Chef John Mooney’s restaurant gets its name from General John Bidwell, an Army general in the 1800′s and founder of Chico, California. An avid farmer, he developed the Bidwell heirloom melon, a gold medal winning flour, and California’s first commercial raisin crop.
The Bidwell menu features Chef John Mooney’s signature dishes with Southern flair and flavor including: Gin & Tonic Salmon with Caramelized Cauliflower, Crispy Deviled Eggs with Homemade Ranch Dressing, Lobster Taco with Avocado Tomatillo Salsa, and Suckling Pig. Completing the menu is a confidently curated selection of regional wines, craft beers and classic cocktails. Much of the produce served at Bidwell comes from a crop of fruit and vegetables grown in aeroponic planters on the roof of Union Market; this is literally roof-to-table cuisine.
Mooney has traveled the world as a chef working at DC’s Red Sage and Raku; W Hotel New York’s flagship restaurant Heartbeat; as well as India’s first organic restaurant, PURE by Michel Nischan. He also brought aeroponic practices to his New York City West Village restaurant Bell, Book & Candle, where he was named a 2011 StarChefs.com Rising Star Sustainability Chef.