Pyramid Herb Garden

While the concept of the fresh-market approach for restaurants is often talked about, for Chef jW Foster, the commitment is being truly lived with his sourcing of local/regional products, the largest hotel/restaurant herb and vegetable garden in the area, and the myriad of house made menu items for Pyramid Restaurant & Bar.

Chef Foster's first major undertaking at Fairmont Dallas was the planning and implementation of a 3,000 square foot herb and vegetable garden on the hotel's Terrace level. The garden provides vegetables and herbs for the new Pyramid menu. Chef Foster planted more than 1,800 plants which now yield a bounty including fruits, Heirloom Tomatoes and a wide variety of peppers. Herbs planted include Eucalyptus; Tuscan Rosemary; Lemon Thyme; Wooly Thyme; Greek, Italian and Mexican Oregano; Basil; Parsley; Lavender and a wide variety of mints.