This past weekend, Fat Radish, a British restaurant featuring (what else!) farm fresh ingredients made its “soft debut” at 17 Orchard Street.  For now, they seem to be keeping a low profile: no mention of the opening on their blog, Facebook page ot Twitter.
Fat Radish is run by Ben Towill (Kingswood) and Phil Winser, the team behind the Silkstone catering company (also at 17 Orchard). You may have spotted them during the summer at the Hester Street Fair whipping up some seriously tasty omelets (we consumed our share).
A sampling from Sunday night’s menu: blue cheese pork pie ($7), warm smoked bacon/potato/green bean salad ($13), cured lemon sole/pumpkin seed pesto/dandelion ($14), mako shark vindaloo/wild rice/spicy bean chutney ($21), braised venison/prunes/parsnip dumplings ($21).
We have a call into the restaurant to get more details, including hours of operation and whether a grand opening is planned.
