THE LCL: Bar & Kitchen Ups the Ante on the Local Food Movement

THE LCL: Bar & Kitchen Ups the Ante on the Local Food Movement

Sure, several NYC eateries have embraced the local food movement—offering diners farm-to-table fare in the form of produce and proteins often sourced from New York butchers and gardens, but nothing screams “localized” like THE LCL: Bar & Kitchen, which uses several ingredients from a rooftop vegetable garden perched atop its home in The Westin New York Grand Central. I checked out the restaurant, as well as the garden, earlier this week.

A hop, skip and a jump from Grand Central Terminal, THE LCL: Bar & Kitchen gives off a pretty chill vibe—aided by natural woods and soft lighting elements, as well as a curtain wall composed of vertical natural walnut planks, a palette of soft-colored reflective glass and an illuminated “forest wall,” which transitions from day to night. Patrons can enjoy a seasonal menu of delectable bites, including Deviled Organic Eggs, LCL LaFrieda Burger and Kale Salad while they listen to an array of music that emanates from the sound system, featuring everything from Downtempo lounge beats to Electronica and Indie Rock. Of course, creative cocktails abound; with a vast selection of local small-batch spirits; regionally brewed craft beers; and organic, sustainable and biodynamic wines available.

Several ingredients from the menu items might very well have come from a mere 41 floors above the space, where the 1,344-square-footrooftop vegetable garden includes planted beds and barrels that, during the given season, are home to arugula, mesclun lettuces, heirloom tomatoes, yellow squash, zucchini, peppers and fall squashes. Several aromatic herbs are also planted in the space, including basil, mint, thyme, oregano and cilantro.

For the first time, the hotel is offering a special spring series of rooftop garden tours, free to the public by reservation. The tours take placeeach Thursday at 5 p.m. from May 29 thru June 26. And, want to test your creative cocktail-making skills or culinary talents? Check out these recipes for the restaurant’s Summerthyme Margarita, The Sprig and Chilled Gazpacho here


Pictured: Executive Chef and Chief Gardener Brian Wieler, top; The LCL: Bar & Kitchen

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