Turning over a New Leaf

Crain’s New York Business
Turning over a New Leaf
Uptown restaurant builds a permanent herb garden
Published: July 11, 2010 – 5:59 am

Scott Campbell, executive chef of New Leaf Restaurant & Bar in Fort Tryon Park, is focusing more on the herbs he uses in his new American dishes.

And no wonder: All he has to do is walk outside the stone cottage-style eatery–part of Bette Midler‘s New York Restoration Project, which supports the city’s parks–and snip his own rosemary, thyme, chives, sage, basil and oregano.

Last year, the restaurant grew herbs in large planters on wheels. Campbell decided to make the garden permanent this spring, clearing bushes surrounding its outdoor patio and planting the first seeds. Now in harvest mode, the chef is using lavender in a shortcake and homegrown basil in his pesto. On July 4, he used eight different herbs to encrust prime rib. “Our guests who are sitting outside are inspired when they see someone from the kitchen come out to get the herbs,” he says.

Editor of New York, New York items: Valerie Block
Contributors: Lisa Fickenscher, Matthew Flamm, Adrianne Pasquarelli, Hilary Potkewitz

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