I had a 9:30PM reservation for Saturday night and while waiting for our table, spotted Ben Towill, the chef and a partner of The Fat Radish, celebrating the restaurant's 1-year anniversary with dear friends and champagne. How fun!
Even with a reservation on the later side, we waited 30 minutes for our table. They didn't seem to be efficient in turning over tables as I noticed ours had been empty for nearly 10 minutes before we sat down.
For starters, we ordered the Scotch Egg and the Duck Rillette Terrine. I recommend both! The Scotch Egg was unusual in that the whole egg was crusted with meat and fried. I'm a sucker for anything fried (or heck, even double-fried!) so I enjoyed it, but I think frying it took away from showcasing the freshness of the egg. The Duck Rillette Terrine had a subtle smoky flavor and was served with onion jam and crispy bread. The smokiness and soft texture of the terrine was fantastic!
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| Scotch Egg |
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| Duck Rillette Terrine with Onion Jam and Crispy Bread (Source: StarChefs.com) |
