Chef John Mooney and partner Mick O'Sullivan, believe in responsible sourcing. They wanted to take the farm-to-table restaurant a step further and in the process created a restaurant where the herbs, fruits and veggies are grown super locally-on the roof! The restaurant's location in a residential building without an elevator, initially presented a constraint. The problem was solved using an old fashioned pulley-system. The crops are lowered from the roof using a pulley to bring the bounty down to the ground floor. The pulley system is a carbon-neutral solution that is far less physically taxing than hauling produce down six flights of stairs.