17/12/2025
This week's restaurant roundup has some real stunners!
Edible flowers are officially out of season and each dish showcases our microgreens - grown indoors and year-round.
1. Chef highlights our red veined sorrel, marigold frills, and pea shoot on his charred short rib taco.
2. Our micro broccoli is on display at . This dish pays homage to the history of its farming and its impact on human civilization!
3. of is using our micro confetti cilantro on a comforting dish of carne y papas.
4. Our rainbow microgreen mix is being featured at all 4 locations on their "chicken Teri D".
5. .chef is finishing the lamb shank vindaloo .westloop with our red veined sorrel.