Its rooftop garden beds yield basil, mint, thyme, rosemary, lavender and more. In an interview from CNN, executive chef Robert Gerstenecker said that the garden produces enough herbs that the restaurant does not need to outsource its produce needs.
They offer breakfast, lunch, dinner and dessert, with a tea time scheduled between lunch and dinner for tea-lovers. The menus are full of herb-infused dishes that include Grapefruit, Basil and Lime Lemonade, Stuffed Mushrooms with an Herb Gratin, and Lemon Thyme Half Chicken. (Yum!)
And did I mention that the restaurant produces its own honey? Yes, that’s right—Park 75 Restaurant owns its very own hive. Chef Gerstenecker said the hive produced more than 80 pounds of honey last year alone. He even sells the extra honey in small jars.
So the next time you're in Atlanta, I hope you get a chance to check out this eco-friendly restaurant.
Photo by 3liz4/Courtesy Flickr
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