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1309 5th St NE,
Washington, DC 20002

We’ve heard farm to table a few times (too many), but never “roof-to-table,” which is exactly how chef John Mooney describes his new restaurant. With more than 70 aeroponic planters on the roof of Union Market, the recently redeveloped indoor food market where Bidwell is located, Mooney returns to DC to showcase the fruit and vegetables grown upstairs. The 120-seat restaurant is named for General John Bidwell, a general in the U.S. Army in the late 1800s and a presidential candidate known more for his California farming, and aptly so for a chef whose mantra has always been “responsibly sourced.” His menu will feature signature dishes with southern flair, like Crispy Deviled Eggs with Homemade Ranch Dressing; Herb Roasted Half Chicken; and Lobster Taco with Avocado Tomatillo Salsa. Mooney, who worked at Red Sage and Raku in DC years ago, will remain chef/partner at his Bell, Book & Candle restaurant in New York City, where his ultra seasonal menu also takes advantage of rooftop aeroponic gardening.