I discovered Silkstone Catering and Events, the creative team behind the Fat Radish restaurant, when I attended an event at the offices of HSN this fall. FEED Projects co-founder Lauren Bush and HSN CEO Mindy Grossman were collaborating with UNICEF to launch the FEED Trick-or-Treat Bag. I happened to notice how yummy and unusual the hors d’oeuvres were while at the event,so I asked one of the servers for a card.
Being a fan of everything organic, I called to get some info on the food and heard that Silkstone Catering had just opened a restaurant called “The Fat Radish.” (I thought the name was quite interesting—and the restaurant does serve fresh radishes with an olive oil tapenade at each table.) I learned about Silkstone’s unique concept and that it happens to be the caterer of choice to several celebrities and the NYC fashion scene. It was time to check it out . . .
So, my husband and I headed downtown with some good friends to try the Fat Radish. I was told that the restaurant’s interior was inspired by London’s original Covent Garden marketplace. The Fat Radish definitely has a down-to-earth, minimalist feel that combines the original, historic, Chinatown details with a welcoming, communal environment. We all loved the distressed farmhouse tables.The crowd was young and hip without being pretentious—a really good vibe. The menu is eclectic and well-executed. Dishes to try include the beet crumble with aged cheddar and oats, the cured lemon sole with pumpkin seed and dandelion, and our favorite—the honey-glazed duck with kombucha squash and wheat berries.The dark-chocolate and beetroot cake and caramelized banana and cream desserts were amazing, too!
What makes the food special at the Fat Radish is that it offers modern British cooking with an emphasis on farm-to-table practices and local sourcing. (In fact, there is nothing else like it in NYC.) The talented duo of Brits Ben Towill and Phil Winser are the creative team behind this unique eatery, and source the finest seasonal produce from specialist local farms to create healthy, delicious dishes.
The Fat Radish wine list was created by Erin Fitzpatrick. Many of the wines are bio-dynamic and are produced in family vineyards that use sound farming and vinification practices. Erin also serves as a sommelier at Manhattan’s famed Waverly Inn.
The cocktail menu is also of interest and is curated by David Clelland, one of Britain’s leading mixologists and head bartender from Apotheke. Clelland has created fresh cocktails for The Fat Radish that reflects the fruits, herbs, and spices in season. —Melissa Meyers
The Fat Radish
17 Orchard Street (between Hester and Canal)