John Mooney


Roof-To-Table Food Revolution: An Interview with Chef John Mooney

By admin | December 2, 2011

Chef John Mooney

Photo: Saira Malhotra

By: Michele Wolfson

Tucked away in the West Village is a spot where one can dine on very local, organic vegetables in an innovative “rooftop-to-table” way that has never been done before- that is, until now. Bell Book & Candle uses aeroponic towers to grow its menu ingredients on the rooftop, located six flights above the basement kitchen. Talk about using local products!

As we enter the winter season, the cold weather might not seem ideal for an eatery that uses produce that is grown in Manhattan during this time of year, but the rooftop garden actually supplies Executive Chef John Mooney’s restaurant with 60% of his produce on a year-round basis. Read More


Featured Recipe

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger