What's Sprouting On The Roof At Westin NY Grand Central?
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.
Gearing up for its first official summer since the grand re-opening, the "produce" from the garden will be making appearances on the room service, restaurant, and cocktail menus—most notably, at LCL Kitchen & Bar, the new lobby restaurant concept by Gerber Group.
The Chef said he hopes this will offer guests a way to "focus on new and healthy ways to eat local." Which we commend. Though, in full honesty, we're more concerned with that mojito mint that the lettuce, tomatoes and squash put together! Just call it the "loca-drunk" movement.
Rates from $459/night.
[Photo: ASchechter for HotelChatter]