The only tomatoes you’ll eat at Dinette are the ones Sonja Finn’s father, Seth, grows overhead. It is part of Dinette’s commitment to serving the best ingredients possible. From the restaurant’s beginning Seth saw the potential of unobstructed sunlight on Dinette’s roof. With a budget of $600 Seth utilized five-gallon food grade buckets to build Dinette’s container gardening system. In addition to tomatoes, Seth grows arugula, shishito peppers, cucumbers, herbs and figs in the garden. Since Dinette’s opening, Sonja has twice been a semi-finalist for the James Beard Foundation’s “Rising Star Chef of the Year” (2009 and 2010) and a regional nominee for Food and Wine’s “Peoples’ Best New Chef” (2011 and 2012). Located at 5996 Penn Circle South. The pizza is amazing! Video>
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