Chances are if you’ve
recently dined at Boca, Maribelle’s or Ruth’s Parkside Café, you were
also presented with a meal topped with intricate-looking microgreens
that came from Lower Price Hill’s Waterfields hydroponic farm.
"Dear 'concept' restaurant: It isn't the diner's responsibility to be in tune with your fad, unless you want to appeal to only the few who knew ahead of time that you have a 'niche.' When a customer is visibly uncomfortable with your concept, offer guidance. Or kiss that customer goodbye forever. Can you afford to do that? No, not really."