The food at Radish & Rye is distinctly Southern — not in a “deep-fried heart attack” way but in a “fresh from grandma’s farm” way. Fried green tomatoes, grilled cauliflower, lovage, rapini, etc., explode out of almost every dish. The emphasis is on farm-fresh produce (90 percent of which is from the Santa Fe Farmers Market) and a refreshingly eclectic selection of meats, many of which are smoked outside on the porch. The menu is definitely geared toward the old-fashioned carnivore, featuring grilled pork chops served with smoked pork belly, polenta and earthy morel mushrooms, back ribs with Carolina glaze, duck rillettes (a kind of paté), a seared lamb rib served with flageolet beans and roasted root vegetables, and a rabbit ragu with spaetzle and, poetically enough, baby carrots.
Read more: http://www.santafenewmexican.com/life/taste/radish-rye-features-farm-inspired-fare-and-plenty-of-bourbon
By way of a serendipitous chain of events, three veterans of the Santa Fe restaurant scene, Camille Bremer, Dru Ruebush and Quinn Stephenson, have come together to create their own restaurant: Radish & Rye. I meet with them the morning after opening night at their location in Santa Fe, the charming Craftsman bungalow formerly occupied by Ristra, and ask how it went. Camille’s face lights up. “The energy,” she says, “was fantastic.” They had a full house.
Story by Gordon Bunker, Photos by Gabriella Marks - for Local Flavors