G&F Travel New Mexico: Radish & Rye Santa Fe Cocktail

Famished after our Southwestern adventures, we made our way to Santa Fe’s newest hot spot Radish & Rye. This farm-to-table establishment prides itself on its love for the community by offering fresh food through local farmers and ranchers—and, lest we forget, Radish & Rye touts a killer spirits menu. 

We knew we couldn’t leave Radish & Rye without a little something to take home with us. We stirred up a 505 Manhattan: a sturdy cocktail with one of their 75 bourbon and whiskey choices on hand. The classic cocktail is said to pair perfectly with R&R’s Grilled Pork Chops with Smoked Pork Belly, Polenta and Porcini. Is your mouth watering, yet?

http://glossedandfound.com/2016/01/new-mexico-travel/

Pairing Whiskey with Food: A Primer

With the rise of high-end bourbons and whiskeys, craft beer and wine may have some new competition when it comes to being paired with food. Having all the flavor complexities of its lower ABV cousins, bourbon and whiskey are no longer sitting on the sidelines as digestifs. Whiskey bars with food concepts — like Radish and Rye in Santa Fe and Noorman's Kil in Brooklyn — are inviting patrons to experience the spirits as an accompaniment to au courant dishes on innovative menus.

https://talesofthecocktail.com/techniques/pairing-whiskey-food-primer

 

USA Today: Top 10 Best New Restaurants

One of the most exciting restaurants to open in Santa Fe in years, Radish & Rye is passionate about its support of local farmers and ranchers. Chef David Gaspar de Alba’s menu changes with the seasons, and he can often be found visiting the city’s incredible farmers market. Small plates include grilled heirloom artichoke with harissa butter and steak tartare with Calabrian chili, lime oil and quail yolk; seared lamb rib with salsa verde and rabbit ragu with spaetzle are examples of larger plates. The bar offers one of the area’s strongest bourbon lists, with more than 50 available.

http://www.10best.com/awards/travel/best-new-restaurant/

10 Reasons to love Santa Fe

Radish & Rye
Any meal at this bistro should start with a drink. Cocktail expert Quinn Stephenson, of the legendary Coyote Café, has compiled a long list of American whiskeys and bourbons that’s a refreshing alternative to the city’s ubiquitous tequila cocktails (a person can only drink so many margaritas). Try the 505 Manhattan, a nod to Santa Fe’s area code that includes bitters infused with the flavors of traditional Mexican mole. 548 Agua Fria St.; radishandrye.com.

http://www.foodandwine.com/blogs/10-reasons-love-santa-fe

8 of the Best Whiskey Bars in America

 

 

Whiskey is a Gaelic word for “water of life,” and this is felt by anyone who steps inside Radish & Rye. The bar includes 34 selections from Kentucky, six from Tennessee, and nine from other parts of the continent including New York, Canada, Indiana, New Mexico’s own Taos Lightning Rye, and Santa Fe’s own Santa Fe Silver Coyote from the celebrated and award-winning Santa Fe Spirits Company. The new bar has already gained much recognition for its innovative approach to not only whiskey, but a unique farm-to-table menu that attracts locals and visitors alike.

http://www.cheatsheet.com/culture/8-of-the-best-whiskey-bars-in-america.html/3/

Radish & Rye features farm inspired fare, and plenty of bourbon

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

Radish and Rye - Farm Inspired Cuisine - Local Flavor

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

http://www.localflavormagazine.com/radish-rye-farm-inspired-cuisine