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Head Chef David Yusefz left his gig as Executive Chef at Baffo to join Radish, and his background in fine dining (as opposed to catering, where most chefs in this space started out), definitely shines through in his food. The menu changes daily, offering meals that display restaurant-quality creativity, like Ancho skirt steak with cherry tomatoes and pickled onions, wild-caught shrimp and grits with lemon and hot sauce, or “unfried” rice with scrambled eggs. While Radish is only available at dinner hours right now, food can be ordered on-demand and delivered hot in less than 20 minutes.

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