What do you do with an open rooftop deck with an adjacent dining room? If you're Greg Mohr and Scott Weiner, who own the Fifty/50, Roots Handmade Pizza and the West Town outpost of Bleeding Heart Bakery, you turn it into a seasonal rooftop farm. And restaurant. And name it Homestead.
This hyper farm-to-table spot, above the other restaurants with the entrance through Roots, will source many seasonal ingredients from the rooftop. Chef John Wayne Formica (Sunda, C-House) will craft a menu featuring 15 shareable plates and three desserts with ingredients sourced on the roof and will pull from his Italian-Lebanese roots.
The team tapped mixologist Revae Schneider of Femme du Coupe to create a drink program featuring eight cocktails that incorporate ingredients from the roof garden.
The rooftop will seat about 85 people with the tables all offering views of the 1,000 square-foot, L-shaped rooftop farm. Inside, the space featuring birch walls, hanging terrariums and a plant wall, will seat an additional 40 at handcrafted tables and another 10 at the bar.
Due to the nature of the concept, you'd better go sooner than later. Homestead, which shoots to open mid-July, will only operate through the middle of October and then will close until the spring. Talk about farm fresh.
· All Roots Handmade Pizza Coverage on Eater Chicago