“It all starts with the land” –Bern Laxer

Our current farmer, Berk Gumus, continues Bern Laxer’s tradition by tending to the over two-acre farm in Town ‘n’ Country. Recycled scraps, including vegetable peelings, ash and coffee grounds from our restaurants, are delivered to the farm daily and added to the compost heap to enrich the soil, where more than 10,000 seedlings are planted yearly. Weekly, our chefs receive 400 bunches of kale, collard greens and broccoli rabe, which reflect on our menu as “Bern’s greens.” Other varieties often grown are cauliflower, cabbage, broccoli, eggplant, and our delicate micro-greens. Our herb garden was redesigned in Summer of 2019 and approximately 16 herbs are being planted in Fall 2019.