EDENS, the company that manages Union Market recently announced an exciting new restaurant for the market space. John Mooney, the chef of the future restaurant, is a big proponent of sustainable cooking . For example, he bases his menus largely around the produce grown on a rooftop garden above his current restaurant, New York City’s Bell, Book and Candle. Chef Mooney plans to have a rooftop garden at Union Market as well, and most menu items will be purchased directly from other Union Market vendors. The menu for the Union Market restaurant will be contemporary American, with seasonal changes. The image above is of the bar at his New York restaurant, we will let you know when we have more info about the Union Market space.