About Bell Book & Candle

The first rooftop-to-table restaurant in the United States, Bell Book & Candle grows fresh ingredients — such as tomatoes, greens, and herbs — for seasonal dishes just six flights of stairs above where patrons dine.

After experiencing great success with his restaurant farm, chef John Mooney started another, Bidwell in Washington, D.C. 

Started: 2010
Towers: 65
Space: 2,500 sq. ft.
Visit the farm's website »