Restaurant Brings Hyperlocal Dining to the West Village

Restaurant Brings Hyperlocal Dining to the West Village

While a growing number of restaurants can boast that a portion of their ingredients are sourced locally (perhaps from a farmer’s market), Bell, Book & Candle is taking local to a new level. Based in the West Village, chef and owner John Mooney supports his 80-seat restaurant with a harvest of aeroponically-grown produce for 10 months of the year.

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