Now in its second year, Homestead, the rooftop restaurant and farm, is changing from a seasonal destination to year-round dining option, according to a release. Chef Chris Curren, who relies heavily on the crops they grow on the roof, will use canned and pickled goods, as well as foraged goods from warm-weather states, to keep the sustainable theme going in their first winter season.
Reminiscent of a farm-to-table ski lodge, the rooftop patio will turn into an after-dinner space with free hot cocktails, a fireplace and blankets in the winter. The indoor area (60 seats) will be the only place to dine when the freezing temperatures arrive. Other changes will include a guest chef series and a dessert tasting menu down the line.
Homestead opened for the first time last July and closed for the season on October 13. Curren and beverage director Ben Schiller came on board in April.
· All Homestead Coverage [-ECHI-]
· Homestead [Official Site]