After the plans for ORGANICA CREPE HOUSE fell through, the former liquor store is now in the hands of Emily Summers and chef Adam Horndeck, who will be opening ~RADISH~ by mid-February. The concept is a casual neighborhood eatery for breakfast and lunch, serving seasonal New American cuisine. Breakfast will include some classic American dishes, like eggs Benedict and pancakes, along with a croque-madame (featuring Marin Sun Farms ham), migas, and a Spanish-style tortilla. Oh yeah, and donuts with ice cream. Lunch will bring soups like spicy kale stew and potato leek, salads, and a variety of sandwiches, like turkey and cranberry, a catfish po’ boy, pork belly, and three vegetarian options. In the evening, there will be small plates, street food-inspired dishes, and craft beers (some local) and local wines on offer (along with some lunch dishes that will carry over). There will also be special Sunday dinners held once or twice a month. Chef Horndeck worked at Fido in Nashville for five years under chef John Stephenson; he also attended the CCA in San Francisco, and staged at various places including Ana Mandara, La Folie, and Weird Fish.
There will be 40 seats, with a curved horseshoe bar with room for 15, and banquette seating along the wall with two-tops, plus a communal table. The color scheme will be black, white, and maroon (radish inspired!), with curving shapes, and wood floors. Since it’s on a corner (just across the street from the Lexington Club), it should be a sunny spot. Hours will be 8am-10pm daily, and until 11pm on the weekend.
