Bell Book & Candle

Billed as a rooftop-to-table restaurant, this rustic West Village eatery takes local to a whole new level—about six floors up, to be precise. Onion chives, Turkish purple eggplants, watermelon, and a rotating selection of 70 varieties of herbs, vegetables and fruits grow in 60 hydroponic towers in the garden. The produce is lowered into the restaurant—outfitted in reclaimed wood, denim-blue booths and hanging edison-style lights—via a pulley system, and used in dishes like grilled sausage with house-grown pickles and a frisée and fennel salad with warm pork belly and apples.