Mandolin Aegean Bistro played a large role in the early years of Little River Cooperatives development as a farm and gardening company. When Little River Coop was a small farm and owners Tiffany and Muriel had to work other jobs as they grew the business, Mandolin was their largest produce client, and Tiffany worked there as a server. Little River was hired to revamp the restaurants iconic outdoor dining courtyards plantscaping in 2017. The new landscaping was inspired by nature found in the Greek Isles and Coastal Turkey but with a tropical Miami twist. Aegean Blue feta tins and windowsill planters were added to the space and planted with succulents, citrus and flowering plants, orchids hung in the large specimen tree that shades diners in the center of the space, and a specimen seagrape was planted by the entrance. After this transformation Mandolin entrusted the building of their Aegean kitchen garden to Little River Coops blossoming team of gardeners. Inspired by the garden found at owner Anastasia Koutsioukis’ grandmothers home, the garden consisted of raised beds growing in-ground crops, much like you would find at a large farm. The growing beds were fortified by chunks of local oolite rock which served as a way to both hold soil in place and beautify the space. Crops were chosen based on the restaurants menu and focused on Greek and Turkish ingredients like dandelion greens, Greek oregano, Turkish Corbaci peppers, pungent arugula, sage for tea and bitter greens like Rhodos frisee and Eros escarole. The chefs garden at Mandolin lasted 4 seasons and was allowed to return to its prior use as a social space for staff after its final planting.