Radish & Rye
American restaurant · Santa Fe ·
Locally sourced New American plates, vast bourbon selection
Locally sourced New American plates, vast bourbon selection
"With a selection of 75 bourbons and whiskeys, Radish & Rye is recommended for a potent cocktail—order the 505 Manhattan to recharge after a day of museum-hopping." - CNT Editors
"Though located in the Southwest, Santa Fe isn’t Southern by any stretch of the imagination, unless you’re sitting down to a plate of fried green tomatoes, smoked pork ribs, and Kentucky butter cake at Radish & Rye. The restaurant has a gorgeous, golden lit bar, but you can sit anywhere in the dining area—which feels like a barn playing dress-up—to enjoy their never-ending menu of over 160 ryes, bourbons, and American whiskeys ranging from $12 to $96 a pour. Many folks come here on a mission to try a whiskey flight, but you’ll be just as content drinking the rye syrup served alongside their fried chicken and waffles. If you’re planning on dining here on a weekend, be sure to make a reservation." - nina katz
"Though located in the Southwest, Santa Fe isn’t Southern by any stretch of the imagination, unless you’re sitting down to a plate of fried green tomatoes, smoked pork ribs, and Kentucky butter cake at Radish & Rye. The restaurant has a gorgeous, golden lit bar, but you can sit anywhere in the dining area—which feels like a barn playing dress-up—to enjoy their never-ending menu of over 160 ryes, bourbons, and American whiskeys ranging from $12 to $96 a pour. Many folks come here on a mission to try a whiskey flight, but you’ll be just as content drinking the rye syrup served alongside their fried chicken and waffles. If you’re planning on dining here on a weekend, be sure to make a reservation." - Nina Katz
"In Santa Fe I include Radish & Rye among the city's notable New American restaurants." - Vicki Denig
"Fresh Farm Finds and Bourbon! As its name suggests, Radish & Rye promises a spread of fresh farm finds and over 50 varieties of bourbon. Every Tuesday and Saturday, chef David Gaspar de Alba visits the Farmer's Market to inspire his seasonal dishes with small plates like a warming corn chowder with bone marrow and green chili and steak tartare using alabria chili, lime oil and quail yoke. Bigger portions like seared lamb's rib with salsa verde, flageolet and roasted roots pair nicely with vegetable sides including braised greens. Afterwards, slip into the bar for a nightcap, cocktails are courtesy master mixologist and sommelier Quinn Mark Stephenson."
