“On a recent visit with Johnson, I got to see how he’s capturing water from rooftop air conditioning units to water his herb garden. Through capillary action the crates of herbs and vegetables take up the water as needed. Only rarely has he had to supplement the self-watering with additional H20. Johnson’s eyes light up when he speaks of the potential to recapture water that would otherwise be wasted. “This is one small building, imagine how much water could be captured from any one of these surrounding us?” One unit alone on his roof produces 15 gallons of water per day, it’s clean water, simply condensation from the air conditioning systems.”

Mixed Berry Shortcakes on how2heros!
Rendezvous chef/owner Steve Johnson won us over with these individual shortcakes. Topped with cream and sugar just before baking, these little wonders come out golden brown with an incredibly flaky texture and crispy top. Fresh berries gently tossed with sugar create their own delicious syrup. And Steve gives a shout-out to [...]

Why You Should Rendezvous at the Market
by Tess | Thursday, June 17th, 2010 @ how2heros ! Eat. Cook. Be Merry.

With the how2heroes table positioned close to bundles of farm-fresh strawberries at the Cambridge Center Farmers’ Market, one could say we’ve had strawberries heavy on our mind. Vibrant in taste and color, we needed a true hero to [...]

Up on Steve’s roof -
From the Blog “Food for Thought”
Written by Heather Atwood on July 2nd, 2010

Steve Johnson is the chef and owner at Rendezvous, the bistro-style restaurant in Central Square, Cambridge I’ve written about in The Gloucester Times.  (Steve came to my house last winter to make a video – toasted orrechiete with pork [...]

Steve joins Heather Atwood, Food Columnist at the Gloucester Daily Times, to show you how to prepare his near perfect pork and veal meatballs. His culinary influences are mainly from the Mediterranean areas of Southern France and Italy as well as North Africa.

This Wednesday, the Cambridge based film group – Food24fps, is featuring the short and classic film: Garlic Is As Good As Ten Mothers. The documentary film, directed by Les Blank, will be introduced by Steve Johnson.

Here’s one restaurant that takes that local thing seriously. A onetime Burger King run by former Blue Room chef Steve Johnson, Rendezvous buys its ingredients locally—and even grows its own herbs in a garden on the roof. The style of the food is western Mediterranean with a French flair, meaning lots of lamb and fish [...]

American chef Steve Johnson knows what he’s doing. A rendezvous in Central Square is a rendezvous with well-being.
by Sally Steinberg

What’s in a name? When it comes to the restaurant Rendezvous in Central Square, a lot. There’s location, the crossroads thing. There’s social resonance, the people thing. There’s the history of Steve Johnson, chef/owner and self-described [...]

The Rendezvous’ Steve Johnson explains that he first decided to offer his three-course $38 Sunday prix fixe “as a marketing thing, a way to let people know that …