Did you know that radishes are always in season, somewhere in the world? This was a little known fact we learned on Monday night before sitting down with the ladies of Radish in their new tasting room and office in Williamsburg. The ladies of Brooklyn Betrothed and I were treated to a fantastic feast.
We started with a “super-savory” salad of mixed baby lettuce dressed with mint vinaigrette, a soft boiled egg and delicious crispy hen of the woods mushrooms. The Bordeaux-braised short ribs were roasted at a low temperature for five and half hours. They rested on a delicious bed of butternut-infused polenta puree. Roasted carrots and parsnips accompanied this course that the talented chef compared to “pot roast.” Our meal was finished with a coconut milk and cardamom-infused panna cotta topped with graham dusting and served with a fresh blackberry puree with a touch of ginger and hint of cinnamon.
It was a delicious evening and we all enjoyed getting to know owners Laura DeRemer and Amy Marks a bit better. We were also delighted to tour their brand new event space. The room can accommodate seated dinners for up to 75 guests and will really be a blank slate for couples who are looking to create something uniquely theirs.
Congratulations to Radish on the success of their growing catering company and the venue that is in the works. If you can’t wait and want to sample their culinary creations today, you can visit their prepared food shop at 158 Bedford Avenue in Williamsburg. Bon appétit!xo, Tammy