Bell book and candle menu
Bell Book & Candle | The New YorkerPayment types Credit Cards incl. Think about it though, do you really want to eat "fresh produce" from the city of Manhattan? This whole farm to table thing has gone too far. The streets of NYC may glisten with fresh urine, but when it comes to fresh produce, let's let actual farmers take care of that. Those tomatoes need to breathe fresh country air, not the disgusting city schmutz we all ingest on a daily basis.
Bell, Book And Candle
This spot is a hidden gem. The vibe is quaint and low key and the service is amazing. We ordered the duck and the burger and both were amazing. The wine selection was incredible. Definitely recommend this spot for dinner and drinks to experience the I was impressed by the cozy atmosphere and good vibe when we walked in, but with a party of 6 we were seated away from the nice part and at the farthest table back by the kitchen.
Chef-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.
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.