At Noble Rot Wine Bar, with its own 3,000-foot rooftop organic garden, the house-grown produce could not be fresher. In addition to what is on the plate, patrons can relish the interplay

Aaron Adams’ plant-based “beneficial bacteria emporium” known as Fermenter is now open with three offerings of dine-in, takeout delicatessen, and sandwich spot for lunch, dinner, and Sunday brunch for take-out