Some restaurants in Philadelphia are growing ingredients for their meals on-site to ensure they are serving truly fresh flavors to their diners, writes Chloé Pantazi-Wolber for Philadelphia Magazine.
At Southwark in Queen Village, the patio is home to a working garden. The basil from the planters, for example, is used in the restaurant’s popular ricotta gnocchi. Other herbs are used in the eatery’s drinks menu as additions to its signature non-alcoholic cocktails.
Ambra in Queen Village uses the ingredients growing on the patio that belongs to its sister restaurant, Southwark. Peppers and sorrel fresh from the garden are incorporated into the Green Meadow Farm beef dish, among others.
A number of ingredients for the menu at Cantina La Martina in Kensington come straight from the restaurant’s backyard. There is fresh purslane, tarragon, and papalo in the guacamole, for example. The drinks menu also takes advantage of the garden, including using rosemary as the star ingredient in the Tequila Ocho Rosemary Paloma.
Meanwhile, Urban Farmer at Logan Square is a steakhouse that grows its own mushrooms in the kitchen in its Urban Cultivator.
Other eateries that grow their own ingredients also include Sor Ynez in West Kensington and Sahbyy Food in South Philadelphia.
Read more about the many local restaurants growing their own food in Philadelphia Magazine.
_____
