Dumpster Dive Salad, Dog Food, and Juice Pulp Cheeseburger with repurposed bread buns may not sound like dishes you'd expect to try at a fine dining restaurant, but they're exactly what you'll see on the menu at NYC's Blue Hill
until the end of the month. The award-winning eatery by chef and sustainable food proponent Dan Barber
will be operating as WastED,
a pop-up gastronomic experiment serving creations made with food scraps like produce peels and "yesterday's oatmeal", through March 31st. Barber called upon a bevy of celebrity chefs to help out in the kitchen, and he turned to Greenpoint-based architecture firm formlessfinder
to give the dining room a completely unique look using materials that speak to the pop-up's theme of waste reduction. Inhabitat had a chance to sit down with formlessfinder co-founder Garrett Ricciardi this week to learn more about what went into WastED's design, from tabletops grown from mushroom roots to "fabric" that was an agricultural aid in a past life. Read on for all of the details!