Perched high atop the 41st floor overlooking Manhattan, a rooftop vegetable garden has been cultivated. Now growing for its third year, the organic garden illustrates a foray into urban agriculture, producing vegetables and herbs that are used throughout the hotel’s food and beverage program.
The 1,344-square foot garden is situated 384 feet above Manhattan. With eleven planted beds and four robust barrels planted throughout summer and fall, vegetables include arugula, mesclun lettuces, heirloom tomatoes, yellow squash, zucchini, peppers and fall squashes. Herbs include basil, mint, thyme, oregano and cilantro. The garden utilizes only organic plants, soil, fertilizer and insect deterrents, including eco-friendly ladybugs.
Led by Executive Chef and Chief Gardener Brian Wieler, the tours offer insider access to the private garden, which has breathtaking views of Manhattan and is closed to the public. During the tour, Chef Wieler discusses the hotel’s culinary and rooftop garden program, with a Q and A session and special surprises afterwards.
Midtown, New York, NY