Westin New York Grand Central Garden
Delight in Flavorful Cuisine Made From Our Rooftop Garden’s Fresh Ingredients
Perched high atop the 41st floor overlooking Manhattan, The Westin New York Grand Central is one of the few New York City hotels to cultivate a rooftop vegetable garden. Now growing for its third year, the organic garden illustrates the hotel’s foray into urban agriculture, producing vegetables and herbs that are used throughout the hotel’s food and beverage program and The LCL: Bar & Kitchen restaurant.
Back by popular demand, the special series of rooftop garden tours is free to the public by reservation. When rooftop tours were launched in 2014, demand was so strong each tour reached capacity with a waiting list. Led by Executive Chef and Chief Gardener Brian Wieler, the tours offer insider access to the private garden, which has breathtaking views of Manhattan and is closed to the public. During the tour, Chef Wieler discusses the hotel’s culinary and rooftop garden program, with a Q&A session and special surprises afterwards.
Organic Crops Grow 384 Feet Above Manhattan:
The 1,344 square foot garden is situated 384 feet above Manhattan on the 41st Floor rooftop. With eleven planted beds and four robust barrels planted throughout summer and fall, vegetables include arugula, mesclun lettuces, heirloom tomatoes, yellow squash, zucchini, peppers and fall squashes. Herbs include basil, mint, thyme, oregano and cilantro. The garden utilizes only organic plants, soil, fertilizer and insect deterrents, including eco-friendly ladybugs.
The uber-local ingredients cultivated in the garden are used in seasonal menus, including salads, grilled vegetables and various dishes on the hotel’s seasonal menus. Examples include Arugula Salad and Tomato & Buffalo Mozzarella Salad. Herbs are used for flavor and seasoning in various dishes, while mint is harvested for cocktails including freshly-muddled mojitos.
“For the third year, our rooftop garden brings a locavore experience to guests who appreciate local, organic ingredients,” said Executive Chef and Chief Gardener Brian Wieler. “You can’t get any more local than ingredients traveling just 400 feet from harvest to plate.”