Rockwell Group-designed restaurant Chefs Club in New York City’s Nolita lets diners enjoy the visionary cuisine of top chefs from around the world when these chefs are “in residence.”
Michelin starred Jeremiah Langhorne of The Dabney in Washington DC used difficult-to-source herbs such as bronze fennel and red-veined sorrel during his residency, while Abe Conlon of Fat Rice in Chicago, recipient of the Beard Award for Best Chef, prefers unique aromatics such as fenugreek and lemon balm.
Located in Grand Central Terminal, The Great Northern Food Hall is the US flagship of culinary entrepreneur Claus Meyer; the co-founder of Noma in Copenhagen, a four-time World's Best Restaurant.
The Great Northern Food Hall uses a wide variety of Farmshelf herbs in every kiosk, in addition to their fine dining restaurant Agern. Spot our nasturtium on their open-faced sandwiches, basil on their Nordic flatbreads, upland cress in their grain bowls and sandwiches and fresh sorrel in their seasonal ice cream.
*Installation temporarily closed for food hall construction
"Farmshelf is going to change the way restaurants work. In terms of efficiency and cost, it astronomically decreases waste because we are just using what we need. It's always going to be the fresher product and the best ingredients!"
— Sara Abbas, General Manager at Great Northern Food Hall
Located in the heart of Harlem, Red Rooster serves comfort food celebrating the roots of American cuisine and the diverse culinary traditions of the neighborhood. Marcus Samuelsson is the acclaimed chef behind Red Rooster Harlem and has won multiple James Beard Awards.
Red Rooster loves our spicy wasabi arugula and nasturtium to add a “kick” to their dishes, which features a modern combination of soul food and world flavors. Our marigold and mint is used heavily in their specialty cocktails. Look for our “farmshelf greens” called out on their menu!
4 Times Square
The newly renovated, state-of-the-art cafeteria at 4 Times Square, managed by The Durst Organization, will serve more than 2,000 people a day in one of the busiest office buildings in Manhattan.
The chefs at 4TS engineer their seasonal menu based on what they are growing in their Farmshelf. Customer favorites include their pea shoot salad and grain bowl with amethyst basil.
"Farmshelf enables us to grow leafy greens and herbs in the middle of Times Square. The units provide meaningful yield and enable us to serve local, farmers-market quality greens year-round. Customers are intrigued by and often drawn into the food hall by Farmshelf. Since we only harvest what we need, when we need it, there is virtually no food waste."
— Jonas Anderson, general manager at 4 Times Square cafeteria
Tender Greens is a chef-led kitchen serving seasonal and responsibly-sourced food to improve the way people eat every day. Their chef's specials are guided by seasonal flavors and locally grown produce. Exotic Farmshelf herbs and greens are both ingredients and inspiration.
"Farmshelf has made our vision of growing ingredients in the middle of Manhattan a reality. Growing in the center of our restaurant invites our chefs and guest to form a more intimate relationship with the food on their plate."
— Erik Oberholtzer, founder and executive chairman of Tender Greens
Located in Greenpoint, Brooklyn, Norman is a seasonally-driven restaurant, cafe, in-house bakery and bar, set within the creative and expansive warehouse space of A/D/O. Norman offers all-day dining to the Brooklyn community.
Leading the talented culinary team, Chef Stephan Ilnyckyj helms the kitchen serving a menu of wholesome and shareable plates. Chef elevates fresh and simple ingredients while showcasing the best of the season, based on sustainable relationships with local suppliers and farmers.
"Farmshelf gives us a connection to the outside, to living plants, and to life itself. This is a joy. A dream kitchen is one that feels alive and connects its cooks to the outside world. Farmshelf helps to provide this."
— Stephan Ilnyckyj, executive chef at Norman