How ‘Green’ It Is

The Green Orchid by Michael's on East

Similar to its namesake, one of Sarasota’s newest restaurants—The Green Orchid by Michael’s on East (MOE)—is wildly unique.

“Green orchids are some of the rarest in the world,” says Jennifer Rominiecki, president and CEO of Marie Selby Botanical Gardens, one of Sarasota’s local treasures.

The name of the gardens’ new full-service restaurant is meant to be a double entendre. First, it pays homage to the nonprofit’s world-renowned, scientifically documented collection of green orchids. Second, it draws attention to its rarest quality as the world’s first net positive energy restaurant and facility, generating more energy than it consumes.

“It felt like The Green Orchid exemplified what we are world famous for and, at the same time, played a tip of the hat to the fact that this was going to be the first net positive energy botanical garden complex in the world,” says Rominiecki.

The groundbreaking eco-forward restaurant also features a rooftop edible garden as part of the three-phase master plan for expanding the gardens’ downtown campus. The Green Orchid by MOE sincerely adds to Selby’s quest to become a cutting-edge green organization. In addition, it provides a desired amenity for the enjoyment of its many visitors and members.

“We always felt it was an opportunity to connect garden-to-plate dining to our mission of educating the public about the importance of plants to life as we know it,” says Rominiecki.

To plan, plant, maintain, and harvest the garden’s bounty, Selby chose Operation Eco Vets, a nonprofit that offers horticultural therapy for wounded veterans suffering from PTSD and other disabilities. Now, well into its first growing season, the garden is exploding with life.

“They are incredible, edible, gardeners,” says Rominiecki. “There are certain challenges to growing produce right near the Bay and on the rooftop with the direct sun that we get, and they made terrific plans.”

U.S. Navy veteran and Operation Eco Vets founder Camille Van Sant says the plans involved utilizing four-foot-deep, three-foot-wide containers to keep the soil cool. Her team also mitigated the poor local soil quality by creating an organic growing medium for the intensely planted beds. The rooftop garden is filled with biodiverse edibles, including herbs, fruits, and vegetables for use throughout The Green Orchid’s food and drink menus.

“Ultimately, the menus will always change to reflect the harvest, so fresh produce will always be part of the experience in the restaurant,” says Rominiecki, who adds that turning over the kitchen design and operation of The Green Orchid to the Michael’s on East team was a natural extension of the organizations’ existing partnership.

“It’s an amazing opportunity and so much fun for our team,” says Michael Klauber, co-owner of long-time Sarasota mainstay Michael’s on East Restaurant and Catering. “You know, we have the salad of the day, the special of the day and, of course, all the garnishes we get from these beautiful flowers to put on the plates,” Klauber says of having access to the garden’s bounty.

“We told Michael, ‘If it has to be harvested, we are harvesting to your kitchen,’” says Van Sant.

Jamil Piñeda, the executive chef at Michael’s on East, oversees The Green Orchid kitchen, designed by distinguished kitchen designer Jimi Yui. The restaurant uses only induction cooking methods, adding to its zealous sustainability. Solar panels on the roof of the Morgan-roth Family Living Energy Access Facility (LEAF) building provide the restaurant with all of its electricity.

“It’s fantastic,” says Klauber. “All the equipment—it’s all electric. There is no gas, no fire in the kitchen at all. And it works!”

Although the menu is intentionally limited, it’s chock-full of variety to satisfy any palate. The food is fresh and flavor-forward—from excellent soups and rooftop garden salads to lobster rolls, poke bowls and, the most popular item: a Reuben sandwich. Two salads on the menu can easily be made vegan, and there is a vegan dessert option. Klauber also has a dedicated vegan main course item in the works. The drink menu features specialty cocktails and mocktails that showcase items plucked fresh from the garden, craft beer, and a uniquely cu-rated wine list.

“We have an eclectic wine list with a lot of really great organic, biodynamic, or sustainable wines,” says Klauber, a wine professional who was delighted to find options that align with Selby Gardens and The Green Orchid by MOE’s sustainability standards. “A lot of the wineries are even using solar energy.”

The restaurant, open to Selby Gardens visitors and members only, seats up to 150 people and offers walk-up indoor and outdoor table service and a bar area. The outdoor deck is spacious, and the interior boasts a modern, clean look with reclaimed wood ceilings and various touches that align with the sustainability aspects of the gardens’ master project.

Of course, the real stars of the decor are green orchids, showcased in photographs taken by Selby volunteers over two decades. These exemplify true living art—vividly set against a black background and seemingly springing forth from the walls—bringing a visit to Selby Gardens full circle.

“It’s truly the best way to cap off your visit to the gardens,” boasts Rominiecki. “It’s like ending your visit with a punctuation mark. If you spend the morning touring the gardens and the exhibit, then end up at The Green Orchid for a lovely lunch—that typifies our mission. It’s just a beautiful experience all around.”

The Green Orchid by Michael’s on East is in the Morganroth Family Living Energy Access Facility (LEAF) building on Selby Gardens’ downtown campus at 1534 Mound St, Sarasota. It is open to Selby Gardens guests and members between 11 a.m. to 3 p.m. daily. The Selby Café, also run by Michael’s on East, will remain as a grab-and-go dining option. Seasonally, MOE opens its food truck onsite, as well.