Greenhouse dining: Vegetables are the stars in new hotel restaurant

Commissary is on the rooftop terrace, and unlike the Pot, Pot Café and Pot Lobby Bar, which all have a distinctly Korean food focus with unctuous dishes and decadent cocktails, Commissary takes a more health-conscious approach.

Roy Choi – the chef who masterminded all of The Line’s restaurants – wanted to focus on vegetables for the rooftop restaurant. As a result, vegetables are the star ingredients in most dishes. While the menu includes meat, it is not the main focus – a sensible approach for the increasing number of consumers who are adopting a Flexitarian lifestyle.

The interiors of the restaurant reflect this ethos, with glass walls and ceilings and plenty of greenery to create a greenhouse setting. Even the mineral water is served through a garden hose and many of the plants produce the ingredients that end up on diners’ plates.

For more on urban settings going green, read our Greentopias microtrend and see a similar aesthetic at the 25hours Hotel Bikini Berlin.