- Ipe (ironwood) paneling outside never needs to be re-painted or cleaned.
- Cushioned booths will line the walls upon completion.
- Putting in the eco-friendly duraplam flooring last week
- A programmable do-it-all Combi oven will make much of the menu possible.
- Close up on Duraplam flooring, made from reclaimed palm trees
It's looking more like April 18th will be opening day at Radish, the new "French-inspired new American" all day, seasonal restaurant from chef Adam Hornbeck and Emily Summers. The pair recently gave Eater operatives an interior tour and filled us in on lingering details and the joint's eco bent. They'll be making all bagels, baguettes, foccacia, English muffins and even condiments in house. Coffee will also be roasted on the premises. Some of the menu items Hornbeck called out are a French toast with candied orange zest and caramel, croques, a grass-fed burger, veggie options and a gluten-free French toast on the way soon after opening. Dinner sounds a bit more scaled down with street-food-inspired items and bar snacks like crispy kale chips. They'll be putting the beer and wine license to use with 10 local beers on tap, 10 to 15 bottled options and seasonal champagne and soju cocktials including mimosas and bloody Marys.
And now, a brief run-down on the interior: besides the horseshoe-shaped bar we mentioned, a communal table will seat 35 and all materials used will be eco-friendly. See the gallery for more detail. And know that some sidewalk seating is in the works as well.
Hornbeck comes to the project after a couple of years working at Duboce Park Cafe and catering with Daniel Ripley and Pamela Keith. Before that, he worked at Fido in Nashville where chef John Stephenson encouraged him to move to San Francisco to further his skills. At Radish, Hornbeck has enlisted as his sous chef, Steven Smeets formerly of Bix and Spruce. Once this puppy opens, hours shall be 8 a.m. to 10 p.m. daily and until 11 p.m. on Friday and Saturday.
· All Previous Radish Coverage [~ ESF ~]