Bell Book & Candle

The farm-to-table movement has officially been one-upped: At Bell Book & Candle's subterranean dining room, the menu is backed by a virtually carbon-footprint-less cache of herbs and vegetables grown six floors up in 60 aeroponic towers, each capable of housing up to 28 plants. For chef-owner John Mooney, the setup is equal parts good stewardship and smart gardening. “At this point in the year, [in December], I've done five cycles on most of my tomato plants,” he says, "whereas with conventional farming you'd be done after August or September, depending on how warm it was.” You'll find plenty of other fresh produce on the menu in dishes like the frisée –and-fennel salad served with warm pork belly and apple; Gin & Tonic wild salmon with caramelized cauliflower and lime emulsion; and Amish baby chicken with Yukon mash, heirloom beans, wild mushrooms and gravy. The dining room and bar capture the spirit of the circa-1904 building with reclaimed wood floors and exposed-brick walls.

See more: Greenwich Village restaurants, Organic restaurants, American restaurants, Seasonal restaurants