It has become fairly commonplace for independent restaurants, and even hotels, to start rooftop gardens to provide local, seasonal flavors. But in Myrtle Beach, S.C., a chain restaurant is joining the trend. Mike Marques, executive chef of the local Ruth’s Chris Steak House has been growing basil, thyme and mint in bus tubs on his roof since the spring of 2009. “We tried tomatoes for one year, and I got enough for about two weeks in the restaurant, but with these herbs I ...
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