weeks before guests can sample the tomatoes, cucumbers and other vegetables harvested from Noble’s garden, but taste the herbs tonight in a housemade Lemon Verbena ice cream made with freshly picked herbs that will be served with a Cherry Clafoutis.