When Chef Cardoz learned that he would have an opportunity to tend an urban garden on the roof of the Conrad Hotel, he wasn’t anticipating the lush 1,000 sq.-foot rooftop farm overlooking the Hudson River, Freedom Tower, and Statue of Liberty that he now has.
Today, many of the ingredients on our Lunch, Dinner, and Brunch menus are grown 17 stories above our heads. Chef makes daily trips upstairs to harvest beets for Gingered Kale, Spinach, Mustard, and Beets Salad, squash blossoms for Squash Blossom Tempura with Cotija and Sriracha Mayonnaise, cucumbers and cherry tomatoes for Chilled Cucumber Soup with Fresh Heart of Palm and Cherry Tomatoes, along with chili peppers, basil, thyme, cilantro, arugula, okra, lima beans, and more.
To supplement the fresh vegetables, fruits, and herbs harvested from our farm, we source an amazing variety of produce from our neighbors at the Battery Conservancy Urban Farm. Our donations help support their education programs for local students and the greater community.
When you’re dining with us, feel free to ask your server which ingredients were sourced from our roof…chances are the herbs and vegetables in your dish were just picked.