Fancy Radish, the debut D.C. restaurant from 2018 James Beard Foundation Awards finalist Richard Landau and his wife and business partner Kate Jacoby, is bringing the critically acclaimed chefs’ brand of vegan dining to the Atlas District next week.
The duo behind high-end Philadelphia restaurant Vedge and its casual counterpart, V Street, is excited about introducing local diners to some of the greatest hits — and new creations — pulled together for this new hybrid restaurant.
The 65-seat restaurant inside the Apollo development (600 H Street NE) is an ode to one of the starring dishes served at pioneering Vedge. The entire menu is broken out into three categories based on cooking techniques and how filling the food should be. Radish dishes are expected to crop up regularly on the menu but in different forms, as they “change so much throughout the year,” Jacoby says. Other offerings will vary.
Jacoby estimates that some 60 percent of the dishes she and Landau plan to serve along H Street are from Vedge, 20 percent hail from V Street, and the rest are entirely new. One Vedge item making its way down the East Coast is the rutabaga fondue, which includes a soft pretzel roll for dipping.
“The soft pretzel is a Philly thing. It will be interesting to see if D.C. gravitates towards it,” she says.
Also flowing through from Vedge: beets on rye, featuring pastrami spice, cucumber, dill, capers, and horseradish. And V Street’s super spicy dan dan noodles — featuring five spice mushrooms, zucchini, and red chile-sesame sauce — have also made the journey.
“We want to serve our best food and the greatest hits of both restaurants,” says Landau.
The bar will play up lots of draft cocktails, using local spirits including products from Cotton & Reed. Drink makers also plan to integrate fermented, charred, and herbed flavors.
The restaurant is currently projected to open either Tuesday, March 20 or Wednesday. March 21. It is expected to operate from 5 p.m. to 10 p.m., Tuesday through Saturday to start. Landau says daily service will follow later, along with weekend brunch, and an outdoor patio facing the street.
FR Menu by Tierney Plumb on Scribd