If I told you that a very popular eatery from New York City was coming to Savannah, the image that might come to mind first would be that of a swanky bistro. The menu would be loaded with items you would struggle to pronounce and you’d need to set aside a car payment or so to enjoy an evening there.
If I told you that a popular eatery from New York City was coming to Savannah, you’d maybe wonder if a celebrity chef was involved. You’d wonder (I know I would) if it was maybe a high-octane chop house or pretentious gastropub with $32 burgers.
I can tell you that one thing I have shared so far is true. The rest is anything but.
The Fat Radish is set to become Savannah’s newest downtown restaurant. Yes, it is similar to The Fat Radish that you will find on Manhattan’s Lower East Side, but it is nothing like I have described above.
“We are community driven. We try to use only small production farms.” says Natalie Freihon, one of the partners in this new effort located at the corner of Congress Street and Martin Luther King, Junior Blvd. “It has worked very well for us in New York and we are excited about expanding into the South.”
The easiest point A to point B in a description here is “Farm to Table.” Which Natalie doesn’t wince at the use of the way a lot of other chefs and restaurant owners do now-a-days. A lot of people will tell you that term has run its course as a description. “It should be assumed.” she says.
A lot of chefs who are strong believers in using small production farms have grown increasingly frustrated by those that claim they locally source when in reality, they don’t. Instead, Natalie and her partners don’t believe in talking the talk. They’ve been walking the walk since day one and let their meals speak for themselves. The goal is to keep it simple. “You won’t find a list of farms on our restaurants.” she says.
They have a sister restaurant in Charleston already, Basic Kitchen. Which has been something of an introduction to Southern ingredients.
“In New York, almost every dish has five or less ingredients.” Natalie says. “So far we’ve had a lot of fun playing with ingredients here that you can’t get in New York.”
The menu up north looks like a lot of fun. A lot of vegetables, yes, but a good variety of proteins as well. Yes, you will find a Burger with Duck Fat Chips and a house pickle, but you will also find dishes like Grilled Asparagus, Pecorino Cream and Olive Oil.
“The Grilled Broccoli Rabe with Spigarello and Nduja Vinaigrette is amazing. We will have that on the menu here in Savannah as well.” Natalie tells me. Obviously, like any restaurant this speed, that menu could change pretty regularly.
As we said, you will find The Fat Radish on the corner of Congress and MLK, Jr. Blvd. That corner has served as many restaurants over the years, but this is different. The entire building has undergone a two year or so makeover. Upstairs? Roughly 14-15 apartment homes. The building was extended up with the addition of loft apartments on what used to be the roof. Some of the units will rent as short term vacation rentals. Built in clientele for The Fat Radish.
The restaurant is ground floor only. Floor to ceiling windows wrapping almost completely around the corner from end to end with views of the street. There will be a side entrance for their bar. And, yes of course, there will be valet parking.
For her part, Natalie and her family are all-in on Savannah. She is splitting her time right now as they ramp up to an opening here. The plan is to purchase a home Downtown Savannah in the not too distant future. The search has begun. “There are a lot of things I would love to do here.” she says. “So much about Savannah makes it desirable to move here.”
Quite obviously, she has spent a lot of time on the ground here already. She cites Atlantic’s Jason Restivo as a huge help and influence on them as they settle in to their new digs. “I’ve loved chatting with Jason. He’s so passionate. Not only about food but about becoming part of strong community of hospitality individuals.”
If you like to compare as a point of reference, The Fat Radish does figure to be more “Atlantic” than “Garibaldi’s.” All the way down to the way Natalie describes their approach.
“We are a neighborhood restaurant.” she says “We want everyone to feel like they can come by for a quick lunch or a larger meal on the weekend.”
The Fat Radish is now open. Eat It and Like It. We know you will.
See you on TV
Jesse
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1 thought on “The Fat Radish”
More the Atlantic than Garibaldi’s. Hmm. Not everyone thinks the Atlantic is all that, looks like a cafeteria to me, no warmth at all. And not everyone thinks a certain person is as great as he thinks, people couldn’t wait for him to leave Garibaldi’s. Good luck to the fat radish, if their prices are like their menu in NYC they won’t last a year here unfortunately.