Bell Book & Candle - New York, NY | OpenTableChef-owner John Mooney utilizes his flourishing rooftop crops for Bell, Book, and Candle's seasonal menu. Often times it's hard to believe that New York City is a place where farm-to-table restaurants exist. However, amongst the hustle and bustle, congestion, crowds, and skyscrapers, are hidden gems where fruits and vegetables grow ripe for the picking and are brought practically straight from the garden to your table. Bell, Book, and Candle is one of them. More vegetables grown on the roof include cauliflower, eggplant varieties, and tomatoes. Over half of its produce used in its dishes are sourced straight from Bell, Book, and Candle's vertical rooftop garden.
Bell Book & Candle
Milk stout mustard, pickles and flatbread. Lemon, oregano and olive oil. Pepper jack cheese, corn tortilla and guacamole. Tempura kale, guacamole, sesame and spicy mayo. Slow-poached egg and white truffle oil. From Tennessee. From Iowa.
California is the fourth-largest wine producer in the world, after France, Italy, and Spain. Wine gives us liberty, love takes it away. Wine makes us princes, love makes us beggars. The food was pretty great and the ambiance was nice. I am so glad my friend recommended Bell, Book and Candle for Sunday brunch. This is my second time having visited the establishment and the staff is always warm, accommodating, gracious and amazing.
Baby arugula, red onions, fried capers, cream cheese and pretzel croutons. Mushroom, spring onion, baby carrots, roasted garlic and chicken gravy. Chimichurri marinade, grilled onions, queso fresco, duck fat-seared potato confit with creme fraiche and double-smoked bacon. Ramps, chanterelle mushrooms, garlic, olive oil, Parmesan and slow-poached organic egg. Wild mushroom couscous, sauteed spinach and cilantro jalapeno vinaigrette. Celery root and potato puree, braised fennel and seaweed butter sauce. Menu About.