The Fat Radish Restaurant - New York, NY | OpenTable
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The Fat Radish
The Fat Radish

The Fat Radish Details

  • Dining Style: Casual Elegant
  • Website: http://www.thefatradishnyc.com
  • Email: reservations@thefatradishnyc.com
  • Phone: (212) 300-4053
  • Hours of Operation: Café: Monday - Sunday: 8:00am - 5:00pm; Lunch: Monday - Friday: 12:00pm - 3:30pm; Brunch: Saturday - Sunday: 11:00am - 4:00pm; Dinner: Monday - Saturday: 5:30pm - 12:00am, Sunday: 5:30pm - 10:00pm
  • Payment Options: AMEX, MasterCard, Visa
  • Cuisine: British, Modern European
  • Executive Chef: Benjamin Towill
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Bar Dining, Beer, Cafe, Farm to Table, Full Bar, Personal wines welcome (corkage fee applies), Weekend Brunch, Wine
  • Private Party Contact: Caroline Sheahan (212) 300-4053
  • Special Events & Promotions: For special event inquiries, please contact reservations@thefatradishnyc.com.

Getting there

  • Cross Street: Canal
  • Public Transit: F at East Broadway JMZ at Essex-Delancey BD at Grand Street
  • Parking: No
A word from The Fat Radish
The Fat Radish is a new restaurant in the Lower East Side from the Silkstone team inspired by seasonal, modern British cooking with an emphasis on farm-table practices and local sourcing. Like Silkstone's Catering and Events, the restaurant provides honest, fresh and healthy food to a stylish and contemporary table. The team sources the finest seasonal and heritage produce from specialist local farms and has created a communal setting that, like their food, is vibrant, approachable, and made by caring hands.Continued
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The Fat Radish
4.1
189 $31 to $50 restaurant
Featured Reviews
  • "Took my grandmother for mothersday and he loved it..."
    Dined on 5/14/2013
  • "Loved everything about the restaurant - funky location, the table near the window (quiet - as opposed to very energetic ..."
    Dined on 5/2/2013
  • "the food was excellent, the service was prompt and attentive, and the place had a nice feel to it -- my only caveat woul..."
    Dined on 5/1/2013

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