Native/adapted plant species were used throughout the site, resulting in a landscape that did not require supplemental irrigation after an initial one-year establishment period. The non-irrigated living roof, planted with drought-resistant native/adapted plant species, serves to filter storm water, insulate the building, and decrease the urban heat-island effect. When the plant species initially planted on the roof did not respond well to the site’s conditions, the Owner replanted the living roof with alternate species selected to work with the three microclimates that have been found on this long roof area: the front third of the living roof that faces the street needed to withstand larger amounts of wind and sun; the second third within the central core receives sun and no wind; and the last third at the back of the building is more shaded. With this adjustment for the actual conditions, the living roof is now thriving.
At the ground level courtyard, organic herbs are grown in raised planter beds for use in the restaurant’s artisanal food and drinks. This garden support the restaurant’s needs while also reconnecting the city dweller to earth and agriculture.