Paying homage to General John Bidwell, Chef John Mooney’s restaurant brings the past to life with his signature dishes. An avid farmer, Mooney developed the Bidwell heirloom melon, a gold medal-winning flour, and California’s first commercial raisin crop.
Indulge in Gin & Tonic Salmon, Crispy Deviled Eggs, Lobster Tacos, and Suckling Pig—all bursting with flavor. And that’s not all! The roof-to-table concept sources produce from aeroponic planters atop Union Market. Savor confidently curated regional wines, craft beers, and classic cocktails. With a culinary journey that spans the globe, Chef 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 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.