It is rare to see a restaurant in the midst of an urban/suburban setting who does such a nice job of their growing beds, and their commitment to not just harvesting a few herbs, but thinking about the composting and larger production. Park Avenue‘s menu reflects some great additions from the garden–especially the toasted chard.
If you saw the statistics on Stanton, California and the very high obesity rates you would never guess a restaurant of this level of commitment to healthy eating exists. But there it is.
I loved the statement on one of the beds this week marking the Harvest season: “Shhh……..The beds are catching up on their sleep from our record harvest.”