“Only two things that money can’t buy
That’s true love and homegrown tomatoes”
The only fresh tomatoes you’ll eat at Dinette are the ones Sonja’s father, Seth, grows overhead. It is part of Dinette’s commitment to serving the best ingredients possible.
From the restaurant’s beginning Seth saw the potential of unobstructed sunlight on Dinette’s roof. The idea finally came to fruition in May of 2010. With a budget of $600 Seth utilized five-gallon food grade buckets to build Dinette’s container gardening system. In addition to tomatoes, Seth grows arugula, shishito peppers, cucumbers, herbs and figs in the garden.
Read Seth’s garden notes to stay up-to-date on his latest gardening techniques and happenings in Dinette’s garden.