Back in August, when we were shooting a Cocktail Challenge with Carnivale bartender Luis Rodriguez, executive chef David Dworshak invited us back for a tour of his “baby,” the rooftop garden he started about five years ago. Like many local chefs—including his old boss Mark Mendez—Dworshak favors locally grown ingredients, and tries to use them whenever possible despite the restaurant’s imposing scale (it seats 800), drying, freezing, and otherwise preserving them. As an escape from a dreary day, here’s a slide show of his garden: