Plymouth restaurant benefits from rooftop garden

August 15, 2018 by  

Some restaurants boast about having a “farm to table” menu, but E.G. Nick’s restaurant in Plymouth is going a step further and offering its customers a “garden to table” menu.

After 18 years in the business, the restaurant has added two gardens to the establishment’s backyard. The first garden is 5-feet-by-12-feet and contains hot pepper plants such as jalapenos, cayenne and Thai chilies, mint, three types of tomatoes, and Egyptian onion. The second garden is 4-feet-by-8-feet and features herbs such as oregano, thyme, basil, and chives. Both gardens are organic.

Frank Agostini, the executive chef and co-owner for the restaurant, got the idea to start a garden in the back after regularly bringing his own home-grown produce in to cook with. He found that the vegetables and herbs he grew at home tasted better than what he could buy.

Restaurants who want to set themselves apart can use print shops to let residents and customers know what makes them different. Finding a way to stand out can be particularly important in an area like Plymouth, where people have plenty of choices when it comes to dining out.

Even after gardening season is over, the restaurant hopes to continue to make use of the produce it has grown. Agostini has plans to freeze some of the produce grown this summer and hopes to have a hydroponic system in place by the end of August, which will let it grow herbs throughout the winter.

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