The Short Or­der

Pasatiempo - - RESTAURANT REVIEW -

Tak­ing its name to heart, Radish & Rye — the new res­tau­rant at Ris­tra’s old ad­dress — aims to serve “farm-inspired cui­sine,” which means at­ten­tion to sea­son­al­ity and at least a few dishes that are veg­etable-cen­tric

(in­clud­ing, yes, radishes). The bar fo­cuses on rye, bour­bon, and other mem­bers of the Amer­i­can whiskey fam­ily. Rather than the youth­ful, for­ward-think­ing, un­fussy food you’d ex­pect from a place with a “hipster” name, what comes out of the kitchen more closely re­sem­bles the cui­sine served by other up­scale

es­tab­lish­ments in town. But some of it is in­trigu­ing and has po­ten­tial. Rec­om­mended:

Bour­bon Cider and Drag­on­fly cock­tails, ham hock cro­quettes, radic­chio salad, snap­pea-zuc­chini salad, back ribs, and pe­can pie.

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