A couple months ago Chef Chip Roman and his staff started building a garden behind Blackfish, his BYOB on Fayette Street. Last week radishes started peaking out of the ground.
Roman shared that the garden won’t provide everything needed for Blackfish’s menu, but it will supply a good portion. Roman is also cleaning the shells leftover from Blackfish’s oyster dishes and using them instead of stones in the walkways around the garden plots.
Being grown in the garden (there are three plots and several planters) are
- Lacinato Kale
- Radish
- White Radish
- D’avignon Radish
- Heirloom Beans
- Thyme
- Peppers (a variety)
- Basil
- Parsley
- Tomatoes
- And More
You can make a reservation at Blackfish online.