Chef John Mooney has traveled the world as a chef, honing his craft around a variety of cultures and cuisines. In 2008, at Highland Manor in Florida, he began aeroponic gardening. These practices were ultimately brought to the ultra-seasonal menu (and the rooftop) of his New York City West Village restaurant Bell, Book & Candle, where Mooney is currently Chef/Partner. Bidwell will be an embodiment of his commitment to serving delicious, creative, naturally sourced American food.
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.
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.
The food program at Bidwell revolves around local, organic, sustainable and overall responsible procurement. The menu cycles are seasonal and heavily influenced on production from the aeroponic roof-top tower garden.
Finding inspiration in the regions of America and focusing on the contemporary aspect and eclecticism of the melting pot, Bidwell’s food strives for an element of originality and individualism.
A year-round indoor market featuring 40 local artisans opened September 8, 2012. Union Market is again the culinary epicenter of the Capitol City. Surrounding the market will be a vibrant mix of retail, restaurants, hotel, entertainment, incubator space for new food concepts as well as retail and wholesale space.
Sage, Chive, Chervil, Cilantro, Dill, Genovese Basil, Opal Basil, Italian and Flat Leaf Parsley, Spearmint, Rosemary, 4 varieties of Nasturtium, Cheddar Cauliflower, Purple Tomatillo, Tomatillo, Japanese and Kermit Eggplant, 2 varieties of Arugula, 4 varieties of Cherry Tomato, Great White Tomato, Bibb Lettuce, Red Oak Leaf, Red Romaine, Green Romaine, Lola Rosa, Frisee, Green Crisp, Poblano Pepper, and Fennel.
Lunch 11:30 – 4:30 Tue – Fri
Dinner 5:00 – 10:00 Tue, Wed, Thurs & Sun
Dinner 5:00 – 11:00 Fri & Sat
Breakfast 9:30 – 10:30 Sat & Sun
Brunch 10:30 – 4:00 Sat & Sun
Happy Hour 4:00 – 7:00 Tue–Fri