After several years of renovating the old Tobacco Rhoda's building, Black Radish French bistro has opened in San Diego's North Park.
Black Radish is the product to Chef Itze Behar and architect John Welsh, who also own Tavern on Orange Avenue in Coronado. Over the past few years, the artistic duo have completely reimagined the longtime Tobacca Rhoda's space and built a bistro-style restaurant and bar. The new concept was conceived to bring the partners' love for New York City’s intimate fine-dining-meets-casual restaurant scene to San Diego's North Park community. The menu at Black Radish will be influenced by seasonal availability and include California-inspired dishes made with local ingredients and French techniques.
Highlights from the Black Radish dinner menu include citrus poached prawns with tomato jam and house chips, hamachi crudo with kumquat vinaigrette and Aleppo pepper, aged New York strip steak with red wine & bone marrow reductions complimented by Asian pear and pomme Paillasson, and lobster tortellini with sauce Americaine and fall vegetables. The full bar also serves several local beers on tap, a concise wine list, and a handful of cocktails. While Black Radish is currently only open during limited hours during its soft opening stage, the restaurant will eventually operate Wednesday through Saturday for dinner with Sunday serving brunch exclusively.
Black Radish is located at 2591 University Avenue in San Diego's North Park. For more information, visit blckrdsh.com and check out the launch menus below.
