Fresh-picked fare, from restaurants’ rooftops

Farm-to-table dining doesn’t have to happen on a farm, said Andrew Knowlton in Bon Appétit. City chefs, too, are now getting into the “extreme locavore” trend, turning their rooftops into plush gardens that yield “everything from herbs and chilies to tomatoes and beans.” Here are a few restaurants on the cutting edge.

Pura Vida

Atlanta

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To former Top Chef contestant Hector Santiago, “all peppers are not created equal.” He prizes those from his native Latin America, and grows several varieties on the roof of his small-plates restaurant—including an “aji macho” that adds heat to tilapia ceviche. 656 N. Highland Ave., (404) 870-9797

Uncommon Ground

Chicago

“Chicago is the epicenter of the urban gardening movement,” and the team behind this restaurant’s 650-square-foot, super-green rooftop grows organically certified “beets, okra, shallots, beans, and more.” 1401 W. Devon Ave., (773) 465-9801

Pyramid Restaurant & Bar

Dallas

At more than 3,000 square feet, and including 1,800-plus plants, the rooftop garden of chef jW Foster can seem more like a “personal farmers’ market,” where his staff grows watermelon, pumpkins, heirloom tomatoes, and figs that would make “even the most farm-connected chef jealous.” 1717 N. Akard St., (214) 720-5249