By Terry Trucco
The answer is on your plate or in your glass if you order an arugula salad or a muddled-mint mojito at LCL, the hotel restaurant and bar.
Last summer the Westin Grand Central turned its rooftop into a modest organic Eden suspended 41 stories in the air. And this year the fleet of 11 dirt-filled planters and four fat barrels are back in business, bearing fruit – and vegetables and herbs – destined for hotel guests once again. (more…)