A garden grows in the West Village...On the roof of a six floor walk-up. The garden is the only one like it in the country, an aeroponic oasis of vegetables. The vegetables grown on this rooftop are sourced for dishes of the great restaurant down below.

Bell, Book, and Candle, is a cool West Village joint, whose food evolves "around local, organic, sustainable, and overall responsible procurement."

You may start with the lobster tacos ($9), with tomatillo and avocado salsa. A delightful starter, with a splendid tang from that salsa.

Or maybe the crispy fried oysters ($9), with green chile buttermilk dressing, will tickle your taste buds. My buds were surely happy.

The Drunken bean dip ($8), with Cypress goat cheese and marinated tomatoes, is definitely a fine dip. Perfect to accompany a cocktail at the bar. I think it would benefit from a little kick though, some jalapeño perhaps.

To my surprise, my favorite dish of the night, a truly memorable dish, was a salad. A wedge salad with an amazing buttermilk ranch dressing, and small bits of bacon. The lettuce and tomatoes, coming from the roof, were obviously fresh as can be. The dressing was delicious. This salad blew my mind.

The "Gin and Tonic" wild salmon ($28), served with carmelized cauliflower, and a lime emulsion, is a lovely, perfectly cooked piece of fish.

There is plenty to love at Bell, Book, and Candle. Veggies this fresh can't be bad, in fact, they are great. So take a trip to West 10th Street, in the West Village of New York City, sit back, grab a drink, (no need to walk up 6 flights,) just relax, and let the garden come to you. It'll be a magical experience.

Bell, Book, and Candle
141 West 10th St. (bet. 6th and 7th)
New York, NY 10014
212-414-2355