Radish & Rye calls its cooking farm inspired cuisine with Southern sensibilities, sourced through relationships with local and regional vendors. The kitchen's output includes dishes reviewers return to often: corn chowder, fried green tomatoes, pimento cheese, a pork chop, trout, fingerlings, and brussels sprouts, with a bourbon pecan pie and butter cake for dessert alongside small plates and salads.
The bar program is built around American brown spirits, with a collection of more than 175 bourbons, ryes, and American single malts on offer — a focal point of the restaurant as much as the kitchen itself.
The bar program is built around American brown spirits, with a collection of more than 175 bourbons, ryes, and American single malts on offer — a focal point of the restaurant as much as the kitchen itself.