Wednesday, April 13, 2011
47 Scott has done amazing things in its first year in business, drawing in crowds with its modern comfort food, adding the adjoined and very hip Scott and Co., expanding its patio areas and, most recently, getting a nice little nod from the Los Angeles Times.
And now the restaurant is kicking it up another notch with a new chef’s garden that is already putting more local food in the bellies of downtown diners.
Travis Reese, who co-owns the restaurant with Nicole Flowers, says heirloom greens and edible flowers from the garden are already being served, but the summer planting isn’t far off. That crop will yield okra, squash, cucumbers and a big assortment of herbs that will find their way into meals and cocktails alike.
“These local greens just have so much more flavor,” said Reese. “Chard and kale you buy at the store is bitter, and you have to make it palatable. These greens are so good that you can just take a raw leaf and chew on it, and it tastes good.”
Local foods are all the rage these days, but Reese says using his own produce also represents a move toward more financial security for the eatery.
“Dealing with our food vendors, it keeps coming up that prices are going to go up as gas prices continue to rise,” said Reese. “A lot of the time, we absorb those cost increases, so this is a way for us to control some of that.”
“Seeds don’t cost anything, and fertilizer is cheap," said Reese. "We’re actually trying to figure out how to get a piece of land so we can do it even bigger.”