This thesis proposes a destination restaurant, near Tatamagouche, Nova Scotia, Canada, that serves as an informative showcase of common food plants grown indoors, and allows visitors to experience the food cycle of growing, processing, cooking, eating, and composting, from soil to table. Throughout the building, the line between architecture and agriculture is blurred, as program areas incorporate food plants. The environmentally-conscious design, built primarily of re-used wood and locally sourced sandstone, inspires visitors to start growing food at home by being a living example of a variety of growing methods, most of which could be adopted at home on a smaller scale.